This was our veggie side dish on Thanksgiving. To make it I thawed 2 quarts of green beans that I had frozen from my garden - but you can use commercially frozen beans as well. I drained all of the ice crystals off of them. I sliced 4 medium onions into slices and cooked over medium heat in 2 tablespoons GFCF margarine until nice and brown looking. While they were cooking, I sprinkled them with a pinch of salt and a pinch of brown sugar - not too much. When they were nice and brown looking I added a tablespoon of apple cider vinegar and cooked until the liquid was cooked off. Then I added 1/4 cup of slivered almonds and the green beans. I cooked until heated through. I added another 1/4 cup of slivered almonds on top for crunch. Everyone gobbled these down - even Andy likes onions when they are carmelized.
Tuesday, November 28, 2006
Green Beans with Carmelized Onions and Almonds
This was our veggie side dish on Thanksgiving. To make it I thawed 2 quarts of green beans that I had frozen from my garden - but you can use commercially frozen beans as well. I drained all of the ice crystals off of them. I sliced 4 medium onions into slices and cooked over medium heat in 2 tablespoons GFCF margarine until nice and brown looking. While they were cooking, I sprinkled them with a pinch of salt and a pinch of brown sugar - not too much. When they were nice and brown looking I added a tablespoon of apple cider vinegar and cooked until the liquid was cooked off. Then I added 1/4 cup of slivered almonds and the green beans. I cooked until heated through. I added another 1/4 cup of slivered almonds on top for crunch. Everyone gobbled these down - even Andy likes onions when they are carmelized.
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