Recipe from The Holiday Table with Chris Fenimore.
1 pound green beans, trimmed
1 teaspoon thyme leaves
6 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons grenadine, optional
1 tablespoon balsamic vinegar
1 1/2 pounds red onions, thinly sliced
Salt & Pepper to taste
- Heat 3 tablespoon of the olive oil in a large pan. Sauté the onions until they are caramelized and have a rich, deep brown color; this will take about 30 minutes.
- Just before they onions are done, pour in the balsamic and optional grenadine. Continue to sauté until the liquids coat the onions. Season with salt & pepper.
- Place in a large bowl and keep warm. Blend the remaining olive oil, balsamic vinegar and thyme and set aside in a separate mixing bowl.
- Cook the beans in lightly salted water until just tender. Drain and mix with the onions. Pour the balsamic mix over the beans & onions.
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