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.
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)