How to make it

  • In a 10-to12-inch frying pan over high heat, frequently stir onions, 1 C broth and sherry until liquid is evaporated and onions begin to brown, 15 to 20 minutes.
  • In a bowl, mix cornstarch with remaining 1/4 C 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.
  • Meanwhile, in a 5-to6-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.
  • Put beans in a bowl and pour onion sauce over them.
  • Add salt to taste.

Reviews & Comments 2

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  • lanijoy 10 years ago
    Thank you! I had some at Thanksgiving that was great. I don't know how to contact the woman who made it, so you just saved me a whole lot of trouble trying to track this down.
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  • dguglietti 10 years ago
    This looks yummy! I'm going to try it for Easter dinner!
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