Green Beans with Caramelized Red Onions
Transform your side dish game with this vibrant and flavorful recipe for *Green Beans with Caramelized Red Onions*. Perfectly blanched green beans retain their crisp-tender texture and bright color before being tossed in a rich medley of sweet, caramelized red onions and a touch of balsamic vinegar for a tangy finish. This easy, 30-minute recipe strikes a beautiful balance between savory and sweet, making it a versatile accompaniment for weeknight dinners or holiday feasts alike. With simple pantry staples like olive oil, butter, and a hint of sugar, this dish delivers elevated flavor without the fuss. Serve warm and enjoy this vegetable side that’s as visually stunning as it is delicious! Keywords: green beans recipe, caramelized onions, balsamic vinegar side dish, quick vegetable side.
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Recipe Information
Ingredients
- 450 grams green beans
- 1 large red onion
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon balsamic vinegar
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 500 milliliters water
- 8 cubes ice cubes
Instructions
Wash the green beans thoroughly and trim the ends. Set them aside.
Bring a pot of 500 milliliters of water to a boil. Add a pinch of salt, then add the green beans. Let them cook for 3-4 minutes until they are bright green and slightly tender.
Prepare an ice bath by filling a large bowl with cold water and ice cubes. Immediately transfer the green beans from the boiling water into the ice bath to stop the cooking process. Let them cool for 2-3 minutes, then drain and set aside.
Peel the red onion and slice it into thin, even slices.
In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
Add the sliced red onions to the skillet. Sprinkle 1 teaspoon of sugar over the onions and cook for 10-12 minutes, stirring occasionally, until the onions are soft and caramelized to a deep golden-brown color.
Once the onions are caramelized, add 1 teaspoon of balsamic vinegar and stir to combine. Cook for an additional 1 minute to let the vinegar cook off slightly.
Add the blanched green beans to the skillet with the caramelized onions. Toss them together to coat the green beans in the onion mixture.
Season the dish with 0.5 teaspoons of salt and 0.25 teaspoons of ground black pepper, adjusting to taste.
Cook for an additional 2-3 minutes until the green beans are warmed through.
Transfer the dish to a serving platter and serve warm as a side dish.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1848 mg | 80% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 26.7 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1228 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
