This simple side of roasted green beans topped with caramelized onions is an elegant, flavorful accompaniment to Thanksgiving turkey, roast chicken, or any hearty main course. It’s an easy, lighter alternative to a heavy green bean casserole and works well year-round.
Green Beans with Caramelized Onions
This recipe relies on just a few high-quality ingredients—green beans, onions, olive oil, salt and pepper—and delivers a lot of flavor. Caramelized onions bring a sweet, deeply savory character that elevates simple roasted green beans into a crowd-pleasing side. The dish is naturally gluten-free and dairy-free, and it fits well into many eating plans when served alongside roasted proteins and simple starches.
Roasting green beans concentrates their flavor and gives them a pleasing char at the edges. That light charring contrasts beautifully with silky, slow-cooked caramelized onions. Green beans are a nutritious choice: low in calories, high in fiber and a good source of vitamin A, vitamin C and potassium.
What is the difference between caramelized onions and sautéed onions?
Sautéed onions are cooked quickly over higher heat until softened and lightly browned. Caramelized onions require lower heat and more time—typically 30 minutes or more—so the natural sugars in the onions slowly brown and deepen, producing a sweeter, more complex flavor and very soft texture.
How to caramelize onions
Caramelizing onions is straightforward though it takes patience. Any sweet or mild onion works well; Vidalia-style onions are ideal if you have them. Use olive oil for a lighter profile or butter for a richer finish.
- Slice the onions thinly and heat 1 tablespoon extra virgin olive oil in a large nonstick skillet over medium-high heat.
- Add the onions and season with about 1/4 teaspoon kosher salt and a pinch of black pepper. Cook, stirring frequently, until they start to brown, about 8–10 minutes.
- Reduce the heat to medium-low and continue to cook, stirring occasionally, until the onions turn a deep golden brown and become very soft, about 25–35 more minutes. If they begin to stick, add a splash of water to deglaze the pan and loosen the fond.
Roasting the green beans
While the onions cook, prepare the green beans so everything finishes around the same time.
- Preheat the oven to 425°F (220°C).
- Trim and rinse 2 pounds of green beans. Spread them in a single layer on a rimmed sheet pan and spritz or toss lightly with olive oil spray or a teaspoon or two of olive oil. Season with 1/2 teaspoon kosher salt and freshly ground black pepper to taste.
- Roast until tender-crisp and starting to brown, about 16–18 minutes, turning once halfway through for even roasting.
- Transfer the hot green beans to a serving platter and spoon the warm caramelized onions over the top. Serve immediately.
What to serve with roasted green beans
These roasted green beans pair beautifully with roast chicken, roast beef, turkey breast or any oven-roasted main. For a complete meal, serve with mashed potatoes, smashed sweet potatoes or a baked sweet potato. The green beans also work well on a holiday buffet or alongside grain-based sides for a vegetarian spread.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 large Vidalia or sweet onions (about 1 1/4 lbs), peeled and thinly sliced
- Kosher salt and freshly ground black pepper to taste
- 2 pounds green beans, trimmed
- Olive oil spray or 1–2 teaspoons olive oil for tossing
Instructions
- Preheat the oven to 425°F (220°C).
- Heat a large nonstick skillet over medium-high heat and add the tablespoon of olive oil. Add the sliced onions and season with 1/4 teaspoon salt and a few grinds of black pepper. Stir to coat.
- Cook, stirring often, until the onions begin to brown, about 8–10 minutes. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the onions are deep golden brown and very soft, about 30 minutes more. If the pan gets too dry, add a splash of water and scrape up the browned bits.
- While the onions cook, place the trimmed green beans on a sheet pan. Spritz or lightly toss with olive oil and season with 1/2 teaspoon salt and black pepper. Spread into a single layer.
- Roast the green beans in the preheated oven until tender-crisp and lightly browned, 16–18 minutes, turning once halfway through.
- Transfer the roasted beans to a platter and top with the warm caramelized onions. Serve hot.
Yield, time and serving size
Yield: 6 servings. Prep time: 10 minutes. Cook time: 45 minutes. Total time: 55 minutes. Serving size: about 1 cup.
Nutrition (approximate per serving)
Calories: 102 kcal; Carbohydrates: 19 g; Protein: 3.5 g; Fat: 2.5 g; Fiber: 5 g; Sugar: 10 g; Sodium: varies with salt added.
Notes
Caramelized onions can be made ahead and refrigerated for up to 4 days. Reheat gently before serving. If you prefer a richer finish, caramelize the onions in butter or a mix of butter and oil. For added brightness at the end, finish the plated beans with a squeeze of lemon or a sprinkle of toasted almonds.
More green bean ideas
- Roasted Parmesan green beans
- Bacon-wrapped green bean bundles
- Potato and green bean salad
- String beans with garlic and oil
- One-skillet chicken with bacon and green beans