Green Beans with Charred Onions

By LeeBoruchow

Ingredients

• Kosher salt
• 1 pound young green beans or haricots verts
• 2 medium sweet onions, such as Vidalia or Walla Walla
• 1 1/2 tbsp balsamic vinegar
• 1 1/2 tbsp orange juice
• 2 tbsp extra virgin olive oil
• Flaky sea salt

Details

Servings 4

Preparation

Step 1

Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons kosher salt. Add the beans and blanch until crisp-tender, 3 to 5 minutes. Drain the colander and cool under cold running water; drain well.

Halve the onions lengthwise and trim off the ends, Cut lengthwise into ½-inch-wide slices.

Heat a dry 12-inch sauté pan over medium-high heat until very hot. Add the onions and sauté until charred in spots but still crunchy, 4 to 6 minutes. During the last minute or so, add the beans, stirring and tossing to warm them through. Transfer the beans and onions to a large bowl.

Whisk the balsamic vinegar, orange juice, and oil together in a small bowl. Pour over the beans and onions, tossing to coat. Let stand for at least 10 minutes, or up to 1 hour, before serving.

Sprinkle the beans with sea salt and serve.