Nov 2014: Probably should rename this to feature the onions first. They really are the star of this dish. A bit of a lenghty cook for beans, but the onions and mushrooms make this a winner for a special meal. We used it first for Thanksgiving.<\/p>\n
Melt 3 tablespoons butter (or heat olive oil) in a large non-stick or cast iron skillet over medium heat. Add Cipollini onions, season well with salt and pepper, reduce heat to low, and cook, turning occasionally, until onions are a deep, caramel brown, about 45 minutes total.<\/p>\n
Meanwhile, bring a large pot of salted water to a boil. Add beans and cook until tender-crisp, about 3 minutes. Drain and run under cool running water until at cold. Set aside.<\/p>\n
Heat oil in a large saucepan over high heat until lightly smoking. Add mushrooms and cook, stirring occasionally, until they’ve released all their liquid and are browned, about 10 minutes total, reducing heat if oil starts to smoke excessively. Season to taste with salt and pepper. Add shallots, garlic, thyme, and remaining tablespoon butter (or olive oil) and cook, stirring, until fragrant, about 30 seconds. Add soy sauce and toss to combine. *<\/p>\n
Add green beans, onions, and lemon juice to mushrooms and toss to reheat and combine. Serve immediately.<\/p>\n
* Can be made ahead through this step, refrigerate until ready to serve. To serve, combine beans, mushrooms, and onions in a large skillet and cook over medium-high heat, stirring, until hot.<\/p>\n","protected":false},"excerpt":{"rendered":"
Yield: 6 to 8 servings J. Kenji L\u00f3pez-Alt \/ Serious Eats Nov 2014: Probably should rename this to feature the onions first. They really are the star of this dish. A bit of a lenghty cook for beans, but the onions and mushrooms make this a winner for a special meal. We used it first for Thanksgiving. 4TBS unsalted butter or extra-virgin olive oil, divided 1lb Cipollini onions, trimmed and peeled Kosher salt and freshly ground black pepper 2lb green…<\/p>\n