Step 1

Caramelize the onions: Heat a nonstick pan over medium-high heat and add 1 tbsp olive oil. Add onion. Stirring occasionally, set heat to medium-low and allow the onions to cook slowly about 20-25 minutes until browned but not burned. Once done, add the vegetable broth to deglaze the pan. Remove the caramelized onions from the pan and reserve.

Step 2

While onions are cooking, blanch the green beans in the boiling water - about 5 minutes. Remove the green beans from the boiling water and store in the refrigerator or an ice water bath to stop the cooking.

Step 3

Put it all together: Add 1 T olive oil to the warm skillet. Add the blanched green beans, onions and almonds back to the skillet. Add salt and pepper to taste. Serve warm.