Green Beans With Onions
A great side to any dinner!
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Ingredients
- 1 Lb Green Beans
- 1 Large Sweet Onion
- 2 TBS Olive Oil
- 2 TBS Butter
- 3-4 Fresh Minced Garlic Cloves
- 1-2 TBS Vinegar
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- Salt and Pepper to taste
Method
If you have green beans that aren’t prepared in the package, then with a knife or scissors, cut off the ends.
In a pot, add in your green beans and water to cover. Cover with a lid and heat to boiled. Boil for 10-20 minutes or until soft. Cooking time will vary based on the bean.
When cooked, drain and rinse with cool water. Set aside.
While the beans are cooking, slice the onion in large slices and add to a sauté pan. Drizzle with olive oil and butter if you’re using it.
Turn the heat on high until the oil heats up, then turn the heat to medium low/low.
Let the onions cook for 5 minutes without touching them. Then stir. Continue this until they begin to brown. About 15-20 minutes.
Once most of the onions are browned, add in the minced garlic. Stir to combine and cook for another 3 minutes.
After 3 minutes turn off the heat and add in the vinegar. Start with 1 TSB. Add in the rest of the ingredients, including salt a pepper to taste.
Taste the beans, adjust the salt as needed and if you want it more zippy add in the rest of the vinegar. Enjoy!
Green Beans with Onions | Video How To
Green Beans with Onions - Method
Time to swap out those canned green beans with something a bit more delicious, sophisticated and fresh! Green Beans With Onions is one of my family favorites. My hubby loves it, but even better, my kiddos devour them!
The best part of this dish, in my humble opinion, are the onions! The more onions the merrier. They are so decadent and taste sinful but are very much innocent. They really create that “french onion” type of flavor which is very welcomed by me and all who I’ve served this to.
The trick to getting the onions just right is time. Don’t rush when you’re cooking those bad boys. Give them time to sauté and brown. If you rush them to quickly they won’t develop that amazing rich oniony flavor that your trying to get out of them, and most likely they’ll burn. Another good tip to getting these onions just right is to let them sit. Don’t feel like you have to stir them every minute. Give them time to sit on the pan and cook. I usually only touch my onions one every 5 minutes or so.
The wonderful thing about this recipe is that it is created with very simple ingredients, most of which you’ll most likely have on hand. It’s also very simple to recreate, it just takes a bit of time. It’s a great side that cooks with little maintenance, making it easy to cook with anything else you’re creating for dinner that night. It pairs well with so many things too! Noodles, soups, potatoes, oh my!
Great for the Fridge
This recipe tastes great the day you make it, but oh my gosh does it refrigerate well! It’s one of those foods that gets better with age. That being said, since this recipe requires a bit more time to make, I usually make a large batch and keep part of it in the fridge. It’s an easy pull for lunch the next day with some chili or a sandwich or tote to work. You can even eat it cold and it’s delicious! Kind of like a tangy cold bean “salad”.
Kid Approved!
The other great news is that my kids LOOOOOVE these green beans! They gobble them up like candy. If you struggle getting your kids to eat their greens, I do strongly suggest starting here. You may be surprised!
The only other thing I will comment on in my experience with this dish, is not to cook your green beans until their mush. Leave a little bite to them. You can think of it like pasta, leave it a bit “al dente”. If you do happen to overcook them, no worries! The dish will still turn out well and will still be delicious. My family has gobbled down plenty a mushy green bean, but I just prefer them to have a bit of a bite.
