Skillet Green Beans with Caramelized Onions and Mushrooms

Plant-based | Thanksgiving-ready | Side or light dinner

Sweet caramelized onions and crunchy toasted almonds add delicious depth to this savory green bean skillet. Button mushrooms bring a meaty texture, while fresh thyme adds an herbal component that ties everything together. Perfect for Thanksgiving or alongside a main dish.

Ingredients

Ingredient	Amount	Notes
Sweet onions	6 cups	Thinly sliced (about 3 medium)
Low-sodium vegetable broth	½ cup	Divided
Pure maple syrup	2 tsp
Button mushrooms	8 oz	Halved or quartered
Green beans	1 lb	Trimmed
Fresh thyme	½ tsp	Chopped
Sea salt and pepper	To taste
Sliced almonds	2 tbsp	Toasted

Method

Caramelize onions: In large nonstick skillet, cook onions covered over low heat 10-15 minutes until tender, stirring occasionally and adding broth 1-2 tablespoons at a time as needed. Cook uncovered over medium-high 3-5 minutes until very tender and golden, stirring constantly. Add maple syrup the last 1 minute. Remove from heat; cover to keep warm.
Cook mushrooms and beans: In large skillet, cook mushrooms over medium 3-4 minutes, stirring occasionally and adding broth as needed. Stir in green beans, thyme, and remaining broth. Bring to boiling; reduce heat. Simmer covered 6-8 minutes until beans are crisp-tender.
Combine: Stir in caramelized onions. Season with salt and pepper. Sprinkle with toasted almonds.

Tips

Make ahead: Caramelize onions up to 3 days ahead and refrigerate

Onion amount: Yes, 6 cups is correct—the onions cook down significantly

Add protein: Serve over quinoa or with white beans for a complete meal

Storage

Refrigerate: Up to 3 days
Reheat: Gently in skillet with splash of water

Nutrition (per serving, 4 servings)

Calories: ~155
Protein: 6.5g
Carbs: 31g
Fiber: 6g
Fat: 2.4g

Adapted from: Nancy Macklin / Forks Over Knives

Prep: 30 min | Cook: 50 min | Serves: 4