MEATLESS MONDAY

Today's recipe would make a great side dish for Thanksgiving. I like the traditional green bean casserole but I think this is much more interesting without the thicker sauce. It comes from the current issue of CUISINE AT HOME.

FRENCH ONION GREEN BEANS
MELT:
2 tbsp. unsalted butter
2 c. frozen pearl onions, thawed
1 tbsp. minced fresh garlic
1 tbsp. Worcestershire sauce
1 onion soup packet (Lipton Onion Soup Mix-1oz.)
1/2 c. dry white wine
BLANCH:
1 1/2 lb. haricots verts or fresh green beans
Juice of 1/2 lemon
Black pepper to taste
Zest of 1 lemon
Melt butter in a large saute pan over medium heat. Add onions, cover, and cook, stirring occasionally, until caramelized, 15 minutes.
Meanwhile, blanch green beans in a pot of boiling salted water, 3 minutes; drain and immediately plunge into ice water until cool. Drain beans again.
Add garlic, Worcestershire sauce, and soup packet to onions; stir to coat.
Deglaze saute pan with wine, scraping up any brown bits. Add green beans; stir to coat with mixture and cook 3-5 minutes more. Stir in lemon juice, season green beans with pepper and garnish with zest.