Haricot Verts Recipe

Cook the Onions - Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the onions and cook, without moving, until golden brown. If needed, reduce heat to medium-low if browning too quickly. Turn the onions over and let them cook until both sides are tender, about 30 minutes total. Set aside.
Cook the Haricot Verts - Fill a large bowl with ice water and set aside. Bring a pot of salted water to a boil. Cook the beans until bright green and tender, 3 to 4 minutes. Drain and add to the ice water, cool for at least 5 minutes. Drain well and set aside.
Cook the Mushrooms - Heat 1 tablespoon olive oil in a medium pan over medium-high heat. Add the mushrooms and reduce the heat to medium. Saute until they release all their liquid and start to brown, about 6 minutes.
Add the Seasoning - Melt 2 tablespoons of butter in the pan. Add shallots, thyme, salt, pepper, and reserved caramelized onions. Saute until shallots have softened, about 1 minute. Add the broth and simmer until the stock is reduced about 2 minutes.
Reheat the Beans - In the large pan used to cook the onions, melt 1 tablespoon butter over medium heat. Add the beans, stir and cook until hot, about 5 minutes.
To Serve - Transfer the haricot verts to a serving dish. Pour the mushroom mixture on top.