Green Beans with Slow Cooker Caramelized Onions
61/2 cup
  1. Halve each onion, peel, and thinly slice. In a 6-quart slow cooker, combine the oil, onions, and salt. Cover and cook on low 10-12 hours, until onions are deep golden brown and soft. Use a slotted spoon to transfer onions to a storage container, discarding excess liquid. Refrigerate until needed.
  2. To blanch the green beans, heat a large pot of salted water on high until boiling. Add the green beans and cook 3-4 minutes, until tender. Drain and rinse with very cold water until cool. Drain beans again and blot with paper towels, then transfer to a serving platter.
  3. Microwave 1/2 cup caramelized onions for 2 minutes, or re-heat in a pan on the stove, until hot. Spoon onions over green beans.
Recipe Notes

You will have leftover caramelized onions after making this green bean recipe.

* Add a spoonful to soup to boost flavors

* Stir some into plain yogurt or sour cream with a little garlic powder for onion dip

* Spread it on top of cream cheese on toast or a bagel

* Place it in a zip-top plastic bag, removing air while you seal it. Flatten out the onions. Press a the back of a dinner knife or a chopstick onto the bag to make a grid (depending on how much you have, a 2×2 or 3×3 grid will work). Freeze flat. When you want a portion of caramelized onion, no need to thaw it all – just break off a section!

Nutrition Facts
Green Beans with Slow Cooker Caramelized Onions
Amount Per Serving
Calories 166 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 184mg 8%
Potassium 487mg 14%
Total Carbohydrates 29g 10%
Dietary Fiber 6g 24%
Sugars 13g
Protein 5g 10%
Vitamin A 10%
Vitamin C 32%
Vitamin D0%
Calcium 6%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
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