Green Beans with Balsamic Red Onions

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Serves: 8

Ingredients:

1 large red onion, halved, peeled, and sliced in ¼” thick pieces

3 ½ tsp Flying Olive mild-medium Extra Virgin Single Varietal of Choice, divided

2 tsp Flying Olive Aged Dark Balsamic Vinegar of Choice such as Traditional 18 Year or Denissimo

Kosher salt and freshly ground black pepper to taste

1 pound fresh green beans, tipped and tailed

Directions:

Preheat the oven to 400 degrees F. Slice and prepare the red onion. Place the onion in a bowl and add 1 ½ tsp Flying Olive mild-medium Extra Virgin Single Varietal of Choice, Flying Olive Aged Dark Balsamic Vinegar, salt and pepper.

Place the onions in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, shaking the pan occasionally until the onions are very tender and a deep color.

Meanwhile, bring a large pot of slightly salted water to a boil. Add the green beans and turn off the heat. Let them stand in the water for 2 minutes. Prepare an ice bath. Drain the beans and plunge them into the ice bath. Drain and run under cold water. Drain again and set aside.

Heat the remaining Flying Olive EVOO (2 tsp) in a large skillet. Add the green beans and sauté for 3-5 minutes until warm. Add the roasted red onions and cook for 2-3 additional minutes until heated. Taste and add more salt and pepper as needed.

Submitted by Barb L.