|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.