Prep Time: 10 minutes
Cook Time: 10 minutes
Yields: 4-6 servings
- 1 lb. green beans
- 1 medium red bell pepper, julienned
- 1/2 lb. cipollini onions
- 2 tsp. sugar
- 1 tsp. dried oregano
- 2 tbsp. balsamic vinegar
- Canola oil
- Kosher salt
- Freshly ground black pepper
In a large pot of boiling, salted water, blanch the onions for 1 minute.
Remove the onions to an ice bath and blanch the green beans in the same water for about 5 minutes. Remove the beans to an ice bath in order to stop the cooking.
Peel the cooled onions. In a sauté pan, place 1 tablespoon of oil and heat the oil begins to shimmer and smoke.
Place the onions in the sauté pan and season with salt and pepper. Reduce heat to medium high and cook onions until they start to brown. Add sugar to help with the carmelization.
Once onions are nicely carmelized, remove them from the pan.
Add the green beans and red peppers to the pan and sauté for 4-5 minutes. Add onions to the vegetable mixture and drizzle balsamic vinegar over the veggies. Season with salt and pepper to taste.