Green Beans with Caramelized Shallots

Delicious vegetable side-dish recipe:  Green Beans with Caramelized Shallots

Yield: 8 servings

Prep Time: 30 min

Cook Time: 30 min

Green Beans with Caramelized Shallots

This is definitely a "WOW" green bean recipe. Super easy to do and just delicious!


2 pounds green beans, trimmed
1 pound medium shallots
2 Tablespoons butter
2 Tablespoons olive oil
1/2 teaspoon fresh thyme, chopped
salt & pepper, to taste


1. Cook green beans in boiling, salted water until tender, about 6 minutes. Drain and plunge into a bowl of ice water to cool. Drain again.

2. Cut off and discard ends from the shallots. Cut shallots lengthwise in half and remove peel.

3. Melt butter with oil in a large skillet over medium-high heat. Add shallots and sauté for 1 minute. Reduce heat to medium-low; sauté until shallots are browned and tender, about 20 minutes. Sprinkle with thyme, salt and pepper.

4. Add cooked green beans to the shallots and stir over medium-high heat until heated through. Season to taste with additional salt and pepper. Serve warm.


*Time saver: prepare the green beans ahead of time in step 1. Wrap in paper towels and seal in a large zip bag. Keep in the refrigerator for up to 1 day).

SOURCEe: (Adapted from Bon Appetit)

7 Responses to “Green Beans with Caramelized Shallots”

  1. postedNov 4, 2010 11:12 AM
    Christine Steendahl

    These look delicious! What an easy and eye pleasing way to serve green beans on Thanksgiving!

  2. postedJul 12, 2012 5:38 PM

    When you specify shallots, do you mean the bulb or fresh green shallots (known as spring onions in NZ)?

    • postedJul 14, 2012 4:11 AM

      bulb- with a brown skin

  3. postedOct 23, 2012 10:41 AM

    The recipe says to cut the shallots in half, but the picture shows them diced. I presume the recipe doesn’t also need them cut further?

    Also, would you know if dried thyme can be substituted if fresh isn’t available?

    Thank you very much!

    • postedOct 23, 2012 7:36 PM

      Oh, I see that! You can certainly chop the shallots as I did if you’d like. I prefer to have them sprinkled throughout the dish. Dried thyme- sure. Just use a lesser amount.

  4. postedNov 16, 2015 7:57 PM

    How do you reheat without getting overcooked or mushy?

    • postedNov 17, 2015 5:56 AM

      Make sure when you make them, you just cook them to al dente (pretty firm). When you reheat, just re-heat briefly over the stove or microwave. They should be fine!

Leave a Comment