Green Beans With Caramelized Onions And Tarragon Recipes

GREEN BEANS WITH CARAMELIZED ONIONS AND TARRAGON

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add onions and season with salt and pepper. Cook, stirring often, until softened and just beginning to brown, 10 minutes. Reduce heat to medium; cook, stirring occasionally, until onions are deep golden brown and very soft, 30 minutes. (Refrigerate in an airtight container, up to 1 day. Bring to room temperature before using.)
• Meanwhile, in a large pot of boiling salted water, cook green beans until crisp-tender and bright green, about 6 minutes. Drain and toss with tarragon and 1 teaspoon oil; season with salt and pepper. Transfer beans to a platter and top with onions.

GREEN BEANS WITH CARAMELIZED ONIONS

Steps:

• 1. Heat margarine in large skillet, add onion, sprinkle with sugar. Cook over low heat until onions are golden and tender, about 20 minutes.
• 2. Cook green beans in boiling water for 10 - 13 minutes or until tender. Drain and place in bowl.
• 3. Spray hot beans with vegetable oil spray and sprinkle with Mrs. Dash® Lemon Pepper Seasoning Blend, toss.
• 4. Garnish with caramelized onions.

GREEN BEANS WITH CARAMELIZED ONIONS AND ALMONDS

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.

GREEN BEANS WITH CARAMELIZED RED ONIONS

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
• Add onions; sauté until deep brown, about 35 minutes.
• Season with salt and pepper.
• Cook beans in medium pot of boiling salted water until just crisp-tender, about 4 minutes.
• Drain; rinse under cold water until cool, then pat dry.
• Whisk remaining 3 tablespoons oil in vinegar and tarragon in large bowl to blend.
• Add beans and onions and toss to coat.
• Season with salt and pepper.
• Serve warm or at room temperature.

GREEN BEANS WITH CARAMELIZED ONIONS

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.

ROASTED GREEN BEANS WITH CARAMELIZED ONIONS

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.

GREEN BEANS WITH CARAMELIZED RED ONIONS

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onions; sauté until deep brown, about 35 minutes. Season with salt and pepper. Cook beans in medium pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse under cold water until cool, then pat dry.
• Whisk remaining 3 tablespoons oil in vinegar and tarragon in large bowl to blend. Add beans and onions and toss to coat. Season with salt and pepper. Serve warm or at room temperature.

GREEN BEANS AND CARAMELIZED ONIONS

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.

GREEN BEANS & SPRING ONIONS WITH TARRAGON

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.

GREEN BEANS WITH CARAMELIZED ONIONS

Steps:

• In skillet, melt 1 T butter over medium heat.
• Add onion; cook, stirring occasionally, until starting to brown, 7-10 minutes.
• Add sugar, salt and Cajun seasoning.
• Reduce heat to medium-low; cook, stirring often, until onion is soft and golden brown, 5 minutes.
• Meanwhile, bring large pot of salted water to boil.
• Add green beans; cook until tender, 4-5 minutes.
• Drain well, then add to onion with remaining 1 T butter.
• Cook, stirring, until heated through, 1 minute.