Green beans with caramelized onions and almonds is a great dish to dress up green beans for a holiday, special occasion or dinner party.
I confess that when I usually make green beans for my family, it is kind of an afterthought. 😬 I usually just throw ’em in a pot with some stock or bullion, and that’s it! And there’s nothing wrong with using a simple method like that to try and get a quick dinner on the table.
But these! These are next level green beans, y’all.
They are special occasion green beans, which are infinitely tastier. They are perfect for Thanksgiving, which is coming up in a few short weeks. I would totally serve these at a dinner party too.
They have caramelized onions, sliced almonds, a little butter, brown sugar, and a tiny splash of balsamic vinegar to finish them off. The flavor is ah-mazing!😋
I did use honey roasted almonds in mine. But you could toast up some plain sliced almonds, if you prefer.
Tools Used to Make Green Beans with Caramelized Onions and Almonds
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- I do all steps of this recipe all in one pan – this Cuisinart 5 1/2 quart sauté pan, and it makes clean-up much easier.
- Knife and cutting board
- Strainer or colander
- Measuring spoons
- Wooden spoon
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Green Beans with Caramelized Onions and Almonds Recipe
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Green Beans with Caramelized Onions and Almonds
Green beans with caramelized onions and almonds is a great way to dress up green beans for a holiday, special occasion or dinner party.
- 1 pound fresh green beans - washed, trimmed and cut into bite-sized pieces
- enough water to cover the green beans to boil
- generous pinch of salt
- 2 yellow onions
- 2 1/2 Tablespoons butter, divided (I used salted)
- 1/2 Tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1/4 cup water (for deglazing the pan)
- 2 Tablespoons brown sugar
- 1 bag honey roasted sliced almonds (3.5 ounces)
Add the green beans to a pot, cover with water, and bring to a boil over high heat.
Once it is to a rolling boil, reduce heat to low, cover and cook for 5 minutes.
Drain in a colander or strainer, and run cold water over it to stop the cooking. (My mom does an ice water plunge, but I find running cold water works fine for me.)
Melt the 1/2 Tablespoon of butter and olive oil aver medium low heat, and add onions slices, stirring to coat. Set a timer to 20 minutes.
Let the onions cook in the pan for 5 minutes, then toss them every 2 to 3 minutes, thereafter.
When there are 7 or 8 minutes left on your timer, add 1/4 cup of water to deglaze the pan, and stir. The water will evaporate, but it will bring up that wonderful caramelization from the bottom of the pan.
When there are 5 minutes left, add the 2 Tablespoons of butter and brown sugar, and toss in the green beans.
Turn off the heat, add the 1 teaspoon balsamic vinegar, salt and pepper, and almonds, and then fold to combine.
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