Green Beans With Onion Recipes

Steps:

• Steam beans until tender, about 10 minutes; keep warm.
• Heat oil in large skillet over low heat. Add onion and garlic and saute slowly until translucent, about 8 minutes.
• Transfer beans to serving dish. Add onion mixture and remaining ingredients. Toss well. Serve immediately.

Steps:

• Fill a stockpot with water and bring to a boil over high heat. Add green beans and 1 pinch salt; boil until tender, 5 to 10 minutes. Drain beans in a colander and rinse with cold water. Blot dry using paper towels.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and shallot in the hot oil until tender and translucent, 5 to 7 minutes. Add green beans, garlic salt, soy sauce, salt, and pepper. Cook and stir for 5 to 7 minutes more. Serve immediately.

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.

Steps:

• Blanch the beans in boiling water for 3-4 mins until al dente, adding the spring onions for the final 2 mins. Plunge the vegetables into ice-cold water, then drain and set aside.
• When ready to serve, heat the oil in a frying pan, tip in the veg and warm through. Add the olives, heat a little longer, then remove from the heat and stir through the lemon juice, tarragon and some seasoning.

Steps:

• In a large heavy pot or Dutch Oven add the olive oil and butter.
• Heat to medium high.
• Add the onions and bacon.
• Cook until the onions are soft and browning lightly, about 8 minutes.
• Add the green beans and chicken stock.
• Bring to a boil, reduce heat to low and simmer, stirring a few times until green beans are soft, about 30 minutes.
• Your liquid should be cooked down, giving the green beans a "glazed" look, or coating if you will.
• Salt and pepper to taste.

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, until beans are crisp-tender, 8-10 minutes; drain. In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender, stirring occasionally, 3-5 minutes., Add beans to bacon mixture. Sprinkle with salt and pepper; toss to coat.

Steps:

• Trim green beans and steam until crisp tender.
• In the meantime fry bacon and onion until bacon is crisp and onion is translucent.
• Depending on the amount of bacon fat, pour some off, but leave about two tablespoons.
• Add steamed beans, broth, and toss coat.
• Simmer for about five minutes.
• Add shredded parmesan cheese just before serving.
• This recipe will make four side dishes, but my husband and I managed to gobble it up all by ourselves.

Steps:

• In a large skillet, bring 1 cup water, oil, salt, and pepper to a simmer over medium heat.
• Add the green beans and onion.
• Cover, and cook until the beans are crisp-tender, 8 to 10 minutes.
• Uncover, and continue cooking, stirring frequently, until water has evaporated, beans are tender, and onions are beginning to brown, 5 to 8 minutes more.
• Stir in vinegar and serve.

Steps:

• Bring 1 inch of water to a boil in a high-sided saute pan. If using fresh beans, cut them lengthwise while you wait for the water to boil.
• Add salt and green beans to boiling water and cook until just tender. Drain beans and rinse under cold water to stop the cooking. Return the skillet to medium heat and add the butter. When butter is melted, add the almonds and cook until golden brown.
• Return the green beans to the pan, along with the juice of 1/2 a lemon, add salt and pepper, to taste. When warmed through, top with fried onions.

Steps:

• To a medium pan over medium heat add extra-virgin olive oil and butter and onion. Saute onion 3 minutes, add broth and bring to a boil. Add beans, season with salt and cover pan and simmer 8 minutes, until tender.

Steps:

• In a saute pan with straight sides or a medium pot, add the olive oil and raise the heat to medium-high. Add the onions and season with a pinch of salt and grind or 2 of pepper. Cook the onions, stirring and moving around, until tender and translucent, about 4 minutes. Add the garlic and lower the heat. Continue cooking until fragrant and tender, about 2 minutes. Add the string beans and season with salt and pepper. Stir to coat, and then add the chicken stock. Raise the heat to a simmer and cover. Cook until the green beans are very tender, about 25 minutes. Spritz with lemon just before serving.

Steps:

• Heat a heavy bottomed pot over medium high heat. Add the olive oil, bacon, and onions and cook until the onion is soft, about 5 to 10 minutes. Stir in the green beans and chicken stock; season with salt and pepper. Reduce the heat to low, and cook the green beans until they are soft but not mushy, about 30 to 45 minutes. Taste and adjust seasoning.

Steps:

• Take scissors (I have a pair I use for food only) and cut up your bacon into a skillet.
• Start frying over medium heat until you get some of the bacon grease"oozing" out.
• Add diced onion.
• Continue to cook until bacon is done.
• Cook your green beans according to package directions.
• When done, drain them and pour into a bowl.
• Dump the fried bacon and onion (and grease) over the green beans.
• Toss to coat.
• Serve!
• *I know, this sounds greasy, but when spread out over a good sized serving of green beans, it's really not that bad.
• Also, I have used turkey bacon before and it works ok-- then you don't have the grease though, to fry up the onions--.

Steps:

• Stir together onion, vinegar, mustard, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Marinate about 10 minutes.
• Meanwhile, cook beans in a large pot of well-salted boiling water, uncovered, until just tender, about 6 minutes. Transfer to a large ice bath to stop cooking. Drain and pat dry.
• Whisk oil and parsley into onion mixture, then toss with beans.
• What to drink:
• Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

Steps:

• In a bowl stir together the onion, the vinegar, the salt, and the oil and let the mixture stand. In a steamer set over boiling water steam the beans, covered, for 7 to 8 minutes, or until they are just tender, add them to the bowl while they are still hot, and toss them well with the olives.

Steps:

• Preheat oven to 450°F. Spray 2 heavy large baking sheets with vegetable oil spray. Arrange onions in single layer on prepared sheets.
• Dot onions with 4 tablespoons butter, dividing equally. Season with salt and pepper. Bake until onions are dark brown on bottom, about 35 minutes.
• Meanwhile, boil broth in heavy large skillet over high heat until reduced to 1/2 cup, about 6 minutes. Add sugar and vinegar and whisk until sugar dissolves and mixture comes to boil.
• Add onions to sauce; reduce heat to medium-low. Simmer until liquid is slightly reduced, about 5 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
• Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well. Return beans to same pot. Add remaining 2 tablespoons butter and toss to coat. Mound beans in large shallow bowl. Top with onion mixture and serve.