A delightful twist on a classic side dish, combining the freshness of green beans with the savory crunch of pancetta and the sweetness of caramelized onions.
Trim the green beans and cut them into halves.
Trimming the ends of the beans ensures a uniform texture and appearance.
Blanch the green beans in boiling water for 4 minutes, then transfer them to an ice bath to stop the cooking process.
Blanching helps retain the vibrant green color and crisp texture of the beans.
In a large skillet, cook the pancetta over medium heat until crispy, then remove and set aside.
Cooking the pancetta slowly allows the fat to render properly, enhancing the flavor.
In the same skillet, add the onions and cook until they begin to caramelize, about 5 minutes.
Stir occasionally to prevent burning and ensure even caramelization.
Add the sugar and thyme to the onions, stirring to combine, and cook for an additional 3 minutes.
The sugar helps to enhance the natural sweetness of the onions.
Return the green beans to the skillet and cook for 2 minutes, stirring to combine with the onions.
Ensure the beans are evenly coated with the onion mixture for a balanced flavor.
Drizzle the balsamic vinegar over the mixture, season with salt and pepper to taste, and toss to coat.
Adding the vinegar at the end preserves its tangy flavor.
Sprinkle the crispy pancetta over the top just before serving.
Serve immediately to enjoy the crispiness of the pancetta.
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