青豆与焦糖洋葱和龙蒿

这道菜在室温下很棒，这意味着烤箱里有更多的火鸡空间和感恩节.

资料来源：日常食品，2011年11月

50分钟

40分钟

总时间

预备

份量

配料

1汤匙加1茶匙特级初榨橄榄油
2个大的甜洋葱，如维达利亚（约1 1/4磅），切成薄片
粗盐和胡椒粉
2磅绿豆，修剪
4茶匙切碎的新鲜龙蒿叶

路线

1.

在一个大型不粘锅中，加热1汤匙油，中高。加入洋葱和盐和胡椒调味。煮，经常搅拌，直到软化，刚开始变褐，10分钟。减少热量到中等;煮，偶尔搅拌，直到洋葱深金黄色，非常柔软，30分钟。（在密闭容器中冷藏，最多1天。使用前调至室温。）
2.

同时，在一大锅沸腾的咸水中煮青豆，直至脆嫩鲜绿，约6分钟。用龙蒿和1茶匙油沥干并折腾;用盐和胡椒调味。将豆子转移到盘子和洋葱上面.

库克的笔记

煮洋葱直到它们呈金黄色或焦糖状，都会加深并增强它们的味道。它们在绿豆上很美味，但也有比萨饼，烤土豆，牛排和汉堡包。事实上，你可能想制作一个双批，因为它们是一种简单的方式来装扮任何一餐.

One Comment

Reed
27.04.2023 @ 05:07

This dish is great at room temperature, which means more turkey space and Thanksgiving in the oven. The recipe comes from Daily Food, November 2011. The total time is 50 minutes, with 40 minutes of preparation and 8 servings. The ingredients include 1 tablespoon plus 1 teaspoon of extra-virgin olive oil, 2 large sweet onions, such as Vidalia (about 1 1/4 pounds), thinly sliced, coarse salt and pepper, 2 pounds of green beans, trimmed, and 4 teaspoons of chopped fresh tarragon leaves. The cooking method involves heating 1 tablespoon of oil in a large non-stick pan over medium-high heat. Add onions and season with salt and pepper. Cook, stirring frequently, until softened, just starting to brown, for 10 minutes. Reduce heat to medium; cook, stirring occasionally, until onions are deep golden brown, very soft, for 30 minutes. (Refrigerate in an airtight container for up to 1 day. Bring to room temperature before using.) Meanwhile, cook green beans in a large pot of boiling salted water until crisp-tender and bright green, about 6 minutes. Drain and toss with tarragon and 1 teaspoon of oil; season with salt and pepper. Transfer beans to a platter and top with onions. Cooks Note: Cooking onions until they are golden brown or caramelized will deepen and enhance their flavor. They are delicious on green beans, but also on pizza, baked potatoes, steaks, and burgers. In fact, you may want to make a double batch because they are an easy way to dress up any meal.