These green beans are a twist on our family’s favorite Oriental-style green beans.  If you like a LOT of caramelized onions, try the Food Network’s version.

• 1-1/2 lbs. fresh green beans
• 8 cups water
• 1/4 cup sliced almonds
• 1 large yellow onion, sliced into thin rings
• 1 clove garlic
• 1 Tablespoon butter
• 2 Tablespoons olive oil
• 1 Tablespoon thyme (fresh or dried, or Garden Gourmet Poultry seasoning paste)
• 1/2 to 1 teaspoon salt
• 1/4 teaspoon pepper

In a large soup pot, bring the water to a boil over high heat (may take 10 minutes to get to the boiling stage).  While the water is coming to a boil, snap the beans and discard any discolored pieces.  You can leave the beans in long pieces or snap to smaller pieces.  You can leave the point ends on, but remove the stem/blossom end.  Rinse the fresh snapped beans and add to boiling water.  Cook for 5 minutes and remove from heat.  Pour water and beans into colander in the kitchen sink to get all the hot water away from the blanched beans.  Leave beans in colander to cool while you cook the onions and almonds.

Melt the butter in a large skillet and toast the almond slices by stirring constantly over medium high heat (7-8 on a scale of 0-10) for 5 minutes.  Remove almonds and set aside.  Add olive oil to the skillet and fry the onion on medium heat (5-6 on a scale of 0-10) for 10 minutes.  If the onion rings are not thoroughly browned cook an addition 5 minutes.  If they are still not brown all the way through, cook 5 more minutes.  Be careful not to try and rush the onion frying by cooking on high because high heat produces some uncooked onions and some burned onions.

When the onions are browned, add in the seasonings and continue cooking for 5 more minutes on medium heat.  Turn the blanched green beans into the skillet, increase heat to high and stir fry for 5 minutes.  Sprinkle almonds over the beans and onions and serve immediately.

Makes 6 servings, 1 cup per serving