Time 30m Yield 10-12 serving(s) Number Of Ingredients 10 Steps:
Melt butter in a large skillet. Add thawed pearl onions and cook, stirring, until they brown. Add balsamic vinegar, thyme, salt and black pepper. Cook, stirring until the onions are glazed. Blanch the trimmed green beans in a large saucepan of boiling water until tender. Drain and add to the skillet with the onions and toss to coat. Add another splash of balsamic and season with salt and pepper. Turn off the heat, finish the green beans and onions with a splash of Extra Virgin Olive Oil.
Time 1h Yield 8 to 10 servings Number Of Ingredients 18 Steps:
Prepare the casserole: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the green beans and pearl onions and cook until the beans are bright green, 2 to 3 minutes. Drain the vegetables, then plunge into an ice bath to stop the cooking. Drain, then remove the skins from the pearl onions. Combine the olive oil and butter in a large skillet over medium heat. Add the garlic and shallot and cook, stirring, until the shallot is caramelized, about 5 minutes. Add the bay leaves, then the mushrooms. Stir to combine, then add the thyme and season with salt and pepper. Sprinkle the mixture with the flour to tighten it up. Add the milk and boil 3 minutes to thicken; remove the bay leaves. Place the green beans and pearl onions in a 3-quart casserole dish. Pour the “mushroom soup” over the vegetables and toss to make sure they are well coated. Transfer to the oven and bake 30 minutes. Make the topping: Heat about 2 inches of vegetable oil in a large pot or Dutch oven until a deep-fry thermometer registers 360 degrees F. Toss the shallots in a bowl with enough flour to lightly coat. Working in batches, fry the shallots until golden brown and crisp, about 3 minutes. Using a slotted spoon, remove to paper towels to drain; season lightly with salt. Scatter over the casserole before serving.
Time 28m Yield 4 serving(s) Number Of Ingredients 5 Steps:
If you are using fresh green beans, boil them 5 to 8 minutes or until they are tender. Sauté the pearl onions in the olive oil until they are translucent. Add the green beans (with ends removed) and summer savory and cook over low heat until heated through. Season to taste with salt and pepper, add some unsalted butter if desired and serve hot. Make it even yummier and heartier by throwing in some crumbled bacon or small diced ham. For a Vegan/Vegetarian version omit the optional bacon and ham or use Vegetarian bacon or Vegetarian ham.
Time 1h Number Of Ingredients 13 Steps:
Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 2 minutes, until the green beans have brightened in color. Remove the vegetables from the boiling water with a strainer then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins from the onions and set aside. Coat a skillet with olive oil and butter over medium heat. Sweat the garlic and shallot down until they caramelize. Add the bay leaves then the assorted mushrooms. Stir to combine, season with salt, pepper and thyme. Sprinkle the mixture with flour to tighten up. Add the milk and boil for 3 minutes to thicken. Place the green beans and pearl onions in a 2-quart casserole dish. Pour the “mushroom soup” over the vegetables. Toss to make sure the vegetables are well coated. Bake in a preheated 350 degree oven for 30 minutes. Top with fried onions and continue to bake for 10 minutes.
Time 10m Yield 4 servings Number Of Ingredients 6 Steps:
To a medium pan over medium heat add extra-virgin olive oil and butter and onion. Saute onion 3 minutes, add broth and bring to a boil. Add beans, season with salt and cover pan and simmer 8 minutes, until tender.
Time 20m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Steam green beans in microwave according to directions (about 4 minutes) or if fresh, place beans into a large pot of boiling water; cook 3 minutes. Drain and rinse with cold water; set aside. Steam carrots according to package directions, or if fresh, slice, boil and drain (same as above). Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 3 minutes or until lightly browned, stirring frequently. Add broth, vinegar, and sugar; bring to a boil. Simmer 3 minutes or until syrupy. Add beans and carrots, remaining 1/2 tablespoon of butter, salt, and pepper; toss to coat. Cook for 2 minutes or until thoroughly heated.
Time 30m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Fill a large bowl with ice water; set aside. In a pot of boiling salted water, cook green beans, in 2 batches until firm-tender (about 3 minutes). With tongs, transfer to ice water, stir until beans are very cold. Remove immediately; pat dry. Place the pearl onions in a bowl. Cover with boiling water; let stand for 1 minute; drain and peel. In a large Dutch oven, heat oil over med-high heat. Fry onions until golden in places (about 8 minutes). Add 2/3 cup water and garlic; cover, and simmer until onions are tender, and almost no liquid remains (about 10 minutes). Add beans, lemon juice, salt and pepper, tossing until beans are hot (about 5 minutes). Transfer to a serving platter. Note: If desired, drizzle melted butter on top of bean/onion platter before serving.
Time 1h5m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for 2 minutes, until the green beans brighten in color. Remove the vegetables from the boiling water, then plunge in ice water to stop the cooking process. Drain them, then remove the skins from the onions and set aside. Coat a skillet with olive oil and butter. Over medium heat, cook the shallot and garlic down until caramelized. Add bay leaves, then the mushrooms; stir to combine. Season with salt, pepper, and thyme and then sprinkle the mixture with flour. Add the milk a little at a time and boil for 3 minutes to thicken. Place green beans and onions in a 2-quart casserole dish. pour mushroom mixture over the green beans; toss to make sure well coated. Bake in preheated 350°F oven for 30 minutes. Top with fried onions and bake 10 minutes more.
