Onion Topped Green Beans


Onion Topped Green Beans

This is a unique green bean dish, not because of the crunch but because it comes from Panko or Japanese bread crumbs, which are crisper than traditional bread crumbs. Taste the difference with onion topped green beans.


MAKE AHEAD: Slice the onion and mushrooms and trim the green beans in the morning. Store separately in the refrigerator until you're ready to cook.

Cooking Time40 min


  • 3 tablespoons butter, divided
  • 1 medium onion, sliced and separated into rings
  • 1 tablespoon brown sugar
  • 1 teaspoon sea salt
  • freshly ground pepper to taste
  • 1/2 cup panko (Japanese bread crumbs)
  • 2 cups packed fresh cremini and/or shiitake mushrooms sliced
  • 1 garlic clove, minced
  • 1 tablespoon soy sauce
  • 1 pound fresh green beans, trimmed
  • 1/4 cup heavy whipping cream
  • minced fresh parsley, optional


  1. In a large ovenproof skillet, melt 1 Tablespoon butter. Add onion. Sprinkle with brown sugar, salt and pepper; toss to coat. Cook over medium heat, stirring occasionally, until onion is soft and slightly golden, about 12 minutes. Remove from the heat. Add panko; toss to coat.
  2. Bake, uncovered, at 350 degrees F for 15 minutes or until crumbs are crisp and golden brown, stirring occasionally.
  3. Meanwhile, in another large skillet, sauté mushrooms in 1 Tablespoon butter until tender. Add garlic; cook 1 minute longer. Add the soy sauce, green beans and remaining butter; toss. Cook over medium heat for 10-12 minutes or just until beans are crisp-tender.
  4. Season the beans with additional sea salt and freshly ground pepper to taste. Stir in cream; heat through. Transfer bean mixture to a serving platter; top with onion mixture. Sprinkle with parsley if desired.



Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window