Sauteed Green Beans With Onion Recipes

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:

• 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:

• Place trimmed beans in a large pot and cover with water. Bring to a boil, then reduce heat and cover and simmer for about 10 minutes or until crisp-tender. Drain beans.
• Meanwhile, in a large skillet, melt butter and sauté onions, mushrooms, and garlic until tender.
• Add drained beans and salt and pepper to skillet. Stir well and sauté and additional 4-5 minutes.
• Serve.

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir green beans, onion salt, garlic salt, garlic powder, and black pepper together until desired tenderness is reached, 5 to 10 minutes.

Steps:

• In large skillet heat 1 t. oil over medium heat. Add garlic and pepper flakes; cook, stirring occasionally, until garlic softenes, about 4 minutes.
• Add beans, onion, vinegar, salt and 1 T. oil. Cover; reduce heat to medium-low. Cook until green beans and onion soften, 6-7 minutes.
• Remove from heat; transfer to serving bowl. Sprinkle with cheese.

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.

Steps:

• In a large skillet, bring 1 cup water, oil, salt, and pepper to a simmer over medium heat.
• Add green beans and onion. Cover, and cook until 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:

• Rinse the beans with cold water and trim off ends.
• In medium saucepan, steam the beans (tightly covered) in about 1/4 cup water until tender, about 5 minutes; remove from water to drain well, and set aside (I pat them dry with paper towels).
• In a skillet heat the oil or butter (can use both).
• Add in sliced onions, and chopped garlic; saute for about 3 minutes.
• Add in zest, 2/3 cup orange juice, salt and pepper to taste.
• Add in the steamed beans; toss to coat.
• Heat for about 1 more minute or so.
• Delicious!

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:

• Trim green beans and cut in half.
• Cook beans in boiling water for 4 minutes or until crisp-tender.
• Rinse with cold water; drain and pat dry.
• Cook bacon in a large nonstick skillet over medium-high heat until crisp.
• Remove bacon from pan, reserving 2 tablespoons drippings in pan.
• Crumble bacon and set aside.
• Add onions to drippings, cook 3 minutes stirring occasionally.
• Add sugar and thyme, cook 3 minutes or until onions are golden brown.
• Add beans and cook for 2 minutes or until thoroughly heated.
• Add vinegar, salt and pepper; toss to coat.
• Stir in crumbled bacon just before serving.