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Green Beans and Balsamic Glazed Onions

by Marge Perry on November 20, 2011

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.

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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

  1. 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.

  1. 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.

  1. 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.)

Serves 10-12

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For more Thanksgiving recipes and a guide to planning, click here.

{ 5 comments… read them below or add one }

Chris November 20, 2011 at 8:12 pm

Lovin’ the make aheads, Marge! And, love the use of balsamic with green beans. I have never used the two together. Love it!

Reply

Marge November 21, 2011 at 8:48 am

Thanks, Chris! I’m guessing you’ll be cooking up a few delicious dishes– enjoy!

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Kristi Rimkus November 21, 2011 at 8:39 am

With all the heavy Thanksgiving food, I like adding simple sides like this for a lighter touch. Have a good Thanksgiving!

Reply

Marge November 21, 2011 at 8:47 am

Kristi–
My sisters and I end up picking our way through the entire bowl full as we clean up. It’s our guilt free way of continuing to eat long after our stomachs are full! (Although I have to admit the pie crust is also at risk). Hope yours is a great holiday!

Reply

Wendy Perry November 20, 2013 at 7:28 pm

I’ve been looking for a different way to prepare the green beans. This will be added to the Perry family dinner taking place in Maryland. Since it’s a family recipe, it will taste even better!

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