If you’re strict Paleo or in the middle of a Whole30, you can skip the sweetener. You may want to add 1-2 tablespoons of apple juice or apple cider in its place for that tiny hint of sweetness, but the extra tangy version is delicious too.
- 1 lb green beans, ends trimmed and cut into 2” pieces
- 1 medium red onion, very finely minced
- 2 Tbsp olive oil
- 1 1/2 Tbsp apple cider vinegar
- 1 1/2 Tbsp honey or pure maple syrup
- salt and pepper, to taste
- Begin caramelizing the onions by heating the olive oil in a medium sauté pan over medium heat. Add onion and reduce heat to medium-low. Stirring regularly, continue cooking onions over medium low heat for 10-15 minutes, or until onions are golden and caramelized. Add vinegar and honey or syrup to the pan. Turn heat off and toss with cooked green beans.
- While the onions are caramelizing, prepare green beans your favorite way (steam, roast, pan sauté, or even microwave) until crisp-tender. I steamed my green beans. I placed 1-2 inches of water into a large saucepan and placed a steamer basket over top. I added the green beans to the steamer basket, covered the pan with a lid, and brought the water to a boil over medium heat. I cooked the beans about 5 minutes, till they were bright green and crisp-tender.
- Toss cooked beans with the caramelized onion vinaigrette.
- Note: If you want there to be more vinaigrette, you can double the vinegar and honey amounts, and add a bit more olive oil. I found this was plenty of vinaigrette for us, bur do what works for you!