1 can concentrated chicken stock
4 cups fresh green beans, washed and trimmed
2 cups yellow onions, sliced
1/2 stick unsalted butter
2 cups ripe cherry or grape tomatoes
2 eggs, beaten well
1 cup whipping cream
2 tsp. Frank Davis Vegetable Seasoning (as desired)
Ground black pepper as desired
2 cups Parmesan cheese, shredded
Start off by taking a 4-quart Dutch oven and bringing the chicken stock to a rolling boil.
Then drop the green beans into the hot stock and toss them around to coat them completely. At this point the stock will stop boiling, but as soon as it comes back to a boil turn off the fire, cover the pot, remove it from the stovetop, and allow the beans to “rest and soften” for about 5-8 minutes.
While all this is going on, take a 12 inch anodized skillet and sauté the onions in the unsalted butter until they become translucent.
Then transfer both the onions from the skillet (along with the butter in which they were sautéed) as well as the green beans from the Dutch oven (minus the poaching stock) to a buttered 3-quart baking dish (for uniformity you might want to toss the onions and green beans together in a large mixing bowl before placing them into the baking dish.)
Finally, finish up the recipe by taking a small bowl and whisking together the eggs, the cream, and the vegetable seasonings.
Then simply pour the mixture over the onions and the green beans, scatter on the tiny tomatoes, and crown everything with a liberal helping of Parmesan cheese.
The veggies are ready to serve after they bake uncovered for 15 to 20 minutes at 425 degrees.
If you can’t find fresh green beans, you can confidently use frozen beans in their place.