Instructions:

1. Preheat oven to 350ºF and heat a large non-stick skillet and add:
• 1 TBS extra-virgin olive oil
• 1 medium onion , diced
• 8 oz mushrooms , sliced
2. Cook until vegetables start to soften, approximately 7 minutes and mix in:
• 1 garlic clove , crushed
• 1 lb green beans, fresh , cut into 1-in pieces
3. After cooking for 5 minutes add:
• 1 tsp salt
• ¹/₂ tsp black pepper, ground
• ¹/₄ cup heavy cream
• ¹/₂ cup vegetable stock
• 8 oz water chestnut , canned & drained
4. Remove from heat and transfer to a 9x11 baking dish and bake at 30 minutes. Cover with foil to keep moist.
5. In the meantime heat the skillet over medium-high heat and add:
• 2 TBS butter, unsalted
6. When butter is foamy, add:
• 1 onion , sliced
7. Season with:
• ¹/₄ tsp salt
• ¹/₈ tsp black pepper, ground
8. Stir and sauté onions for 10 minutes.
9. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.
10. Top green beans with caramelized onions and serve.