Ingredients
3 ea. sweet onions such as Walla Walla, cut into 1/2-in. thick wedges
1 cup heavy cream
3/4 cup chicken stock
1 1/2 Tbsp. kosher salt
1 tsp. dried thyme
1/4 tsp. cayenne pepper
2 ea. bay leaves
1/4 cup olive oil
1 lb. green beans
1/2 lb. mushrooms
Preparation
Oven Temperature: 480-520 degrees F
In a large pot or baking dish with a lid, mix the onions, cream, 1 Tbsp. of the salt, the thyme, cayenne and bay leaves.
Flame Height: 4
Place the pan in the center of the oven and cook for 5-8 minutes or until the liquid starts to bubble and the onion tips are starting to brown. Cover and let braise for 20 minutes.
While the onions are cooking, heat a large cast iron skillet in front of the flame for 5 minutes. Add the oil and mushrooms and stir.
Roast the mushrooms in front of the flame for 3-5 minutes until they begin to brown.
Add the beans and remaining salt and stir. Continue to roast in front of the flame for 2-3 minutes, again just to get a little color on the beans.
When the onions are done, add the beans and mushrooms to them, stir and return to the center of the oven for 3-5 minutes or until the beans are tender and the whole thing is bubbling.