Green Beans with Bacon and Caramelized Onions is an easy and flavorful side dish that’s perfect with many chicken and beef dishes. It’s sure to become a staple at holiday and special occasion meals.
What do I need to make green beans with bacon and caramelized onions?
- Green beans – Get the kids involved to snap the ends of the beans. Snap longer ones in half.
- Bacon – Everything is better with bacon!
- Sweet onions – I use Vidalia when they are in season but any sweet onion will work.
- Butter – I prefer unsalted but if you only have salted, it’s OK.
- Garlic – Fresh is always best.
- Cider vinegar – Don’t substitute. When you add it you’ll know why.
- Light brown sugar – Do not substitute white sugar. The brown sugar adds better flavor.
Pro Tip: Add the bacon crumbles AFTER you move the green beans and caramelized onions from the skillet to the serving dish. Otherwise the bacon will get soggy.
What can I serve with this green bean vegetable side dish?
I serve these Green Beans with Bacon and Caramelized Onions with a variety of main dishes including these:
- Rosemary Garlic Herb Rib Roast – Paired with these green beans makes for an over the top holiday meal.
- Roast Chicken – A classic dish that compliments this vegetable.
- Honey BBQ Bacon Wrapped Pork Tenderloin – Yes, I know, double bacon!
- Panko Crusted Chicken with Maple Cranberry Sauce – A flavorful and delicious fall recipe made entirely on the stovetop.
This post may contain affiliate links. As an Amazon associate, an Instacart Tastemaker, as well as a member of other various affiliate programs, I earn a nominal commission if products are purchased through links at no additional charge to you.
Why we love this recipe
This unique green bean 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.
- It’s full of great flavors. I’ve lost count of how many times I’ve been asked for this recipe. It’s THAT good!
- This a great holiday side dish that’s lighter than a traditional green bean casserole.
- It’s made with lots of fresh ingredients.
- The recipe can easily be scaled for more or less guests.
- These stovetop green beans use only 2 pans and free up oven space for other dishes.
- Very little cleanup. I cook the bacon and onions in a cast iron pan and the green beans in a saucepan.
What type of onion should I use?
The best onion to use for this sauteed green bean with onions recipe is a sweet onion. My favorite is Vidalia but when they are not in season any sweet onion variety will do. Other sweet onion varieties include Walla Walla and Maui.
Spanish onions are also sweet but seem to be harder to find these days. At least in my area.
How do you caramelize onions?
You caramelize onions low and slow and is a process you should not rush. Check out my How to caramelize onions post for all the tips and tricks.
A perfectly caramelized onion has fantastic flavor. Once you learn the technique, you’ll want to caramelize onions all the time!
Did you make this recipe? If so, please leave a 5-star review on the recipe card below.
This recipe for green beans with bacon and caramelized onions came from the Better Homes and Gardens Celebrate the Season 1999 cookbook.
I have quite a collection of cookbooks and consult them often but this green beans with bacon and caramelized onions recipe is one of my family’s absolute favorites and it winds up on our holiday table just about every year.
Green Beans with Bacon and Caramelized Onions
- 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 salted water for 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.
This post was originally published on December 31, 2014.