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Green Beans with Caramelized Onion Vinaigrette

  • Author: One Lovely Life
  • Yield: 4 as a side 1x


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


  1. 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.
  2. 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.
  3. Toss cooked beans with the caramelized onion vinaigrette.
  4. 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!