I’m always looking for a way to jazz up my green beans, and this dish delivers. Adding a smidge of white miso paste to a caramelized onion bechamel really amps up the flavor. You can present this dish in a few different ways: stir the green beans into the sauce, top with onions and serve immediately; plate the green beans, spoon the sauce over top, and sprinkle with the crispy onions; or, do this dish ahead. Place the cooked green beans and sauce together in a baking dish, stirring to combine, then cover and refrigerate. To reheat, bake it, covered in a hot oven until warm throughout, then top with the crispy onions.
Miso Gravy Green Beans with Caramelized & Crispy Onions
I’m always looking for a way to jazz up my green beans, and this dish delivers. Adding a smidge of white miso paste to a caramelized onion bechamel really amps up the flavor. You can present this dish in a few different ways: stir the green beans into the sauce, top with onions and serve immediately; plate the green beans, spoon the sauce over top, and sprinkle with the crispy onions; or, do this dish ahead. Place the cooked green beans and sauce together in a baking dish, stirring to combine, then cover and refrigerate. To reheat, bake it, covered in a hot oven until warm throughout, then top with the crispy onions.
Ingredients
- 1 ½ pounds green beans, trimmed
- 1 small sweet onion, chopped
- 4 tablespoons butter
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 ½ tablespoons white miso paste
- 1 ½ teaspoons kosher salt
- freshly cracked black pepper
- store-bought crispy onions or shallots
Instructions
- Bring a medium pot of water to a boil and lightly salt the water. Add the green beans and cook for 3-4 minutes, until tender. Drain, rinse under cold water or plunge in an ice bath, and set aside.
- Melt the butter in a medium saucepan. Add the onions and ½ teaspoon of the salt and cook over medium heat until they soften, about 5 minutes. Partially cover the pan, turn the heat down and continue to cook, stirring occasionally, until the onions are very soft. Adjust the heat if needed so that they do not brown. The whole process should take about 25 minutes.
- Turn the heat down to low, and add the garlic, cooking for one minute. Add the flour and cook the mixture, stirring, for 2-3 minutes. Slowly pour in the chicken broth and milk while whisking. Continue to stir, switching to a wooden spoon or spatula, and increase the heat to medium. Bring the mixture to a low simmer, stirring the whole time, and then allow it to cook until thickened. This should take about 10-12 minutes total. Turn off the heat and stir in the miso paste. Taste for seasoning, and add more salt if needed, and add plenty of freshly cracked black pepper.
- At this point, you could serve the dish right away, placing the green beans on a serving plate and spooning the sauce over top, or allow it to cool and rewarm it later. If you are making it ahead, transfer the beans and sauce to a baking dish and cover it with foil. Refrigerate for up to 8 hours. When you are ready to serve, warm the covered dish in a 350 F oven for 15 minutes.
- Top the green beans with a few handfuls of crispy onions before serving.
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