Fridays in Frostburg mean the farmer’s market. Unfortunately I work on Fridays so once late August comes I’m unable to make to it to the local farmer’s market. Thankfully my husband was able to get there this past week. He got a lot of our usual favorites and in addition he scored a bag of fresh green beans.
Now I love green beans, especially when they are fresh. The problem I have is I never know what to do with them. After running through my recipes I recalled a balsamic green bean dish I had made ages ago. After searching my files for the recipe I came up empty handed. I thought that I recalled the recipe well enough to wing it, so I tried.
The results were surprisingly good. This is such an easy recipe that has just a hint of sweetness to it. The beans were good hot, but the longer they sat in the vinegar mixture after cooking, the more flavor they absorbed and the better they tasted. I think next time I would add more onions and maybe a sprinkle of dried thyme.
Balsamic Green Beans with Caramelized Onions
1 T. extra virgin olive oil
1 large onion, cut into ½ inch strips
1 garlic clove, minced
1 pound green beans, trimmed and halved
¾ c. chicken broth
2-3 T. balsamic vinegar, divided
2 t. brown sugar
½ t. salt
½ t. ground black pepper
1 t. dried thyme
1. In a large saucepan bring salted water to a boil. Add the green beans and cook, uncovered, for 7-8 minutes or until crisp but tender. Remove from heat and drain.
2. In a medium skillet heat the olive oil. Cook the onion for 7-8 minutes or until they are beginning to brown. Toss in the garlic and sauté for 1 minute, or until fragrant.
3. Add the chicken broth to the onions and cook for 5 minutes. Stir in 1 T. of vinegar, the brown sugar, salt, and pepper. Add the green beans and sauté 3-4 minutes. Drizzle with 2 T. balsamic vinegar and heat for another minute. Sprinkle with dried thyme. Add the green beans and serve.
**You can also top the green beans with toasted almond slivers for additional crunch**