Green Beans with Sour Cream Onion Sauce
- 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
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.