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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
|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.|
|NUTRITION PER SERVING|
CALORIES 199 (82% from fat); FAT 18g (sat 3g); PROTEIN 2mg; CHOLESTEROL 4mg; SODIUM 147mg; FIBER 4g; CARBOHYDRATE 9g