Green Beans With Sour Cream Onion Sauce
|Thinly sliced onions||1 Cup (16 tbs)|
|Defatted chicken broth||1 1⁄4 Cup (20 tbs) (Fat Skimmed)|
|Dry sherry/Cream sherry||1⁄4 Cup (4 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Dried thyme||1⁄2 Teaspoon|
|Green beans||2 Pound, stem ends trimmed, rinsed|
1. In a 10- to 12-inch frying pan over high heat, frequently stir onions, 1 cup broth, and sherry until liquid is evaporated and onions begin to brown, 15 to 20 minutes.
2. In a bowl, mix cornstarch with remaining 1/4 cup broth. Add sour cream and thyme; mix well. Add to onion mixture and scrape browned bits free from bottom of pan; stir until sauce boils. Keep warm.
3. Meanwhile, in a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add beans and cook until tender-crisp to bite, 5 to 10 minutes. Drain.
4. Put beans in a bowl and pour onion sauce over them. Add salt to taste.