Haricots Verts Lyonnaise

    50 min

    An elegant and delicious side dish for any occasion. Green beans are prepared Lyonnaise style with caramelised onions and simple herbs and spices. Don't skip the initial step of boiling the beans.

    51 people made this

    Serves: 4 

    • 3.75L water
    • 1 tablespoon sea salt
    • 680g fresh fine green beans, rinsed and trimmed
    • 3 tablespoons unsalted butter
    • 1 clove garlic, crushed
    • 1 large red onion, sliced in rings
    • 1 pinch dried thyme
    • 2 tablespoons red wine vinegar
    • sea salt to taste
    • ground black pepper to taste
    • freshly ground nutmeg to taste
    • 1 tablespoon finely minced fresh parsley

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a large pot bring salted water to the boil. Carefully drop, by handfuls, green beans into boiling water. Return water to the boil for 5 minutes. Immediately drain the beans and plunge them into ice water for 5 minutes. Drain and wrap in a clean cloth; set aside.
    2. In the same pot heat butter over medium heat. Lightly brown the garlic. Remove from heat and set aside for 20 minutes.
    3. Remove the garlic from the butter, and discard it. To the garlic flavoured butter add onions and thyme. Cover the pot and braise the onion over medium heat for 5 minutes, or until soft and transparent. Increase the heat to medium-high, uncover the pot and slightly caramelise the onion.
    4. Stir the green beans into the pot. After 1 to 2 minutes, de glaze the pot with red wine vinegar. Season to taste with sea salt, pepper and nutmeg. Sprinkle with parsley.

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    Reviews in English (39)


    Really excellent - preparation time can be cut by cooking the beans ahead of time, plunging them into ice water, draining and wrapping in a clean cloth and refrigerating the day before. Then continue with the recipe just before serving. By the way I am no relation to the Terri Pringle who submitted the recipe even though we have the same last name!  -  24 Mar 2001  (Review from Allrecipes US | Canada)


    Oh my, this recipe is my absolute favorite recipe for green beans EVER! While the green beans are boiling, I saute the garlic and red onions in butter, then add the thyme. I don't discard the garlic or let the garlic rest in the butter for 20 mins. Then I take the green beans right from the pot to the skillet and toss them in the garlic/butter/red onion/thyme, add the red wine vinegar and the salt, pepper, and nutmeg to taste, and serve. I didn't have fresh parsley on hand so I omitted it. Heavenly!!  -  05 Feb 2009  (Review from Allrecipes US | Canada)


    Keep to the cooking times exactly on this or you will risk soggy beans. I tread the line very closely, but they turned out very tasty!  -  24 Jun 2007  (Review from Allrecipes US | Canada)