Prepare the Green Beans: Start by washing and trimming the fresh green beans. Remove any tough ends and cut them into bite-sized pieces, about 2 inches long.

Sauté the Onions: In a large skillet or frying pan, melt the unsalted butter over medium-high heat. Add the thinly sliced onions and sauté them until they become soft and start to turn golden brown, about 5-7 minutes.

Add Garlic: Stir in the minced garlic and continue to sauté for another 1-2 minutes until fragrant. Be careful not to let the garlic burn.

Sauté the Green Beans: Add the prepared green beans to the skillet with the onions and garlic. Season with 1/4 teaspoon of kosher salt, 1/8 teaspoon of freshly ground black pepper, and red pepper flakes or cayenne if you want to add a bit of heat. Sauté the green beans for about 5 minutes, stirring occasionally, until they start to become tender.

Add Chicken Broth: Pour in the chicken broth to the skillet. Stir well to combine all the ingredients. Reduce the heat to medium-low and cover the skillet with a lid. Let the green beans simmer for an additional 5-7 minutes or until they reach your desired level of tenderness. If the skillet becomes too dry, you can add a bit more chicken broth.

Adjust Seasoning: Taste the sautéed green beans and onions and adjust the seasoning with more salt and pepper if needed. Remember, you can always add more, but you can't take it away, so season gradually.

Serve: Once the green beans are cooked to your liking and the flavors have melded together, remove the skillet from the heat. Transfer the sautéed green beans and onions to a serving dish, and serve hot.