| 9 | 75 | 112 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 50 min | 25 min | 5 |
| 6 cup slices | Sweet onion |
| 1/2 cup | Vegetable stock/broth, low sodium |
| 2 tsp | Maple syrup, pure |
| 227 gm | Button mushrooms (halved or quartered) |
| 454 gm | Green/yellow string beans, raw (trimmed) |
| 1/2 tsp | Thyme, fresh (chopped fresh or use dried) |
| 1 pinch | Sea salt, fine (to taste) |
| 1 dash | Black pepper (to taste) |
| 2 tbsp | Sliced almonds (toasted) |
Place onions in a large nonstick skillet with 1 tablespoon of bone broth. Cook over low heat, covered for 10 to 15 minutes or until tender. Add 1 to 2 tablespoons of bone broth at a time to onions, as needed, to prevent sticking. Cook until very tender and golden, stirring occasionally. In the last minute of cooking, add maple syrup. Remove from heat; cover to keep warm.
In another large skillet, cook mushrooms over medium heat and add enough bone broth (1 to 2 tablespoons at a time) to prevent sticking.
Stir in green beans, thyme, and the remaining broth. Bring to boiling; reduce heat. Simmer, covered for 6 to 8 minutes or until beans are crisp and tender. Stir in onions. Season with salt and pepper. Remove from heat and stir in toasted almond slices.
Enjoy!
| Vegetables | 4.2 |
