Simple yet sublime. There's so much more than just green beans happening here. The rich, umami flavor of the Shallot Oil works to caramelize the onions and take them from sharp to sweet. While the Aleppo Chile flakes balance everything out with their subtle, raisin-sweet heat. Who knew green beans could be so good!
1 lb fresh or frozen thin green beans (haricot vert)
1 onion thinly sliced
1 tsp Aleppo Chile Flakes
If using fresh green beans, blanch them for 2 minutes in boiling water then shock in ice water. Drain and hold.
Heat a saute pan over medium heat. Add the onions, 2 Tbl Shallot Extra Virgin Olive Oil and 1/2 tsp salt. Slowly cook the onions until thoroughly dark brown, but not burnt--about 20 minutes. Remove about half of the onions and reserve for garnish. Add the frozen or fresh blanched green beans to the remaining onions in the pan. Sprinkle with the Aleppo Chile Flakes. Increase the heat and cook until the green beans are cooked but still tender-crisp--about 7 minutes. Season to taste with salt and pepper.