Skillet Green Beans with Caramelized Onions and Mushrooms

Sweet caramelized onions and crunchy toasted almonds add a delicious depth of flavor to this savory green bean skillet. Button mushrooms bring a meaty texture to every bite, while fresh thyme adds an herbal component that ties everything together. Incorporate this dish into your next Thanksgiving feast or enjoy alongside a vegetable pot pie for the ultimate comfort meal. 

Tip: Get a jump on your meal prep by making the onions in Step 1 and then storing them in the refrigerator for up to three days.

By Nancy Macklin, RDN,


  • 6 cups thinly sliced sweet onions
  • ½ cup low-sodium vegetable broth
  • 2 teaspoons pure maple syrup
  • 8 oz. fresh button mushrooms, halved or quartered
  • 1 lb. green beans, trimmed
  • ½ teaspoon chopped fresh thyme
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons sliced almonds, toasted


  • In a large nonstick skillet cook onions, covered, over low 10 to 15 minutes or until tender, stirring occasionally and adding enough of the broth, 1 to 2 tablespoons at time, as needed to prevent sticking. Cook, uncovered, over medium-high 3 to 5 minutes or until very tender and golden, stirring constantly and adding maple syrup the last 1 minute of cooking. Remove from heat; cover to keep warm.
  • In a large skillet cook mushrooms over medium 3 to 4 minutes, stirring occasionally and adding enough of the broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in green beans, thyme, and the remaining broth. Bring to boiling; reduce heat. Simmer, covered, 6 to 8 minutes or until beans are crisp-tender. Stir in onions. Season with salt and pepper. Sprinkle with almonds.

Comments (16)

(5 from 12 votes)

Recipe Rating

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Onions never got carmelized in the time stated. Beans were very crisp, too. Otherwise very good!


Recipe needs a time and temp adjustment. Onions didn't carmelize in time and temp stated. Actually ate them translucent. Think the beans could take more time as well. Otherwise delicious.


Six cups of sliced onions is 3 medium onions, and is a LOT. I used yellow onions as I didn’t have sweet onions. If I make this again I will try with sweet onions, and use less - like 4 cups sliced.


Not a fan of thyme (or rosemary, or sage for that matter). Is there another herb that can be substituted?


I’m assuming the 6 cups of onions was a practical joke. I thinly sliced one Vidalia onion.


I have to say this was really good considering I didn't have all the onions it called for(if thats correct) and added the flour and almond milk like someone commented on to make it creamy. I wanted something extra to take to thanksgiving potluck tomorrow at church that didn't have all the butter and cheesy stuff since I started wfpb about a month ago. ( work in progress). I will definitely make this again.


How many onions should I get to makes 6 cups?


I made this recipe to go with our Christmas dinner tonight. It was a smash hit. Thx for the inspiration and keep the healthy recipes coming. Best in the New Year.

Bill Nyunt

Three medium onions


Are six cups sliced onions correct? With only one pound beans and eight ounces mushrooms?

Janet W

Very good and easy

Marie Camuccio

I doubled the recipe and put 8 cups ( should have been 12 for doubling it!)of onions in…. Way too many!! I’m think the 6 cups for 1 lb beans is a typo?

J Carlson

Wonderful! I had time so made my onions in a crock pot.

Leigh Krauss

This green bean dish is delicious. I cooked the onions and mushrooms early in the day and then reheated, adding the rest of the ingredients and finished it just before we sat down to eat. I'll make it again!


I made this for Thanksgiving too and it was wonderful. Only changes I made were because my fiancé is enamored by the old school Campbell's Cream of Mushroom soup green bean casserole. So, to mimic the texture of that, I added just a tablespoon of whole wheat flour to the broth and a tablespoon or so of oat milk and the effect was pretty perfect! He was sold :)

D. Lee

We made these for Thanksgiving and they were amazing!

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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