Green Beans with Crispy Spiral Onions
By Kyle Weber
Images
Serves
Makes 4 servings
Ingredients
- 1 pound green beans, blanched
- 1 medium yellow onion, spiral cut with the thin blade
- ¼ cup all-purpose flour
- ¼ cup canola or vegetable oil
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 1 tablespoon thyme
Procedure
To prepare onions: Peel the outer layer of the onion. Insert the thin spiral blade and spiral cut the onion whole.
Dredge the onions lightly in the flour and set aside for 5 minutes to form a light crust. Working in batches, place the oil into a large skillet and when shimmering, lightly fry the onions until golden and crisp. Transfer to a paper-towel-lined plate to drain.
To blanch beans: Place a large pot of water on the stove over a medium-high heat and bring to a boil. When boiling, generously salt the water and cook the beans until tender, about 3 minutes. Drain, rinse under cold water, or plunge into a large bowl of ice water, then drain. Toss in colander to remove any excess liquid.
To prepare beans: Heat the oil in a large skillet over a medium-high heat and add the butter. When melted, add the beans and cook until warmed through, about 2 minutes. Add the lemon zest and thyme. Taste and adjust seasoning with salt and pepper.
To serve: Transfer the beans to a warmed platter and scatter the onions over the beans. Serve immediately.
Dredge the onions lightly in the flour and set aside for 5 minutes to form a light crust. Working in batches, place the oil into a large skillet and when shimmering, lightly fry the onions until golden and crisp. Transfer to a paper-towel-lined plate to drain.
To blanch beans: Place a large pot of water on the stove over a medium-high heat and bring to a boil. When boiling, generously salt the water and cook the beans until tender, about 3 minutes. Drain, rinse under cold water, or plunge into a large bowl of ice water, then drain. Toss in colander to remove any excess liquid.
To prepare beans: Heat the oil in a large skillet over a medium-high heat and add the butter. When melted, add the beans and cook until warmed through, about 2 minutes. Add the lemon zest and thyme. Taste and adjust seasoning with salt and pepper.
To serve: Transfer the beans to a warmed platter and scatter the onions over the beans. Serve immediately.
Green Beans with Crispy Spiral Onions
By Kyle Weber
Serves
Makes 4 servings
Ingredients
- 1 pound green beans, blanched
- 1 medium yellow onion, spiral cut with the thin blade
- ¼ cup all-purpose flour
- ¼ cup canola or vegetable oil
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 1 tablespoon thyme
Procedure
To prepare onions: Peel the outer layer of the onion. Insert the thin spiral blade and spiral cut the onion whole.
Dredge the onions lightly in the flour and set aside for 5 minutes to form a light crust. Working in batches, place the oil into a large skillet and when shimmering, lightly fry the onions until golden and crisp. Transfer to a paper-towel-lined plate to drain.
To blanch beans: Place a large pot of water on the stove over a medium-high heat and bring to a boil. When boiling, generously salt the water and cook the beans until tender, about 3 minutes. Drain, rinse under cold water, or plunge into a large bowl of ice water, then drain. Toss in colander to remove any excess liquid.
To prepare beans: Heat the oil in a large skillet over a medium-high heat and add the butter. When melted, add the beans and cook until warmed through, about 2 minutes. Add the lemon zest and thyme. Taste and adjust seasoning with salt and pepper.
To serve: Transfer the beans to a warmed platter and scatter the onions over the beans. Serve immediately.
Dredge the onions lightly in the flour and set aside for 5 minutes to form a light crust. Working in batches, place the oil into a large skillet and when shimmering, lightly fry the onions until golden and crisp. Transfer to a paper-towel-lined plate to drain.
To blanch beans: Place a large pot of water on the stove over a medium-high heat and bring to a boil. When boiling, generously salt the water and cook the beans until tender, about 3 minutes. Drain, rinse under cold water, or plunge into a large bowl of ice water, then drain. Toss in colander to remove any excess liquid.
To prepare beans: Heat the oil in a large skillet over a medium-high heat and add the butter. When melted, add the beans and cook until warmed through, about 2 minutes. Add the lemon zest and thyme. Taste and adjust seasoning with salt and pepper.
To serve: Transfer the beans to a warmed platter and scatter the onions over the beans. Serve immediately.