Honey Garlic Miso Green Beans with Crispy Onions 6 Steps
For the crispy onions: Heat oil to 375°F in a Dutch oven or heavy-bottomed pot. In a large mixing bowl, separate sliced onions into individual pieces and toss in flour and 1/4 teaspoon of salt.
Shake the onions, and dicard excess flour. Fry onions in hot oil until golden brown. Set aside on a plate lined with paper towel.
Cook green beans in a large pot of boiling salted water until just tender but still slightly crunchy 2–3 minutes; drain. Transfer to a bowl of ice water to stop the cooking process; drain.
Whisk butter with miso in a small bowl.
Heat vegetable oil in a large skillet over medium-high heat. Add beans; season with kosher salt and freshly ground black pepper. Toss to coat. Stir in garlic; cook for 1 minute. Lower heat to medium; add miso butter and honey. Toss to coat.
Top beans with crispy onions and serve hot.