Green Beans with Caramelized Onions and Almonds

Green Beans

I love green beans.  They’re affordable, healthy and easy to prepare.  This recipe of Green Beans with Caramelized Onions & Almonds is delicious.  Either for a week night, or as a side to accompany a Holiday meal, this recipe is gets a big thumbs up.  The almonds add a nutty flavor to the green beans, while the caramelized onions give the dish a hint of sweetness.  The trick is to caramelize the onions on medium-low heat.  You turn the heat up too high and they burn.  And though the caramelizing process takes a bit of time, it is absolutely worth it.


Green Beans with Caramelized Onions & Almonds


  • Kosher salt
  • 3 lbs. green beans, trimmed of stem end
  • 1/2 cup skin on sliced almonds
  • 3 tbsp. unsalted butter
  • 5 tbsp. extra-virgin olive oil
  • 2 large onions, sliced thin
  • 2 tbsp. chopped fresh thyme leaves
  • Freshly ground black pepper



  • Fill a large high sided skillet with some water, just shy of the rim of the pan by about 1”.  Place over high heat and bring to a boil;
  • Add a pinch of salt and the green beans.
  • Cook for about 5 minutes, the beans should still be crisp.
  • Drain the beans and dump them in a bowl of ice water (this will not only stop the cooking, but also help them keep their bright green color).
  • Reserve the beans while you start the almonds.
  • Return the skillet you cooked the beans in to the stove and heat over medium heat.
  • Add the almonds and toast, stirring every now and then until golden (3-5 minutes).  Keep an eye on them as to make sure they don’t burn.
  • Remove the almonds from the skillet and reserve.
  • Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted.
  • Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20-25 minutes.
  • Add the thyme and cook for another 5 minutes.
  • Add the cooked cooled green beans and almonds and stir well to combine.
  • Season with salt & pepper, to taste.


Serves: 6-8


(Recipe by: Tyler Florence)


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