Dragon’s Tongue Beans with Caramelized Onions
1 lb Dragon's Tongue beans, stem ends popped off
2 T butter
2 medium or 1 large onion, sliced as thinly as possible
1 C chicken or vegetable stock (or water)
1 1/2 T sugar
1 T red wine vinegar
salt and pepper to taste
1Cook beans in boiling salted water until tender, approx. 5 minutes. Drain and immerse in ice water to stop the cooking (this will ensure your beans stay crisp and delightful).
2 Melt butter in skillet over medium flame. Stir in onions and cook them slowly until very wilted and deepened in color, 15 or so minutes.
3 Deglaze pan with stock or water and boil for 5 minutes to reduce and concentrate flavors. Stir in sugar and vinegar. Add beans to the onions and heat through (just a minute or two). Season with salt and pepper, to taste.