So is anyone else Thinking about what they’re going to make for Thanksgiving THIS very moment?
I’ve been thinking about it for awhile now. Because I like to cook and bake, I want to try and bring something special or new to the table for my family. Plus, we are celebrating in Iowa this year and I love being in the kitchen with my mom. There’s nothing quite like putting together a meal for your family WITH your mom. Vin said it best when he said “I can’t wait for Thanksgiving for W’s food.” W is mom. Her name is Wanda. She is wonderful.
So back to bringing something new to the table. Sauteed green beans with sweet onions is a NEW recipe! It’s simple and won’t take time away from your other dishes, like the huge turkey you’re going to make or the scalloped potatoes that take some TLC. Turkey, scalloped potatoes, and green beans with sweet onions?
You will still be able to walk after that meal, too. So that’s good.
Oh these sweet onions. There is so much flavor in them and they are incredibly easy. I ate some just like this. Just right off the paper towel. Yes, they’re that good. If you’re not an onion fan, these really don’t taste like onions. Vidalia onions are meant to be cooked down and caramelized, not eaten raw on a salad so try it you onion haters.
They will make you happy.
And wouldn’t these look so beautiful next to your plateful of turkey and potatoes?
For more side dish recipes, check out my Side Dishes Pinterest Board.
- 16 ounce bag of green beans
- 1 small sweet onion, chopped
- 1 garlic clove, minced
- ½ cup chicken stock
- ⅛ teaspoon black pepper
- 1 tablespoon olive oil
- Place a large sauté pan over medium heat. Add olive oil and onion. Sauté onions, stirring occasionally, until golden and slightly caramelized, about 5 minutes. Set aside on a paper towel.
- In the same sauté pan add the green beans and chicken stock. Cover partially with a lid, allowing the steam to evaporate, simmer for 7 minutes. Drain any left over chicken stock if it hasn't evaporated after 7 minutes.
- Add garlic to the green beans and sauté for an additional minute. Add black pepper and the sautéed onions, stir and serve.