Green beans with carmelized onions

This appetizer is a real boon for those who like the experiments in order to prepare tasty and unusual food.


  • 1 ½ lb. fresh green beans, trimmed of stems
  • 1 large onion, thinly sliced
  • 2/3 c. sliced almonds, with skin
  • Kosher Salt
  • Black Pepper
  • 2 Tbs. Butter
  • 2 Tbs. Olive Oil


I used one skillet for the entire dish. Toast the almonds for 3 to 4 minutes on low heat. Be careful because I have burnt a few of mine. Set them aside for later.

I’ve never boiled water in a skillet before so I was, for some odd reason, amazed when I noticed that I was, lol. Anyway, fill the skillet with water up until maybe 1 inch from the rim of the pot, bring to a boil.

Salt water and add green beans. Boil for 6 minutes, drain in colander and run cold water over beans until they are no longer hot (to stop the cooking process).

Using the same pot, heat the oil and butter and add the onions. Season with salt and pepper. Saute the onions for 25 mins on medium low heat. THEY WILL SMELL AMAZING! :D

Add the beans back into the pot and toss aound with the onions for 4-5 minutes (longer if you want them softer and devoid of nutrients, lol). Cut the heat off and add the toasted almonds to the pan and toss. Enjoy!

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