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Green Beans with Caramelized Onions, Crème Fraîche, and Za’atar

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Green Beans with Caramelized Onions, Crème Fraîche, and Za’atar
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Servings
8 people
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 2 large (around 1.5 pounds) sweet onions peeled and thinly sliced
  • Coarse salt and pepper
  • 2 pounds green beans trimmed
  • 1 cup vegetable oil
  • 3 large shallots peeled and sliced lengthwise about 1/8-inch thick
  • 3/4 cup creme fraiche
  • 2 tablespoon heapingza’atar plus more for garnish
  • lemon juice for drizzling
  • extra virgin olive oil for drizzling
  • Coarse salt and pepper for serving
Servings
8 people
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 2 large (around 1.5 pounds) sweet onions peeled and thinly sliced
  • Coarse salt and pepper
  • 2 pounds green beans trimmed
  • 1 cup vegetable oil
  • 3 large shallots peeled and sliced lengthwise about 1/8-inch thick
  • 3/4 cup creme fraiche
  • 2 tablespoon heapingza’atar plus more for garnish
  • lemon juice for drizzling
  • extra virgin olive oil for drizzling
  • Coarse salt and pepper for serving
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. First, begin by caramelizing the onions. This is probably the most time-intensive part of the recipe, so I recommend that you make the onions beforehand — they’ll keep for a week or more in the fridge in a tupperware container. Start by heating 1 tablespoon extra-virgin olive oil in a 10- or 12-inch cast iron skillet over medium-high until the oil is very, very hot but not smoking. Add 2 large thinly sliced sweet onions and season to taste with coarse salt and pepper. The onions will be piled up high, probably to the rim, but let them cook undisturbed for 2 to 3 minutes.
  2. Carefully toss the onions, and while doing so, season them with more salt. Now you’ve got 50 or so minutes of onion cookery ahead of you. For the first 15 minutes, you want the onions at the bottom of the pan to be slowly but steadily taking on color. Do NOT press down on the onions with a spatula to try and speed up this process — be patient! Just keep turning the whole pile of onions over on itself every 3 to 4 minutes.
  3. After the mass of onions in the pan has significantly reduced in volume, turn the heat to medium-low and stir. Turn the onions every 10 minutes or so to make sure that they don’t start to stick or burn at any point. Slow and steady wins the race — you want the onions to soften and sweeten, but not to dry out. This should take around 50 minutes. The onions will be ready when they are sweet, with a deep roasted flavor that’s almost mushy, but not quite.
  4. Meanwhile, in a large pot of boiling salted water, cook green beans for about 6 minutes, or until crisp-tender and bright green. Drain immediately using a colander, and set aside.
  5. Next, it’s time to crisp up the shallots. Place 1 cup vegetable oil in a small saucepan. Add 3 large, thinly sliced shallots and place pot over medium heat. Cook gently, stirring occasionally, for about 15 minutes or until the shallots become golden brown. Don’t be afraid to turn down the heat if they seem to be coloring too quickly!
  6. Place a fine-meshed sieve over a bowl. Transfer shallots to the sieve and drain well, saving the oil for another purpose. Blot the shallots on paper towels — they will become crisp as they cook. Sprinkle lightly with salt.
  7. In a medium bowl, gently whisk together 3/4 cup (6 ounces) crème fraîche and 2 tablespoons za’atar until the crème fraîche gets studded with herbs.
  8. Transfer to a serving plate, spreading evenly across the plate’s surface. Top with the green beans, caramelized onions, and crispy shallots. Drizzle with lemon juice and olive oil; garnish with salt, pepper, and additional za’atar to taste. Enjoy!

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