4 tbsp unsalted butter, divided
1 lb cipollini onions, trimmed and peeled
Salt and pepper, to taste
2 lb green beans, trimmed
1 lb mushrooms, cut into quarters or slices
1 shallot, finely chopped
4 cloves garlic, minced
1 tsp fresh thyme
1 tsp soy sauce
1 tsp lemon juice
Melt 3 tbsp butter in a large cast iron skillet on medium heat. Add onions and season with salt and pepper. Reduce heat to low and caramelize for about 30-40 minutes.
Bring a pot of salted water to a boil and cook the green beans for about 3-4 minutes or until cooked. Rinse under cold water until cold and set aside.
Heat oil in a large saucepan on high heat, then add the mushrooms and cook until all liquid is released and browned. Season to taste with salt and pepper, then add the garlic, shallots, thyme and butter and cook until fragrant. Add soysauce and toss to combine.
Add green beans, onions and mushrooms mixture, and lemon juice and toss to reheat and combine. Serve.