French Onion Green Beans – “A Salad For Each Week” #38

Before I left for my ballet class the other day, I sliced up some onions and began to cook them down in my cast iron skillet. I had the idea of french onion soup in my mind, but it was hovering around 90 outside so I stuck with traditional flavors and decided that the fresh green beans in my fridge would be the perfct vessel for my onions. As I headed out the door, I turned off the burner and covered them. When I walked back in after class, the house was filled with that wonderful smell of sauteed onions! I basically had forgotten about them and the aroma was a pleasant reminder that part of my well-earned lunch was already complete. I placed the sweet and soft onions over some fresh green beans, grabbed a fork and knife and enjoyed an easy and fresh side to my lunch!

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 French Onion Green Beans

  • 2 handfuls of fresh green beans

  • 1/2 medium onion, thinly sliced

  • 2 Tablespoons olive oil

  • 3-4 fresh sprigs of thyme, or 1 teaspoon dried thyme

  • 1 garlic glove, minced

  • 1 Tablespoon Balsamic Vinegar

  • 1 Tablespoon dijon mustard

  • Salt and pepper to taste

Heat olive oil over medium heat in skillet. Add onions and garlic. After about 5 minutes, turn heat to low. Add in vinegar and mustard and stir until coated. Toss in fresh sprigs of thyme. Stir occasionally, cooking for another 30 minutes or so. (Or turn off stove, cover, and go to ballet class 🙂 ) Add salt and pepper before removing from stove. Place warm onions over fresh green beans. You can sprinkle with grated Parmesan cheese and toasted breadcrumbs to give it an even more “French Onion Soup” feel. Makes 2 servings.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

  19. The “New Green” Salad

  20. Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

  21. Garden Fresh Tomato and Mozzarella Salad

  22. Cool Zucchini, Carrot, and Radish Salad

  23. Layered Greek Salad

  24. Shredded Brussel Sprout Salad

  25. Ginger Dressed Slaw

  26. Creamy Balsamic, Blueberry and Basil Spinach Salad

  27. Tangy Green Bean Salad

  28. Florida Summer Salad

  29. Avocado and Crab Salad

  30. Bella Salad

  31. Sweet Potato Home Fries

  32. Tomato and Carrot Balsamic Salad

  33. “The Southeast” Summer Salad

  34. Homemade Caesar Salad

  35. Creamy Caesar Salad

  36. Antipasto Pasta Salad

  37. Curried Cauliflower Sauté

 

 

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1 Comment

  1. Thanksgiving Salad – “A Salad For Each Week” #40 | Whole to the Core Blog

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