Steamed & Sautéed Green Beans With Caramelized Red Onions
Dec 8, 2010 at 12:27 
I know, it's the holiday season, we're coming up on Christmas, and you all have cookies, cakes, and candy canes dancing around in your heads. Well, snap out of it for a second! I'm here to help bring a little balance to your life. Never mind that I recently turned your head with that scrumptious Raspberry-White Chocolate Tart inspired by pastry chef Abigail Dodge. Just never-you-mind. After all, there is another beautiful color of the season to go along with red and white. Green. Steam - Sautéed Green Beans with Caramelized Onions to be exact!
Seems to me whenever the holiday seasons pass through our lives they tend to call for a gathering that includes a special meal. And green beans tend to pop up as an easy go-to veggie dish (as they should). They are easy but, I think, often thought of as a "B-list" dish because our minds tend to run to that old traditional stand by the "Green Bean Casserole". You know the one, with mushroom soup and French Fried Onions. Yes, I've been there and done that, too! But no longer.
Last month I learned a cooking technique that I hadn't used before. It's known as "Steam Sautéed". Very easy! You'll be cooking up fresh green beans in a snap. Enjoy!
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Steam Sautéed Green Beans With Caramelized Red Onions
Inspired by Chef David Lawrance - from a cooking class
What you will need:
2 Tablespoons Extra-Virgin Olive Oil
1 Large Red Onion, peeled and thinly sliced
2 & 1/2 Pounds Fresh Green Beans, cleaned and trimmed
1/3 Cup of water
Kosher salt & freshly ground pepper, to taste
What You Will Do:
In a medium skillet, heat olive oil over low heat. Add sliced onions and cook, stirring frequently, for 15 minutes or until soft and deep golden brown.
According to Chef David we shouldn't rush this part. It really does take about 15 minutes to develop the sugars and caramelize the onion.The key to success is low and slow. I found this to be true!
In a large saucepan, or skillet with a lid, combine the fresh green beans and water. Cover the pan with a tightly fitted lid and resist the urge to lift the lid and peek until steam begins to escape around the edges of the lid, about 5 minutes.
Remove lid and sauté until beans are a crisp-tender, about 2 minutes. If needed, drain any excess water.
Toss with the caramelized onion and season with salt and pepper. Serve immediately.
Serves 12
NOTES:
1. You can make this recipe with fewer beans, but don't lessen the amount of water. I've cooked as little as a 1/2 pound of fresh greens and still needed the full 1/3 cup of water. Don't change it!
2. For the onions - Add salt at beginning and add pepper at the end. Taste before adding more salt. I also add a touch of fresh ground pepper to the mixed beans and onions before serving. Of course it's all to taste.
3. Use a cold pan and cold oil for caramelized onions.
4. The key to success is low and slow.
5. You can prepare a day or two ahead. Reheat in pan on low heat.
6. The original recipe called for 2 Tablespoons of unsalted butter to toss the green beans in before adding in the caramelized onions. I skip that part altogether. And 6 large shallots. I prefer the sweetness of a red onion.
Reader Comments (4)
When you say "add salt at the beginning and pepper at the end" , which stage(s) are you referring to? I usually add S&P when carmelizing the onions.
Sounds delicious and will be making this soon.
What a fantastic side Mac! <3 the addition of carmelized onions!
SamRo - good point! I'll fix that. Like you, I salt and pepper the caramelized onions. But I also add a bit of pepper to the final mixed beans and onions. It's all to taste of course. Appreciate you asking.
Paula - Glad you like it. So easy! And so healthy, too. Of course any dish I can add olive oil to makes me happy. :-)
I love green beans..and you are right they are so simple and easy to make and caramelized onions make all the difference. One of my favoraite ways of making it is using coconut and mustard seeds.