Steam the green beans or cook them in salted water for approximately 5 minutes, ensuring they remain crisp. Drain the beans and rinse them with cold water to halt further cooking, then set aside.

Place the almonds in a skillet and toast them, stirring occasionally until they turn golden, about 3 to 5 minutes. Remove the almonds from the skillet and set aside.

In the same skillet, add the butter and olive oil, heating until the butter melts. Add the onions, season with salt and pepper, and cook while stirring until the onions caramelize, about 20 to 25 minutes. Add the thyme and cook for an additional 5 minutes. Incorporate the cooked, cooled green beans and almonds, stirring well to combine. Season with salt and pepper to taste.