GINNA PARSONS: Trial run yields tasty side dish

By Ginna Parsons/NEMS Daily Journal

Weekend before last, as has become customary in our house, we did a little run-up to Thanksgiving.
We always wait for the first turkeys to go on sale before we do this trial meal, and as soon as they did, we began planning a menu.
Charlie would, of course, cook the turkey because he does a much better job of it than I. And in the past couple of years he has mastered homemade yeast rolls, so he was in charge of that, too.
I was tasked with making the dressing and coming up with a new vegetable side dish. I got online and looked through some magazines before I decided on a dish from “The All-New Ultimate Southern Living Cookbook.”
This green bean dish was really easy to make. I cooked the green beans early and stuck them in the fridge. While the dressing cooked, I caramelized the onions and then tossed the green beans in at the end to warm them through.
The meal was rounded out by canned cranberry sauce (fresh cranberries weren’t in the stores yet, but they are now) and an apple pie from Mrs. Smith.
The green beans were really tasty and I had even planned to make them for the “real” turkey day on Nov. 22, but now daughter Mary has decided she wants me to make a creamed spinach dish that she often enjoys at the Tri Delta house at Ole Miss.
So, it’s back to the cookbooks …

Green Beans with Caramelized Onion
2 pounds fresh green beans
2 large sweet onions
3 tablespoons butter, divided
3 tablespoons light brown sugar
11⁄2 tablespoons balsamic vinegar
Trim beans and cook in boiling water 12 to 15 minutes or until tender. Drain and set aside.
Cut onions in slices and cut each slice in half. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat and add onions; cook 8 to 10 minutes without stirring. Continue cooking, stirring often, 15 to 20 minutes or until golden. Reduce heat to medium and stir in remaining 2 tablespoons butter and the brown sugar. Add green beans and cook 5 minutes or until thoroughly heated. Add vinegar and toss to coat.
Makes 8 servings.
Ginna Parsons is the Daily Journal’s food/home/garden editor.