Green Beans with Caramelized Onions

Green Beans with Caramelized Onions and Grated Parmesan Cheese recipeI will be the first to admit that I love picking fresh beans from my garden. It brings pure joy to me knowing that I can simply walk out into my backyard, pick what I need, and head back into the kitchen to make something wonderful for the family. Now, sure I wish I had a small farm where I could grow anything I could possibly think of, but let’s face it, I have a fairly small backyard where I can grow a few things. This year I have a variety of tomatoes, green beans, basil, chives, rosemary, mint, oregano, parsley, cilantro, serrano chilies, cucumbers, and a mixed medley of lettuce. That is plenty to make this man a happy camper and to get me through these Summer months.

I recently made some green beans with fresh mint that was a real treat, and they were so easy to make that I wanted to twist it up a bit, cooking them a bit of the same, however adding a couple of more ingredients into the mix. I quickly scanned my counter and noticed a great looking onion, and in the ‘fridge was some fresh parmesan reggiano that was recently purchased. What better flavors that sweet onions and salty parmesan cheese!

This recipe is not only super simple to make, but it yields some really killer flavors. Perfect for any night of the week.


  • Fresh green beans, washed and trimmed
  • 1 large yellow onion, thinly sliced
  • 3 tbsp of olive oil
  • 1 tbsp unsalted butter
  • salt
  • Parmesan cheese, coarsely grated

Begin by warming up a large skillet to medium heat. Add in the olive oil and butter, and toss in your thinly sliced onions. Your mission is to cook these nice and slow, reducing the heat slightly, taking your time to caramelize the onions. This process will take you about thirty minutes, so plan accordingly. Stir, and stir often as you do not want to burn the onions. The result is a dark golden caramelized onion that is just out of this world in flavor.When you are about 20 minutes into the process, heat a pot of salted water to a boil.

Boil the beans for only about 5 minutes, then drain them, and toss into the large skillet of caramelized onions. Give a few good tosses, mixing up the onions and beans, and plate. Coarsely grate the parmesan cheese onto the top of the beans. Before digging into this dish, enjoy the aroma of this dish as it is one you will remember. You get a nice crunch with the bean, the sweetness of the onion, and the saltiness of the cheese. A really nice combination that can be eaten alone, or served with your favorite dish.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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