French Onion Green Beans

Green beans. I ate so many of them growing up that I swore them off for roughly a decade. Now that I'm an adult (in most ways), I have to put thought into eating vegetables and you can only eat so many green things cooked a handful of ways before you're just burned out and bankrupt of ideas. I had seen a recipe on Food Network's site where Tyler Florence had used caramelized onions in a green bean dish and I got inspired to write a recipe that transformed green beans into something even I would love. Hope you enjoy!

Ingredients:
12 oz bag of frozen green beans
1 large yellow onion, thinly sliced into strips
1 tbsp olive oil
1/2 tsp kosher salt
1 tbsp butter
a pinch of dried thyme
2 tbsp of Sherry*
1/2 cup hot water
1 tsp beef base**
salt and pepper to taste

Dissolve beef base into hot water and set aside.

In a large skillet, melt butter and oil together over medium low heat and add onion. Sprinkle 1/2 tsp salt and thyme over and toss together. Keep the heat at the same temperature and slowly cook the onions, stirring occasionally, until they are soft and golden brown (about 15 minutes; you don't want them to brown on the edges, it needs to be a low and steady softening/browning).



Once your onions look about like this, pour in the sherry and stir until it has reduced almost completely. Turn heat up to medium and pour in your beef stock. Add frozen green beans and toss/cook until most of the liquid is absorbed and the green beans are tender yet still a little crunchy. At this time, taste and season with salt and pepper accordingly. 
 
*If you don't keep sherry around, much like I don't, you can buy cooking sherry in the grocery store where you find all your different vinegar. 
**Beef base is usually in the grocery store where you find bouillon and comes in a short little jar. If for some reason you can't locate it, beef bouillon (1 cube) dissolved in water will suffice. You just don't want to use beef stock because it will provide too much liquid to the recipe.