A delightful side dish featuring crispy green beans and caramelized sweet onions, dressed with a tangy balsamic and orange juice vinaigrette.
17 minutes
A delightful side dish featuring crispy green beans and caramelized sweet onions, dressed with a tangy balsamic and orange juice vinaigrette.
tablespoons
Young Green Beans
0 lb
Sweet Onions, halved and sliced into ½-inch wide slices
each
tablespoons
tablespoons
tablespoons
Maldon Flaky Sea Salt
to taste
1. Blanch the green beans
Begin by bringing 4 quarts of water to a rapid boil in a large pot, adding 2 tablespoons of kosher salt. Once the water is boiling, blanch the green beans for 3 to 5 minutes until they are crisp-tender and vibrant green. After blanching, drain the green beans in a colander and cool them under cold running water.
2. Caramelize the onions
Halve and slice the 2 medium sweet onions into ½-inch wide slices. Heat a 12-inch sauté pan over high heat and add the onion slices. Sauté them for 4 to 6 minutes, allowing some charred spots to form.
3. Combine beans and onions
Add the blanched green beans to the sauté pan with the onions and toss for about a minute to warm them through without overcooking. Transfer the beans and onions to a large bowl.
4. Prepare the dressing
In a small bowl, whisk together 1.5 tablespoons of balsamic vinegar, 1.5 tablespoons of orange juice, and 2 tablespoons of extra virgin olive oil. Pour the dressing over the green beans and onions, tossing to coat them evenly. Let the mixture stand for 10 minutes to 1 hour.
5. Finish and serve
Sprinkle Maldon or another flaky sea salt over the dish just before serving.
Introduce sliced or diced proteins such as chicken, beef, or tofu during the sautéing process to create a more filling dish. For instance, crispy green beans and caramelized onions can be tossed with seared strips of steak for a hearty stir-fry.
Incorporate a touch of Asia by adding a drizzle of sesame oil and a splash of soy sauce or tamari to the caramelizing onions. Finish the dish with a sprinkle of toasted sesame seeds and a few drops of chili oil for a little heat.
Use the same techniques but switch up the flavor profile to match different cuisines. For example, add soy sauce, ginger, and garlic for an Asian-inspired dish, or mix in tomatoes, olives, and feta for a Mediterranean take.
For a smoky, savory note, add chopped cooked bacon or pancetta to the onions as they finish caramelizing. The smokiness of the bacon pairs wonderfully with the sweetness of the onions and the crispness of the green beans.
Enhance the green beans with Mediterranean flavors by adding chopped sun-dried tomatoes and Kalamata olives to the onions as they caramelize. Finish with crumbled feta cheese and a squeeze of lemon juice before serving.
Blanch green beans in salted boiling water until bright green and tender-crisp, then shock in ice water to maintain color and crispness.
Choose the freshest green beans and sweet onions like Vidalias for their natural sugar content, which will caramelize beautifully.
Finish with a splash of fresh lemon juice or quality vinegar to cut through the sweetness and richness.
Cook onions low and slow in a heavy-bottomed pan, stirring occasionally for even caramelization without burning.
Generously salt the blanching water and adjust seasoning when sautéing the beans with the onions, adding heat with black pepper or red pepper flakes if desired.
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