Béchamel sauce is good but cook it with caramelized onions and it becomes a totally different experience. The sauce acquires a light golden hue and a richer and deeper flavor. Pour it over green beans cooked in butter then top with toasted panko mixed with grated Parmesan. Creamy, crispy, salty, sweet… Ooooh, goodness, vegetables can taste so good with the right accessories. This green beans with caramelized onion and Béchamel sauce can be served as a main dish for vegetarians or as a side dish for omnivores.
- Snap off the ends of the green beans and pull of the string that run along the sides.
- Heat one tablespoon butter in a frying pan. Spread the green beans in a single layer. Sprinkle with salt and pepper. Cook for two to three minutes. Flip the green beans over and cook for another two minutes. Scoop out the green beans and transfer to a plate. Keep warm.
- Heat another tablespoon of butter in the frying pan. Spread the panko in the hot butter and cook until lightly browned. Scoop out, move to a shallow bowl and cool.
- Heat the remaining two tablespoon of butter in the pan. Cook the thinly sliced onion in the hot butter over medium heat, until well browned and softened.
- Scoop out the caramelized onion; let the butter drip back into the pan. Add the flour to the butter and stir briskly. Cook, stirring occasionally, for about two minutes (see how to make a roux).
- Add the caramelized onion back into the pan. Pour the milk slowly into the roux, stirring as you pour. Cook for three to five minutes until the sauce is thick and leaves no flour-y sensation in the mouth. Season with salt, pepper and nutmeg.
- Take cooled panko and toss with the Parmesan.
- Spoon the Béchamel sauce and caramelized onion over the green beans. Sprinkle the panko-Parmesan mixture over the sauce and serve.