This do-ahead dish may be made in advance and re-heated on the stove in about 5 minutes– or even in the microwave. The sweet glazed onions– which may be made 2-3 days ahead– are always a hit.
Marge Perry's A Sweet and Savory Life
Green Beans with Glazed Onions
2 16-ounce bags frozen small whole onions, thawed
2 tablespoon extra virgin olive oil
3 tablespoons butter, divided
2 tablespoons balsamic vinegar
2 teaspoons sugar
1 teaspoon salt, divided
2 pounds green beans, trimmed
- Pat the thawed onions dry. Heat the oil in a large skillet over medium; add the onions and cook, stirring occasionally, until lightly browned, about 6-8 minutes. Stir in 1 tablespoon of the butter; when melted, add the vinegar, sugar and 1/2 teaspoon of the salt. Cook, stirring, until the liquid is reduced to a syrupy glaze, about 5 minutes. Remove from heat.
Onions may be cooled to room temperature and refrigerated for 2-3 days.
- Bring a pot of lightly salted water to a boil. Add the green beans and cook until the beans are bright green and crisp-tender, about 4 minutes. (They should be slightly undercooked). Drain and rinse under cold water to stop the cooking. Pat dry and toss with the remaining 1/2 teaspoon salt.
Beans may be refrigerated for up to one day.
- Just before serving, melt the remaining butter in a large saucepan. Add the green beans and onions and cook over low heat, stirring occasionally, 5-7 minutes to heat through. (Note: this may also be done in the microwave.)
For more Thanksgiving recipes and a guide to planning, click here.