Fresh green beans with caramelized pearl onions tossed together with a little seasoning and some bacon are a perfect side dish for so many occasions and Thanksgiving is no exception. This recipe is a simple way to dress up your table with a tasty vegetable side dish. Pearl or cipollini onions make the dish pretty, especially if you use red onions. And the bacon... well the bacon speaks for itself!
Calories: 202 kcal
pearl or cipollini onions
fresh green beans
white balsamic vinegar or rice wine vinegar
salt and freshly ground black pepper
Prepare the onions by bringing 3 quarts of water to a boil. Trim off the stem end tips of the onions (opposite of the root). Drop the onions into the boiling water. Boil the onions for 2 to 4 minutes, depending on their size, and remove with a slotted spoon. Cool for a few minutes and then peel. (If you squeeze the root end of a pearl onion it should pop out of its skin easily.)
Bring the water back to a boil, add the green beans and blanch for 3 to 4 minutes. While the beans are blanching, fill a large bowl with ice water. Drain the green beans and transfer the beans to the ice bath to cool. Set the beans aside.
Heat a large skillet over medium-high heat. Add the bacon and sauté until cooked through and crispy. Remove the bacon with a slotted spoon and set aside.
Pour all but 1 tablespoon of the bacon fat from the pan. Add the pearl onions to the pan and season with salt and freshly ground black pepper. Sauté over medium-low heat for about 10 minutes and then cover the pan and cook for another 10 minutes, until the onions are lightly browned and starting to soften. Stir or shake the pan several times during the cooking process.
Add the green beans and butter to the pan. Sauté for a few minutes and then add the bacon back to the pan. Continue to sauté for about 5 minutes, until the beans are crisp tender. Remove the pan from the heat and drizzle the vinegar over the top. Season with salt and freshly ground black pepper and serve warm.
If making ahead – undercook the green beans slightly, so they do not overcook when reheating. In step 5, only sauté for about 2 minutes and add the bacon to the green beans. Transfer to a bowl and allow to cool, uncovered. Reheat in a sauté pan for about 5-8 minutes.
**If using frozen pearl onions, rinse under warm water and allow to thaw at room temperature for about 10 minutes. Pat dry with paper towels before caramelizing.
Green Beans with Pearl Onions & Bacon
Amount Per Serving
Calories from Fat 126
% Daily Value*
Saturated Fat 6g30%
Vitamin A 870IU17%
Vitamin C 18mg22%
* Percent Daily Values are based on a 2000 calorie diet.