This recipe is a family favorite. It’s a great side dish for so many entrees but we love to serve it with prime rib, ham and roast chicken. It was on our Christmas menu this year as a side to our prime rib. While the recipe requires multi-tasking and a watchful eye, the effort is worth the result! I prep the onions prior to starting anything and then prep the green beans while cooking the bacon. Don’t rush caramelizing the onions. My favorite onion to use is Vidalia. If Vidalia onions are not available in your area, substitute another sweet onion variety such as Walla Walla. Don’t substitute anything for the cider vinegar. It makes a difference. Read through the recipe before beginning so you understand all that is involved. This recipe is perfect for company too! It makes 12 servings but can easily be down-sized for a smaller group.
- 3 slices bacon
- 1 tablespoon butter
- 4 medium sweet onions, cut into thin wedges
- 2 cloves garlic, cut into thin slivers
- 2 tablespoons cider vinegar
- 2 tablespoons light brown sugar
- 2 pounds fresh green beans, washed, trimmed and cut into 1/2 inch pieces
- Cook bacon until crisp in a large skillet. Remove bacon, drain and crumble, reserving 1 tablespoon drippings in the skillet.
- Add butter to drippings in skillet. Cook and stir over medium heat until melted. Add onions and garlic to skillet. Cover and cook over medium-low heat about 12 minutes or until onions are tender, stirring occasionally. Uncover, add vinegar and brown sugar. Cook and stir over medium-high heat about 4 minutes or until onions are golden.
- Meanwhile, cook green beans in a large saucepan in a small amount of lightly slated water about 10 minutes or just until crisp-tender. Drain.
- To serve, toss green beans and onion mixture together. Transfer mixture to a serving bowl. Sprinkle with crumbled bacon.