Name: Skillet Green Beans and Pearl Onions
Total time: 35 min
Ingredients: 1 tablespoon unsalted butter; 2 cups frozen pearl onions (see note); 1 1/2 pounds green beans , stem ends trimmed; 2 tablespoons water; Salt and pepper; 1 teaspoon brown sugar; 1 teaspoon minced fresh thyme

Why This Recipe Works

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.

Before You Begin

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.

Instructions

STEAM VEGETABLES Melt butter in large skillet over medium-low heat. Add onions and cook, covered, until softened, 8 to 10 minutes. Stir in beans, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, until vegetables are nearly tender, 8 to 10 minutes.

BROWN VEGETABLES Remove lid, add brown sugar and thyme, and increase heat to medium-high. Cook, stirring occasionally, until vegetables are lightly browned and tender, 6 to 8 minutes. Season with salt and pepper. Serve.