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Green Beans with Almonds and Caramelized Onions

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Crisp-tender green beans tossed with sweet caramelized onions, toasted almonds, garlic, butter, and fresh lemon. This colorful vegetable side dish is equally suited to weeknight dinners and holiday meals.

Ingredients

  • Fresh green beans, trimmed
  • Yellow onions, thinly sliced
  • Sliced almonds
  • Butter
  • Olive oil
  • Garlic, minced
  • Fresh lemon juice
  • Lemon zest, optional
  • Salt
  • Freshly ground black pepper
  • Fresh parsley, chopped

Instructions

  1. Heat the olive oil and a little butter in a large skillet over medium-low heat.
  2. Add the sliced onions and a pinch of salt. Cook for 25–35 minutes, stirring occasionally, until very soft and deeply golden brown.
  3. While the onions caramelize, bring a large pot of salted water to a boil.
  4. Add the trimmed green beans and cook for 3–5 minutes, depending on their thickness, until tender but still slightly crisp.
  5. Immediately transfer the green beans to a bowl of ice water. Let them cool briefly, then drain and dry thoroughly.
  6. Place the sliced almonds in a dry skillet over medium-low heat. Toast for 2–4 minutes, stirring frequently, until lightly golden and fragrant. Transfer to a plate.
  7. When the onions are caramelized, add the minced garlic and cook for 30 seconds to 1 minute, until fragrant.
  8. Add the drained green beans to the skillet with the onions. Add a little more butter and toss over medium heat until the beans are heated through.
  9. Season with salt, black pepper, and fresh lemon juice. Add lemon zest if desired.
  10. Add most of the toasted almonds and gently toss to combine.
  11. Transfer the green beans to a serving dish and garnish with the remaining toasted almonds and chopped fresh parsley.
  12. Serve warm while the green beans are tender and the almonds are crunchy.

Notes

  • Add grated Parmesan just before serving for extra salty, nutty richness.
  • Dried cranberries add tart sweetness and make the dish especially festive for holiday meals.
  • Sautéed mushrooms can be added for a more savory variation.
  • Pecans, walnuts, or hazelnuts can replace the sliced almonds.
  • Fresh thyme can replace the parsley, and a splash of balsamic vinegar can be added to the caramelized onions for extra tang.
  • For make-ahead preparation, blanch the green beans and caramelize the onions separately up to a day ahead. Refrigerate and combine shortly before serving.
  • Store leftover green beans in an airtight container in the refrigerator for 3–4 days. Keep extra toasted almonds separate when possible to preserve their crunch.
  • Reheat gently in a skillet with a little butter or olive oil, or warm in a 350°F (175°C) oven.

Nutrition

Find it online: https://thefamilycooking.com/green-beans-with-almonds-and-caramelized-onions/