Green Beans with Caramelized Onions

Yield: 10 (serving size 1 cup)
Source: Cooking Light Annual Recipes 2003, p 350
Amy's Comments: I cooked the beans a few minutes longer with a lid on the skillet. Watch the heat on your onions or they will burn!


2 tbsp olive oil, divided
2 (16-ounce) packages frozen pearl onions, thawed
1 tbsp sugar
1 tsp salt, divided
2 pounds green beans, trimmed
1/2 tsp black pepper


  1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
  2. Pat onions dry with paper towels; add to pan. Increase heat to medium-high; saute onions 5 minutes.
  3. Add sugar and 1/2 teaspoon salt; saute 15 minutes or until onions are tender and golden brown. Spoon into a bowl.
  4. Heat 1 tablespoon oil in pan over medium-high heat.
  5. Add beans; saute 8 minutes or until crisp-tender. Add onions, 1/2 teaspoon salt, and pepper; cook 2 minutes or until mixture is thoroughly heated.


Healthy Units: 1 per serving
Cal=89, Fat=2.9g, Protein=2.5g, Carb=15.4g,Fiber=4.6g, Chol=0mg, Iron=1.4mg, Sodium=249mg, Calc=67mg

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