Time 55m Number Of Ingredients 5 Steps:
Preheat oven to 425F. Heat a large nonstick skillet over medium-high heat and add the oil. Add onions, season with 1/4 teaspoon salt and pepper. Cook, stirring often until they begin to brown, about 10 minutes. Reduce heat to medium low and cook stirring until the onions are deep golden brown and soft, about 30 minutes. Meanwhile place the green beans on a sheet pan and spritz all over with olive oil spray, 1/2 teaspoon salt and black pepper, to taste. Bake until tender crisp, about 16 to 18 minutes, turning halfway. Transfer to a platter and top with caramelized onions. Serve hot.
Time 40m Yield 4 servings, 3/4 cup each Number Of Ingredients 6 Steps:
- Heat margarine in large skillet, add onion, sprinkle with sugar. Cook over low heat until onions are golden and tender, about 20 minutes.
- Cook green beans in boiling water for 10 - 13 minutes or until tender. Drain and place in bowl.
- Spray hot beans with vegetable oil spray and sprinkle with Mrs. Dash® Lemon Pepper Seasoning Blend, toss.
- Garnish with caramelized onions.
Time 50m Yield 8 servings. Number Of Ingredients 7 Steps:
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onions over medium heat until softened. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in vinegar and brown sugar., In a pot of boiling water, cook green beans, uncovered, until crisp-tender, 4-7 minutes; drain. Add to onions; cook 1 minute, tossing to combine. Stir in bacon; sprinkle with salt and pepper.
Time 55m Yield 6 to 8 servings Number Of Ingredients 8 Steps:
Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions. Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.
Time 1h Yield 7 serving(s) Number Of Ingredients 6 Steps:
In a large non-stick skillet, cook bacon over medium heat 8 to 10 minutes or until crisp, stirring occasionally. Remove with slotted spoon; drain on paper towels. Pour off all but 1-2 tablespoons bacon drippings. Add onions; cook over medium-low heat 35 to 40 minutes or until very soft, stirring occasionally. Meanwhile, warm green beans in microwave. Stir in vinegar and sugar into onions. Increase heat to medium-high; cook and stir 1 to 2 minutes or until liquid is evaporated. Stir in green beans and bacon; toss lightly. Season with salt and pepper, as desired. Serve immediately.
Time 50m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Cook green beans in boiling water. Drain. (This can be done ahead.). Cut onions into thin slices, and cut each slice in half. Cook onions in a nonstick skillet over medium-high heat, stirring occasionally until onions are golden brown. (Original recipe says do not stir onions first 5-10 minutes.) Reduce heat to medium; stir in butter and brown sugar. Add green beans; cook 5 minutes or until thoroughly heated. Toss with vinegar.
