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    from "Real SimpleŽ magazine"

    Hands-on time: 15 minutes
    Total time: 40 minutes

    Serves 6 to 8

    1 tablespoon unsalted butter
    1/2 cup plus 2 tablespoons olive oil
    1/2 large yellow onion, finely diced
    1 teaspoon sugar
    1 teaspoon kosher salt
    1/2 cup sherry vinegar
    1/4 teaspoon black pepper
    2 pounds green beans, trimmed
    2 teaspoons grated orange zest

    Print recipe

    In a large skillet over medium heat, heat the butter and 2 tablespoons of the oil. Add the onion, sugar, and 1/2 teaspoon of the salt. Cook, stirring occasionally, for 25 minutes. Add the vinegar. Cook, stirring, for 1 minute. Add the remaining oil, 1/4 teaspoon of the salt, and the pepper. Transfer half the mixture to a blender and puree, then return to skillet. Meanwhile, cook the green beans with the remaining 1/4 teaspoon of salt in boiling water until tender, about 4 minutes. Transfer to a bowl of ice water. Drain and pat dry. Transfer to a serving bowl, toss with the onion mixture, and sprinkle with the zest.
    Tip: To make this dish ahead of time, cook the green beans and make the vinaigrette early in the day and refrigerate them separately. Combine them just before serving.
    CALORIES 199 (82% from fat); FAT 18g (sat 3g); PROTEIN 2mg; CHOLESTEROL 4mg; SODIUM 147mg; FIBER 4g; CARBOHYDRATE 9g

    Product nutrition and information
     Quantity Ingredients Est.Price
      Organic Yellow Onion, Medium - $1.99/lb
      Green Beans - $1.49/lb
      Juice Oranges Family Pack - $3.99/each
     each, Farm Fresh
      Columela Vinagre de Jerez Sherry Vinegar - $6.49/ea
    You May Already Have
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      Domino Granulated White Sugar - $2.49/ea
     2lb box
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
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