Green Bean Casserole with French Fried Onions
User Reviews
4.9
-
Prep Time
1 hr
-
Cook Time
20 mins
-
Total Time
1 hr 20 mins
-
Servings
6 to 8 people
-
Course
Main Course
-
Cuisine
American
Green Bean Casserole with French Fried Onions
Description
Green Bean Casserole with French Fried Onions begins with preparing thinly sliced sweet onions soaked in buttermilk, then dredged in seasoned flour and fried until golden and crisp. These onions serve as the signature crunchy topping. The casserole itself features fresh green beans blanched until tender-crisp, then combined with sautéed diced sweet onions, minced garlic, and chopped cremini mushrooms. The vegetables are cooked with butter and olive oil, then thickened with flour before simmering in a mix of chicken or vegetable stock and heavy cream. Nutmeg and freshly grated Parmigiano Reggiano cheese enrich the sauce, lending depth and a subtle nutty flavor.
The texture contrasts between tender green beans and creamy mushroom sauce are complemented by the vibrant crispness of the homemade fried onions topping the casserole after baking. The seasoning includes kosher salt and black pepper, balancing the richness of the cream and cheese. This dish is a comforting side that can accompany a variety of dinners, particularly holiday meals.
The fried onions can be prepared ahead and kept ready to top the casserole before serving. If preferred, store-bought French fried onions can substitute for convenience. Blanching green beans helps maintain their bright color and crunch without overcooking.
Ingredients
buttermilk french fried onions
- 2 onion thinly sliced, sweet
- 2 cups buttermilk
- salt
- black pepper
- 3 cups all-purpose flour
- vegetable oil or canola oil, for frying
green bean casserole
- 2 pounds green beans trimmed and snapped in half, fresh
- 1 tablespoons olive oil
- 2 tablespoons butter unsalted
- 1 sweet onion diced, large
- salt kosher salt
- black pepper kosher salt
- 16 ounces cremini mushrooms chopped
- 4 garlic minced or pressed, cloves
- 2 tablespoons flour
- 1 1/2 cups chicken stock or vegetable stock
- 1 1/2 cups heavy cream
- 1/4 teaspoon nutmeg freshly grated
- ½ cup Parmigiano Reggiano cheese plus more for topping, freshly grated
Instructions
buttermilk french fried onions
- I find that it’s easiest to make the fried onions first, this way they are ready to go for the topping. If you don’t want to make these from scratch, you can use store bought!
- Place the sliced onions in a large bowl and cover them with the buttermilk. Let them soak while the oil heats.
- Heat the oil in a large stockpot or saucepan. You want it to be about 375 degrees F. Place the flour on a plate with a big pinch of salt and pepper. Stir well.
- Once the oil is up to temperature, take a few onion slices from the buttermilk and dredge them in the flour, coating them completely. Add them to the oil and fry until golden brown, tossing a few times, about 2 to 3 minutes total. Remove the onions and place them on a paper towel to drain excess grease.
green bean casserole
- Preheat the oven to 400 degrees F.
- Bring a pot of salted water to a boil. Once boiling, add in the green beans. Blanch for 5 minutes, then remove the green beans and place them in a bowl of ice water to stop the cooking.
- Heat the olive oil and butter large skillet over medium-low heat. Add in the diced onion with a big pinch of salt and pepper. Cook until softened, about 5 minutes.
- Stir in the mushrooms. Cook until they soften too, about another 5 minutes. Stir in the garlic and cook for 1 minute.
- Stir in the flour to create a roux. Cook for 2 to 3 minutes, until it smells fragrant and a bit nutty. Slowly stream in the stock, stirring the entire time. Cook for about 5 minutes, until the mixture is thickened and simmering.
- Stir in the cream until combined. Stir in the grated nutmeg and the parmesan cheese. Turn off the heat. Add the green beans to the cream mixture and toss to coat. Pour the mixture in a 9x13 baking dish. Sprinkle on extra parmesan cheese. Top with the french fried onions.
- Bake the green beans for 20 to 25 minutes, until the sauce is bubbly and warm. Serve immediately!
- To serve 4: Cut this recipe in half exactly. I suggest keeping the same amount of fried onions because they are delicious!
- To serve 10 to 12: Double this recipe exactly. The same amount of onions works too - but you can also make more if you’d like.
User Reviews
Overall Rating
4.9
You'll Also Love
