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Fresh Green Beans With Caramelized Onions and Bacon

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  • 1 1/2 pounds fresh green beans, trimmed (and cut down to smaller size [23 inches long] if desired)
  • 23 slices of bacon
  • 1/2 stick butter
  • 1 large yellow (Spanish) onion, chopped
  • 1 cup chicken stock
  • Salt and pepper
  • Parmesan and Asiago blend cheese, shaved (I found a prepackaged version of this at my supermarket)
  • Olive oil


  1. Heat large nonstick skillet over medium-high heat. Add a tiny bit of olive oil to pan (about 1 teaspoon). Tip skillet side-to-side so oil coats bottom of pan. Add bacon and cook until crisp, turning occasionally. Remove bacon and set aside. Remove skillet from heat completely and let it cool for a few minutes, leaving bacon grease in bottom of pan.
  2. Using same skillet, with bacon grease still in it, preheat skillet over medium-low heat. Melt butter in skillet. Stir in onion and cook slowly (about 25-30 minutes), stirring occasionally, until caramelized. Reduce heat even further if you notice the onions are browning to quickly at the edges.
  3. Meanwhile, while onions are cooking, using a large pot, bring 3 inches of water and about 1/2 teaspoon of salt to a boil. Add beans and partially boil until beans are bright green but still have a bit of crunch to them (approximately 3-5 minutes). Drain beans and run cool water over them to stop them from cooking. Set aside.
  4. Dice the cooked bacon and set aside.
  5. Add the chicken stock, beans, and the diced bacon back to the skillet. Season with salt and pepper to taste. Toss everything together.
  6. Sprinkle the shaved Asiago and Parmesan cheese over the top and serve hot.


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