Skillet Green Beans and Pearl Onions
From Cook's Country
We used frozen pearl onions for our Skillet Green Beans and Pearl Onions instead of fresh to avoid the painstaking task of peeling them individually. Starting the onions several minutes before the beans released a lot of flavorful liquid, which we used to steam the beans. Brown sugar and thyme helped round out the flavors.
Buy plain frozen pearl onions, not those that come frozen in a sauce. Also, keep the onions frozen until you're ready to cook--the moisture they release during cooking replaces some of the water typically used for skillet steaming. Both light and dark brown sugar work in this recipe. This recipe tastes great as is, but a squeeze of lemon just before serving is a nice touch.
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