Green Beans With Caramelized Onions

"This dish is a wonderful accompaniment to juicy steakhouse-style steaks. Even better, you can also serve the caramelized onions as another tasty topping for your steaks!"
 
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photo by AZPARZYCH photo by AZPARZYCH
photo by AZPARZYCH
photo by Boomette photo by Boomette
photo by diner524 photo by diner524
Ready In:
20mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • In skillet, melt 1 T. butter over medium heat. Add onion; cook, stirring occasionally, until starting to brown, 7-10 minutes. Add sugar, salt and Cajun seasoning. Reduce heat to medium-low; cook, stirring often, until onion is soft and golden brown, 5 minutes.
  • Meanwhile, bring large pot of salted water to boil. Add green beans; cook until tender, 4-5 minutes. Drain well, then add to onion with remaining 1 T. butter. Cook, stirring, until heated through, 1 minute.

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Reviews

  1. We used our own canned green beans so we just had to heat them up. I cut the brown sugar in half. I can't wait to try this with fresh green beans this summer.
     
  2. These green beans were really good and the cajon seasoning gave them great flavor!! The only change I made was to steam the green beans rather than boil them. Will be making these again and again, I love fresh green beans so always looking for great recipes! Made for I Recommend Tag.
     
  3. I steamed the green beans and omitted the salt. This is delicious. Thanks Jackie :) Made for I recommend tag game
     
  4. Wonderful! :) Thank you for posting recipe :)
     
  5. These were absolutely delicious!! We always enjoy fresh green beans fixed different ways, but this recipe is extra good. We even had cajun seasoning! Next time, I think I'll add an additional onion and seasonings because they tasted so good with the beans. Thank you very much for posting this.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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