Green Beans with Crispy Oven-Fried Onions

Preheat oven to 375°F. Soak onions in cream for 10 minutes. Meanwhile, combine flour, breadcrumbs, and cayenne in a shallow dish; season generously with salt and pepper.

Drain onions, separate into rings, and toss in flour mixture until evenly and thoroughly coated. Transfer to a rimmed baking sheet; drizzle with 3 tablespoons oil, gently tossing to evenly coat. Spread to edges in an even layer.

Bake, gently stirring every 10 minutes, until onions are crisp and golden brown, about 30 minutes. Let cool completely before serving or storing in an airtight container for up to 3 days.

In a large straight-sided skillet or wide, shallow pot, combine green beans, remaining 3 tablespoons oil, lemon zest, 1/2 teaspoon salt, and 3/4 cup water. Bring to a boil, then cover, reduce heat to medium, and simmer for 5 minutes. Uncover, increase heat to medium-high, and continue cooking, stirring occasionally, until water evaporates and beans are sizzling, tender, and slightly darkened, 6 to 8 minutes. Drizzle with lemon juice, season to taste, and serve warm, topped with fried onions.