Green Beans With Caramelized Shallots

Cook haricots verts in boiling salted water until tender, about 4 minutes (or 6 minutes if using green beans). Drain. Transfer to bowl of ice water to cool. Drain well.

(Can be made 1 day ahead. Wrap in several layers of paper towels. Seal in plastic bag and chill)

Cut off and discard ends from shallots. Cut shallots lengthwise in half, then remove peel with paring knife.

Melt butter with oil in heavy large skillet over medium-high heat. Add haricots verts and shallots and saute 1 minute. Reduce heat to medium-low; saute until shallots are browned and tender, about 20 minutes. Sprinkle with thyme. Season to taste with salt and pepper.