Go Back
Print Recipe

Green Beans with Caramelized Shallots

The red wine sauce makes this dish the perfect side for a steak dinner.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Keyword: French, gluten-free
Servings: 4

Ingredients

For the sauce

  • 1 tablespoon butter
  • 1 shallot, both bulbs, thinly sliced
  • 3 sprigs of thyme, in tact
  • 1 clove garlic, minced
  • ½ cup dry red wine
  • 1 cup beef stock
  • 1 teaspoon cornstarch dissolved in ¼ cup cold water

For the beans

  • 1 tablespoon butter, divided
  • 1 pound green beans, washed, trimmed, and cut in half or thirds
  • 1 shallot, both bulbs, thinly sliced

Instructions

  • For sauce, heat 1 tablespoon butter over medium heat in small saucepan. Add shallots and cook until translucent, 4-5 minutes.
  • Add garlic and thyme and cook until fragrant, about 1 minute.
  • Pour in red wine and bring to boil. Reduce to low and simmer for 5 minutes.
  • Add beef stock and bring to boil. Reduce to low and simmer for 15 minutes, or until sauce reaches desired consistency. Remove thyme sprigs.
  • Meanwhile, heat ½ tablespoon of butter in a large sauté pan over medium heat. Add beans and cook, stirring occasionally, until just tender, about 10 minutes. Remove beans from pan and set aside.
  • Heat remaining ½ tablespoon butter over low heat in same sauté pan and add remaining shallots. Cook over low, stirring regularly and adding more butter if needed, until shallots turn a nice caramel color, about 20 minutes. Caramelization takes time!
  • Set shallots aside and return beans to pan. Sauté over medium-low, just long enough to heat the beans and make them plump up, about 3 minutes. Place beans in a serving dish and top with wine sauce and shallots.

Notes

If you want the sauce to thicken faster, add 1 teaspoon cornstarch dissolved in ¼ cup cold water after with the stock.
Sauce will thicken after it cools. You can strain your sauce through a mesh sieve or purée your sauce if you’re looking for a finer texture.
If using unsalted butter, add a small dash of salt to the beans and shallots when cooking.
If shallots start to burn or brown too quickly, add a little more butter.