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Green Beans with Caramelized Onions and Walnuts


1 ½ pounds green beans, trimmed
½ cup chopped walnuts
2 Tablespoons extra virgin olive oil, divided
4 cups thinly sliced vertical onions
1 teaspoon chopped fresh thyme
2 teaspoons white balsamic vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper


Cook green beans in boiling water for 2 minutes. Drain, rinse with cold water, and drain again.


Place walnuts in large non-stick skillet, cook over medium heat 7 minutes or until lightly browned, shaking pan frequently. Remove walnuts from pan, set aside.  Add 4 teaspoons oil to pan, swirl to coat. Add onion and thyme, cook 17 minutes or until onion is very tender and golden brown, stirring occasionally. Remove onion mixture from pan, keep warm.


Return pan to medium-high heat. Add remaining 2 teaspoons olive oil to pan, swirl to coat. Add green beans, cook 2 minutes or until thoroughly heated, stirring frequently. Add onion mixture and vinegar to pan, cook 2 minutes or until thoroughly heated. Remove from heat, sprinkle with nuts, salt and pepper. Serve immediately.


From Cooking Light and

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