Green Beans with Caramelized Onions

Fill a large high sided skillet with water to about 1 inch below the rim. Place over high heat and bring to a boil. Add a big pinch of salt and the green beans. Cook for about 8 minutes until the beans are still crisp. Drain the beans and run them under cold water to stop them from cooking. Reserve the beans while you start the onions.

Dry the skillet and place over medium heat. Add the almonds and toast, stirring occasionally, until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve.

Return skillet to heat and add the butter and olive oil. Heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize to a honey golden color, 20 to 25 minutes. Add the thyme and cook for another 5 minutes.

Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper to taste.