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Roasted Green Beans with Caramelized Onions

Roasted green beans with caramelized onions combine tender-crisp, browned green beans with deeply golden onions cooked slowly in a skillet. This savory side dish finishes with a quick toss of the two components before serving.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

For the caramelized onions
  • 2 tbsp butter unsalted
  • 2 yellow onions large, thinly sliced
  • 2 tbsp water
For the green beans
  • 1.5 lb green beans fresh, trimmed
  • 1 tbsp olive oil
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 12-inch skillet

Method
 

  1. Preheat the oven to 425°F.
  2. Set out an 18x13-inch rimmed baking sheet.
Caramelize the onions
  1. Melt the butter in a 12-inch skillet over medium-low heat.
  2. Add the onions.
  3. Cook the onions, stirring occasionally, for 35 to 45 minutes, until very soft and deeply golden; lower the heat if they begin to brown too quickly.
  4. Add the water and scrape up any browned bits from the skillet, stirring until the water evaporates.
Roast the green beans
  1. Toss the green beans with the olive oil, kosher salt, and black pepper.
  2. Spread the green beans in a single layer on the baking sheet.
  3. Roast for 15 to 20 minutes, tossing once halfway through, until tender-crisp and browned in spots.
  4. Transfer the green beans to a serving dish.
  5. Add the caramelized onions and toss to combine.

Notes

For the deepest flavor, cook the onions until very soft and deeply golden, lowering the heat if they brown too quickly. Refrigerate leftovers for up to 4 days; freezing is not recommended because the green beans may soften. For a dairy-free version, replace the butter with olive oil.