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Categories:Viewed: 38 - Published at: 2 years ago
Ingredients
- 1 teaspoon vegetable oil
- 1 large onion, sliced into thin rings
- 2 tablespoons balsamic vinegar
- 2 tablespoons minced oil-packed sun-dried tomatoes
- 1 pound haricot verts or small green beans, trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Method
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook 5 minutes, stirring frequently. Reduce heat to medium; cook 15 to 20 minutes or until deep golden brown, stirring frequently. Add balsamic vinegar, and cook 2 minutes. Remove from heat. Add tomatoes.
- Cook haricot verts in boiling water 2 minutes or until crisp-tender; drain. Set aside.
- Combine haricot verts, onion mixture, salt, and pepper in a large bowl. Serve immediately.
