Green Beans with Caramelized Red Onions
From Good Housekeeping Magazine November 2006

Salt and ground black pepper
3 pounds green beans, trimmed
1 1/2 pounds red onions (about 3 medium), each cut in half, then sliced
3 tablespoons margarine or butter
1 tablespoon fresh thyme leaves, chopped

Directions

1. Fill large bowl with ice water to cool beans quickly after cooking; set aside. Heat 6- to 8-quart saucepot of salted water to boiling over high heat. Add beans in 2 batches and cook each batch 4 minutes or until beans are tender-crisp, making sure water returns to boiling before adding each batch of beans. With slotted spoon or sieve, transfer beans to bowl of ice water. Drain beans thoroughly.

2. In nonstick 12-inch skillet, combine onions, margarine, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook over medium-high heat 15 minutes or until onions start to brown, stirring occasionally. Reduce heat to medium-low and cook 5 to 7 minutes longer or until onions turn dark brown, stirring frequently.

3. Stir beans into onion mixture; heat through, stirring frequently.

Do ahead: Up to 2 days in advance, blanch, cool, and drain beans. Cook onion mixture and cool. Refrigerate each component separately in sealed plastic bags. To reheat, toss beans and onion mixture into 4-quart microwave-safe glass bowl. Microwave on high about 8 minutes, stirring halfway through heating.