- 1 1/2 pounds fresh green beans, trimmed (and cut down to smaller size [2–3 inches long] if desired)
- 2–3 slices of bacon
- 1/2 stick butter
- 1 large yellow (Spanish) onion, chopped
- 1 cup chicken stock
- Salt and pepper
- Parmesan and Asiago blend cheese, shaved (I found a prepackaged version of this at my supermarket)
- Olive oil
- Heat large nonstick skillet over medium-high heat. Add a tiny bit of olive oil to pan (about 1 teaspoon). Tip skillet side-to-side so oil coats bottom of pan. Add bacon and cook until crisp, turning occasionally. Remove bacon and set aside. Remove skillet from heat completely and let it cool for a few minutes, leaving bacon grease in bottom of pan.
- Using same skillet, with bacon grease still in it, preheat skillet over medium-low heat. Melt butter in skillet. Stir in onion and cook slowly (about 25-30 minutes), stirring occasionally, until caramelized. Reduce heat even further if you notice the onions are browning to quickly at the edges.
- Meanwhile, while onions are cooking, using a large pot, bring 3 inches of water and about 1/2 teaspoon of salt to a boil. Add beans and partially boil until beans are bright green but still have a bit of crunch to them (approximately 3-5 minutes). Drain beans and run cool water over them to stop them from cooking. Set aside.
- Dice the cooked bacon and set aside.
- Add the chicken stock, beans, and the diced bacon back to the skillet. Season with salt and pepper to taste. Toss everything together.
- Sprinkle the shaved Asiago and Parmesan cheese over the top and serve hot.
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