Green Beans With Caramelized Onion Vinaigrette

0511green-bean-dish
Photo by Justin Bernhaut
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 199.26 calories
    • Calories 82 calories from fat
    • Fat 18.42 g
    • Sat Fat 3.2 g
    • Cholesterol 3.76 mg
    • Sodium 147.01 mg
    • Protein 1.93 mg
    • Carbohydrate 8.76 g
    • Fiber 3.59 g
    • Iron 1.19 mg
    • Calcium 40.67 mg

In a large skillet, over medium heat, heat the butter and 2 tablespoons of the oil. Add the onion, sugar, and 1/2 teaspoon of the salt. Cook, stirring occasionally, for 25 minutes. Add the vinegar. Cook, stirring, for 1 minute. Add the remaining oil, 1/4 teaspoon of the salt, and the pepper.Transfer half the mixture to a blender and puree, then return to skillet.Meanwhile, cook the green beans with the remaining 1/4 teaspoon of salt in boiling water until tender, about 4 minutes. Transfer to a bowl of ice water. Drain and pat dry. Transfer to a serving bowl, toss with the onion mixture, and sprinkle with the zest.

Ingredients

  1. Check 1 tablespoon unsalted butter
  2. Check 1/2 cup plus 2 tablespoons olive oil
  3. Check 1/2 large yellow onion, finely diced
  4. Check 1 teaspoon sugar
  5. Check 1 teaspoon kosher salt
  6. Check 1/2 cup sherry vinegar
  7. Check 1/4 teaspoon black pepper
  8. Check 2 pounds green beans, trimmed
  9. Check 2 teaspoons grated orange zest

Directions

  1. In a large skillet, over medium heat, heat the butter and 2 tablespoons of the oil. Add the onion, sugar, and 1/2 teaspoon of the salt. Cook, stirring occasionally, for 25 minutes. Add the vinegar. Cook, stirring, for 1 minute. Add the remaining oil, 1/4 teaspoon of the salt, and the pepper.
  2. Transfer half the mixture to a blender and puree, then return to skillet.
  3. Meanwhile, cook the green beans with the remaining 1/4 teaspoon of salt in boiling water until tender, about 4 minutes. Transfer to a bowl of ice water. Drain and pat dry. Transfer to a serving bowl, toss with the onion mixture, and sprinkle with the zest.