Ingredients Jump to Instructions ↓

  1. 1 pound green beans

  2. 1 medium red bell pepper -- cut into juliennes canola oil

  3. 1/2 pound cippolini onions

  4. 2 teaspoons sugar

  5. 1 teaspoon dried oregano salt and pepper -- to taste

  6. 2 tablespoons balsmic vinegar

Instructions Jump to Ingredients ↑

  1. In a large pot of boiling, well salted water, blanch the onions for about a minute. Remvove the onions to an ice bath. Now blanch the green beans in the same water for about 5 minutes. Remove the beans to the ice bath. This will set the nice green color and stop the cooking.

  2. Peel the cooled onions. Then in a saute pan, place 1 tablespoon of oil and heat until the oil starts to shimmer and just starts to smoke. Place the onions in the saute pan. Season with salt and pepper. Reduce the heat to medium high and cook the onions until they start to brown. Add the sugar to help with this carmelization. Once the onions are nicely carmelized, remove them from the pan.

  3. Add the green beans and red peppers to the pan and saute for about 4 - 5 minutes. Add the onions back in and drizzle a the balsamic vinegar over the veggies. Season with salt and pepper and serve. Chef Michael Reining is the host and producer of The Radio Kitchen . Chef Mike also caters and offers his Personal Chef services, "Chef Mike Presents!" in the greater San Francisco bay area. Email him at


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