This is a great side to elevate your green beans from drab to fab!
Green bean casserole is a classic but sometimes you want something that's different but just as good. This sautéed green beans and pearl onions are just what is needed. It's great for a special occasion meal but you'll be wanting these flavors all throughout the year.
Cooking the pearled onions in balsamic vinegar and reducing the vinegar down caramelizes them to bring in some rich flavor.
Blanch the green beans first so that they cook quickly and they keep their bright color. Blanching is partially cooking them in boiling water and then stopping the cooking process quickly by dropping the green beans in ice water. This step can be done ahead making it a perfect make ahead dish. Reheat them by sautéing them with the pearled onions and bon Appetit.
Green Beans with Balsamic Pearl Onions
Serves 6
Ingredients
1, 12 oz pkg Frozen pearled onions, thawed and drained (Fresh can bee used here too)
2 lbs, Green beans, washed and trimmed
1/3Cup Balsamic Vinegar
2 Tbsp Garlic and Herb Salt-Free Seasoning
1/2 Tbsp Butter
1/2 Tbsp Olive oil
Salt & Pepper
Steps
Bring 8 cups of water to a boil. Add 1 Tbsp of Salt to the water. Add in green beans and cook for 3 to 5 minutes until crisp but slightly tender. (This step can be done ahead)
While green beans are cooking, prepare an ice bath by adding ice and water into a large bowl. Once the green beans have cooked, place them immediately into the ice bath to stop them from continuing to cook. Drain green beans and set aside.
In a large skillet, heat 1/2 Tbsp butter and 1/2 Tbsp olive oil over medium low heat. Add in pearl onions and cook over low heat for 10 - 15 minutes until browned.
Add balsamic vinegar to onions and continue to cook until balsamic vinegar reduces by half. Taste and season with salt and pepper to your liking. Add in cooked green beans, season with salt-free seasoning, increase heat to medium, and sauté until heated through about 4 - 6 minutes. Serve and enjoy!