Bright Green Beans with Bacon and Caramelized Onions

A quick blanch locks in the green beans' color and crisp bite, while lightly caramelized onions, measured bacon fat, and cider vinegar provide savory richness with balance.

43 min

4 servings

Bright green beans with lightly caramelized onions and crisp bacon on a warm shallow platter.

Ingredients

1 lb green beans, trimmed

4 oz thick-cut bacon

1 large yellow onion, thinly sliced

1 tbsp unsalted butter

1/2 tsp kosher salt, divided

1/4 tsp freshly ground black pepper

2 tbsp apple cider vinegar

2 tbsp water

1 tbsp chopped fresh parsley

Equipment

Large pot · Colander · Large skillet · Slotted spoon · Paper towels · Tongs

Keep the beans snappy

Do not simmer the beans in the vinegar glaze. The brief final toss is enough to warm and season them.

Serve hot

Transfer to a warm shallow platter so steam disperses and the bacon retains its crisp texture.

Set up the beans

01. Blanch the beans in salted boiling water for about 3 minutes, stopping when they turn vivid green but still offer a firm bite.

02. Drain and spread them on towels until cool and dry; surface moisture would dilute the skillet glaze and soften the beans.

Render with restraint

03. Cook the bacon over medium heat until crisp, then move it to towels so it stays crunchy for the finish.

04. Pour off all but 1 1/2 tbsp bacon fat, preserving enough smoky flavor for the onions without leaving the vegetables oily.

Sweeten and brighten

05. Cook the onion slowly with butter, salt, and pepper until tender and lightly amber; frequent stirring keeps it sweet rather than burnt.

06. Add cider vinegar and water, scraping up the browned bits as the liquid reduces to a glossy, tangy coating.

Finish while crisp

07. Toss the dry beans in the skillet only until hot and coated, which preserves their bright color and crisp-tender center.

08. Fold in bacon and parsley off heat, then serve at once before trapped steam can soften the bacon or beans.