Green Beans With Pearl Onions Recipes

Steps:

• If you are using fresh green beans, boil them 5 to 8 minutes or until they are tender.
• Sauté the pearl onions in the olive oil until they are translucent.
• Add the green beans (with ends removed) and summer savory and cook over low heat until heated through.
• Season to taste with salt and pepper, add some unsalted butter if desired and serve hot.
• Make it even yummier and heartier by throwing in some crumbled bacon or small diced ham.
• For a Vegan/Vegetarian version omit the optional bacon and ham or use Vegetarian bacon or Vegetarian ham.

Steps:

• Prepare the casserole: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the green beans and pearl onions and cook until the beans are bright green, 2 to 3 minutes. Drain the vegetables, then plunge into an ice bath to stop the cooking. Drain, then remove the skins from the pearl onions.
• Combine the olive oil and butter in a large skillet over medium heat. Add the garlic and shallot and cook, stirring, until the shallot is caramelized, about 5 minutes. Add the bay leaves, then the mushrooms. Stir to combine, then add the thyme and season with salt and pepper. Sprinkle the mixture with the flour to tighten it up. Add the milk and boil 3 minutes to thicken; remove the bay leaves.
• Place the green beans and pearl onions in a 3-quart casserole dish. Pour the "mushroom soup" over the vegetables and toss to make sure they are well coated. Transfer to the oven and bake 30 minutes.
• Make the topping: Heat about 2 inches of vegetable oil in a large pot or Dutch oven until a deep-fry thermometer registers 360 degrees F. Toss the shallots in a bowl with enough flour to lightly coat. Working in batches, fry the shallots until golden brown and crisp, about 3 minutes. Using a slotted spoon, remove to paper towels to drain; season lightly with salt. Scatter over the casserole before serving.

Steps:

• 1. In a small saucepan, bring a 4 cups water to a boil.
• 2. Cut off the stem end of each pearl onion. Now rock your knife gently on the root end of the onion, making a shallow "X" cut.
• 3. Now, working with 6 at a time, boil the cut onions one minute. Remove the onions from the water, draining them on a folded paper towel. Toss 6 more pearl onions into the boiling water to keep the production line going!
• 4. When cooled a few seconds, pinch the root end of the pearl onion until the tender pearl pops out. You may have to give it a little encouragement, but it will work. Practice helps.
• 5. When all the onions have been peeled, place a 3 quart or larger saucepan over medium-high heat.
• 6. Add the butter to the pan, and stir in the pearl onions just as the butter melts. Turn the heat down to medium, and continue to cook, stirring frequently.
• 7. When the onions are getting translucent, add the sugar. This step helps the onions to caramelize.
• 8. Drain the 2 cans of whole green beans. Add them to the pearl onions, stirring gently.
• 9. Turn the heat down to low, and simmer until the green beans are steaming hot. Keep warm until time to serve.

Steps:

• Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 2 minutes, until the green beans have brightened in color. Remove the vegetables from the boiling water with a strainer then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins from the onions and set aside.
• Coat a skillet with olive oil and butter over medium heat. Sweat the garlic and shallot down until they caramelize. Add the bay leaves then the assorted mushrooms. Stir to combine, season with salt, pepper and thyme. Sprinkle the mixture with flour to tighten up. Add the milk and boil for 3 minutes to thicken.
• Place the green beans and pearl onions in a 2-quart casserole dish. Pour the "mushroom soup" over the vegetables. Toss to make sure the vegetables are well coated. Bake in a preheated 350 degree oven for 30 minutes. Top with fried onions and continue to bake for 10 minutes.

Steps:

• To a medium pan over medium heat add extra-virgin olive oil and butter and onion. Saute onion 3 minutes, add broth and bring to a boil. Add beans, season with salt and cover pan and simmer 8 minutes, until tender.

Steps:

• Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
• Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. 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 to 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 and pepper, to taste.

Steps:

• Fill a large bowl with ice water; set aside.
• In a pot of boiling salted water, cook green beans, in 2 batches until firm-tender (about 3 minutes).
• With tongs, transfer to ice water, stir until beans are very cold.
• Remove immediately; pat dry.
• Place the pearl onions in a bowl.
• Cover with boiling water; let stand for 1 minute; drain and peel.
• In a large Dutch oven, heat oil over med-high heat.
• Fry onions until golden in places (about 8 minutes).
• Add 2/3 cup water and garlic; cover, and simmer until onions are tender, and almost no liquid remains (about 10 minutes).
• Add beans, lemon juice, salt and pepper, tossing until beans are hot (about 5 minutes).
• Transfer to a serving platter.
• Note: If desired, drizzle melted butter on top of bean/onion platter before serving.

Steps:

• Fill a stockpot with water and bring to a boil over high heat. Add green beans and 1 pinch salt; boil until tender, 5 to 10 minutes. Drain beans in a colander and rinse with cold water. Blot dry using paper towels.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and shallot in the hot oil until tender and translucent, 5 to 7 minutes. Add green beans, garlic salt, soy sauce, salt, and pepper. Cook and stir for 5 to 7 minutes more. Serve immediately.

Steps:

• Melt butter in a large skillet.
• Add thawed pearl onions and cook, stirring, until they brown.
• Add balsamic vinegar, thyme, salt and black pepper. Cook, stirring until the onions are glazed.
• Blanch the trimmed green beans in a large saucepan of boiling water until tender.
• Drain and add to the skillet with the onions and toss to coat.
• Add another splash of balsamic and season with salt and pepper.
• Turn off the heat, finish the green beans and onions with a splash of Extra Virgin Olive Oil.