Caramelized String Beans with Torpedo Onions

  • Medium-grind sea or kosher salt
  • 1 lb. green beans, stemmed
  • 2 tbsp. olive oil
  • 1 tbsp. safflower, grapeseed or canola oil
  • Ground black pepper
  • 6 oz. small torpedo onions, halved and sliced, or sliced red onion (about 1 cup)
  • 2 tbsp. chopped Italian parsley

In a large pot, bring 1 quart water to a boil with 1 teaspoon salt. Prepare an ice bath. Add beans to boiling water, return to a boil and cook 3 minutes. With a strainer, remove beans to ice bath and cool completely. Drain and dry beans completely with paper towels. In a heavy-bottomed 12-inch sauté pan, heat oils over high heat until just smoking. Spread beans over the bottom of the pan in as much of a single layer as possible. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper and cook without disturbing until beans are well browned, about 8 minutes. Turn beans with tongs, add sliced onion and parsley and cook, stirring every now and then, until beans are nicely browned and onions are caramelized.


from Artisanal Cooking

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