Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 onions, caramelized 2 cups vegetable broth 10 ounces green beans Salt and pepper to taste DIRECTIONS To caramelize onions: In a large heavy skillet, cook thinly sliced onions in 2 Tablespoons olive oil. It takes about 45 minutes, stirring often, until onions are browned, limp and sweet. If making in advance, cool to room temperature, then cover and refrigerate. If caramelized onions are fresh, continue to keep them warm. If made in advance, remove from refrigerator to take the chill off the onions while the beans cook. Wash beans and remove ends. Beans can be left whole or snapped into small pieces. In a large covered skillet, bring the vegetable broth to a boil over medium-high heat. Stir in beans and a pinch of salt and pepper. Cover and return to a boil. Let boil for one minute. Remove cover, stir and let cook to desired doneness. Drain beans and save the broth—1/4 cup to continue the recipe, put the rest by for soup stock. Beans may be cooked to this point the day before serving. Add caramelized onions and 1/4 cup of broth to the cooked beans. Turn heat to low, cover and heat together for five minutes, stirring once or twice. Serve hot or warm. Cover and refrigerate leftovers. Copyright © 2017 Stefanie Samara Hamblen |
