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Green Beans and Balsamic Glazed Onions

November 20, 2011 By Marge Perry

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.

 

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

 

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

Filed Under: Great for Gatherings, Recipes, Side Dishes, Vegetables

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Comments

  1. Chris says

    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!

    • Marge says

      November 21, 2011 at 8:48 am

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

  2. Kristi Rimkus says

    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!

    • Marge says

      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!

  3. Wendy Perry says

    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!

Trackbacks

  1. How to Carve Your Turkey says:
    November 22, 2011 at 2:50 pm

    […] Green Beans and Balsamic Glazed Onions […]

  2. Controlling the Thanksgiving Control Freak Within says:
    October 30, 2014 at 9:07 pm

    […] make my pecan tart. And maybe Ebo can make those Brussels sprouts I love and I’ll make the green beans with glazed onions my sisters like, and maybe we will just have to buy our own bottle of the Puligny-Montrachet that […]

  3. The Thanksgiving Guide to Getting the Entire Meal on the Table Hot and At the Same Time says:
    November 18, 2018 at 11:09 am

    […] green beans in advance and finishing them on the stove in just a couple of minutes. We often make Green Beans and Balsamic Glazed Pearl Onions: not only does everyone love those sweet and sour baby onions and crisp beans, it can be made […]

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