[X]

Home > Recipes > Beans 'n' Caramelized Onions

Beans 'n' Caramelized Onions Recipe

Beans 'n' Caramelized Onions Recipe photo by Taste of Home

Read reviews (7)

Rate recipe

Bacon, brown sugar and cider vinegar seasons this side dish. I often serve this dish to guests, and it never fails to please.—Jill Heatwole, Pittsville, Maryland

[X]

Rate Beans 'n' Caramelized Onions Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Beans 'n' Caramelized Onions Recipe

Prep: 20 min. Cook: 1 hour

Yield: 9 Servings

20 60 80

Ingredients

4 bacon strips
2 large onions, cut into 1/2-inch wedges
2 pounds fresh green beans, trimmed
3 tablespoons cider vinegar
4-1/2 teaspoons brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Cook onions in drippings over medium-low heat until tender and golden brown, about 50 minutes.
Meanwhile, place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Stir the vinegar and brown sugar into onions; add beans. Cook, uncovered, over medium heat for 1 minute. Add bacon; toss gently. Season with salt and pepper. Yield: 9 servings.

Nutritional Facts 1 cup equals 106 calories, 6 g fat (2 g saturated fat), 7 mg cholesterol, 146 mg sodium, 12 g carbohydrate, 4 g fiber, 3 g protein.

Originally published as Beans 'n' Caramelized Onions in Taste of Home February/March 2003, p19

Caramelizing Onions

To make caramelized onions, saute sliced onions in 1 to 2 tablespoons of olive oil or butter (or 1 tablespoon of each) and 1 teaspoon of sugar per onion. Cook and stir occasionally over low heat for 15-20 minutes or until onions are golden brown and tender.

You can slice a bunch of onions at once. Cut onions into uniform shapes and thicknesses to ensure they will cook evenly. Onions shrink as they cook, losing about 2/3 of their volume as the water evaporates, so slice more than you think you'll need.

Onions can be caramelized a day in advance. Cool, cover and refrigerate. The next day, reheat and serve.

More recipes like this:

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Beans 'n' Caramelized Onions

Beans 'n' Caramelized Onions

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-7) of 7 reviews

Sort Reviews:

Reviewed on Dec. 19, 2012 by SPO1966

I made this recipe for the first time on Thanksgiving of 2011 and then again on Christmas 2011, I have made it at different times during this year and am getting ready to make it again for Christmas 2012! I absolutely love it! The tart taste of the apple cider vinegar is what I love the most about it. It is a favorite side at our house!

Reviewed on Nov. 23, 2011 by Ashlynne

YUM!!!!!!

Reviewed on Nov. 18, 2011 by overture

I found this recipe four years ago and it has become a Thanksgiving staple in our home!!

Reviewed on Jan. 10, 2011 by shortyan6el13

Everyone loved this when I made it for both thanksgivings we went to. On the sweetside but very good.

Reviewed on Aug. 23, 2010 by foodeater

i was really looking forward to this recipe because i love garden fresh green beans. my dad loved them but my boyfriend and i thought they were just OK. i feel that they tasted to much like the cider vinegar and were too sour for me. the green beans cooked very well but the flavor was not what i expected. if you are fan of vinegar then you will like this recipe but it is still worth trying. i might still make it again for my dad.

Reviewed on Jan. 10, 2010 by scrappychic5

Absolutely delicious. Used frozen green beans since fresh weren't available, and it turned out wonderful.

Reviewed on Jul. 11, 2009 by sgsigman

I substituted 1 can of cut green beans for fresh, and used just 1 onion to make for me and my husband, with regular measurements for the rest of the ingredients. covered onions to cook, and wow, did that turn out great!