Ingredients: |
Ingredients: 1 lg. sweet onion (white, yellow, or red) cut into 1" wedges, or 4 cups cipollini onions, halved
1/4 cup olive oil
3 T. packed brown sugar
6 oz. baby portabello or button mushrooms, halved
2 T. olive oil
1 T. soy sauce
2 tsp. balsamic vinegar
6 oz. goat cheese (chevre), softened, or cream cheese, softened
2-3 T. milk
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Directions: |
Directions:In a large skillet, cook onions, covered, in hot oil over medium-low heat for 13-15 minutes, or until onions are tender. Uncover, add brown sugar. Cook and stir over medium-high heat or until onions are golden and carmelized. Cool slightly, transfer to storage container. Cover and chill up to 24 hours.
In a Dutch oven, cook green beans, covered, in a small amount of boiling water for 4 minutes. Drain. In a 3-qt. dish, combine green beans and mushrooms. Cool slightly, cover and chill up to 24 hours.
Let onions and bean mixture set at room temperature for 30 minutes. Combine olive oil, soy sauce, and balsamic vinegar. Pour over vegetgables, tossing to coat. Preheat oven to 400 degrees. Roast beans, uncovered, for 30 minutes, stirring once until crisp tender. Meanwhile, in a medium mixing bowl beat together cheese and milk with an electric mixer on medium speed.
Spoon cheese mixture in lengthwise mounds along center of baking dish. Top with caramelized onions. Return to oven, heat 5-8 minutes or until cheese and onions are heated through.
To serve right away: Chilling step may be omitted. Roast beans only 15-20 minutes until crisp tender; add cheese and onions as in step above. |
This recipe for Green Bean Bake Revisited is from