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Green Beans with Sour Cream Onion Sauce


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Rate this recipe 4/5 (1 Votes)


  • 1 C thinly sliced onions
  • 1 1/4 C fat-skimmed chicken broth
  • 1/4 C dry or cream sherry
  • 1 1/2 tsp. cornstarch
  • 1 C sour cream
  • 1/2 tsp. dried thyme
  • 2 pounds green beans, stem ends trimmed, rinsed
  • salt


Servings 6


Step 1

How to make it

In a 10-to12-inch frying pan over high heat, frequently stir onions, 1 C broth and sherry until liquid is evaporated and onions begin to brown, 15 to 20 minutes.
In a bowl, mix cornstarch with remaining 1/4 C broth. Add sour cream and thyme; mix well. Add to onion mixture and scrape browned bits free from bottom of pan; stir until sauce boils. Keep warm.
Meanwhile, in a 5-to6-quart pan over high heat, bring 2 quarts water to a boil. Add beans and cook until tender crisp to bite, 5 to 10 minutes. Drain.
Put beans in a bowl and pour onion sauce over them.
Add salt to taste.


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