| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 25 min |
| Cook: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 medium onions, thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons panko bread crumbs
- 1 teaspoon kosher salt
- Nonstick cooking spray
- 2 tablespoons plus 1 teaspoon kosher salt, divided
- 1 pound fresh green beans, rinsed, trimmed and halved
- 2 tablespoons unsalted butter
- 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
Instructions
- Preheat the oven to 475 degrees F.
- Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
- While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
- Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
- Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 216 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 7 g |
| Cholesterol | 25 mg |
| Sodium | 623 mg |
Reviews
Love it. I rarely do the onions- I’m lazy. But the rest is very much worth the time.
It’s definitely a crowd pleaser. Was a hit at the office potluck!
This is delicious. My onions did not come out right, but it was still good.
I’ve liked cream soups so this was great. But why read others changes – Alton is the best.
Me too – burnt onions – which reduced my rating to a 4. But I will not go back to the canned variety. Either the canned French fried onions have changed or my tastes have. I’ll try again, maybe lower oven temp and/or more thickly sliced onions? I did have the cream of mushroom soup on hand so added that in lieu of the half n’ half, plus a dash of Worcestershire sauce. Overall, we enjoyed it and it was worth trying again.
This was very good! I was able to adapt this to my family’s dietary needs.
And I saved time by using canned French fried onions and frozen green beans that I thawed overnight in the fridge.
Definitely a keeper for future dinners.
And I saved time by using canned French fried onions and frozen green beans that I thawed overnight in the fridge.
Definitely a keeper for future dinners.
BEST is so true, love this recipe! It is a must have on every holiday dinner table. I have made this for years with gluten free flour and breadcrumbs, since son can’t eat wheat. It turns out wonderful every time.
I have made this recipe several times, and I love it. I did the recipe as indicated the first time, but the onions burned really quick. So, the remedy is to slice the onions, same size and fry them in oil to your liking set them aside and add at the end. Let’s see how many hands get in there to munch before the final casserole is done!!!! 🙂 This is a must try! Thanks Alton, you are one of my favorite chefs!!!!!!!!!
Creme fraiche instead of half annd half is a game changer!! Love this recipe though.
Absolutely the best! Like one of the previous reviews, I used French’s Crispy Fried Onions as a topper rather than cooking the onions.