Classic Green Bean Casserole

Classic Green Bean Casserole
 
With three tasty twists on the crispy fried onion topping, our from-scratch take on the original will make a green bean casserole lover out of anyone.
Yields: 6 to 8 servings
Ingredients
  • 8 tablespoons unsalted butter, divided
  • 2 pounds fresh green beans, trimmed and halved
  • 2 cups sliced fresh baby portobello mushrooms
  • 1 cup thinly sliced yellow onion
  • 4 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • ¼ cup all-purpose flour
  • 2 cups heavy whipping cream
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon Worcestershire sauce
  • 1½ teaspoons kosher salt
  • ¾ teaspoons ground black pepper
  • Fried Onion Topping (recipe follows)
  • Garnish: fresh thyme leaves
Instructions
  1. Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray.
  2. In a large Dutch oven, heat 2 tablespoons butter over medium-high heat. Add half of green beans; sauté, stirring frequently, until just tender, 6 to 8 minutes. Transfer to prepared dish. Repeat with 2 tablespoons butter and remaining green beans.
  3. In same Dutch oven, heat remaining 4 tablespoons butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden brown, 4 to 5 minutes. Add onion and garlic; cook until tender, 4 to 5 minutes. (Adjust heat if necessary to prevent vegetables from overbrowning.) Add vinegar; cook for 1 to 2 minutes. Stir in flour; cook for 1 minute, stirring constantly. Whisk in cream; cook, stirring frequently, until slightly thickened, about 3 minutes. Remove from heat; whisk in Parmesan, thyme, Worcestershire, salt, and pepper. Transfer mixture to prepared dish; stir to combine with green beans.
  4. Bake until bubbly, 25 to 30 minutes. Sprinkle Fried Onion Topping over casserole before serving. Garnish with thyme, if desired.

Fried Onion Topping
 
Yields: 2½ cups
Ingredients
  • Vegetable oil, for frying
  • 3 cups thinly sliced shallots, separated into rings (about 11 medium shallots), Pickled Red Onions (recipe follows), or Hot Sauce Onions (recipe follows)
  • ¼ cup all-purpose flour
  • 1½ teaspoons kosher salt
  • 1 teaspoons ground black pepper
Instructions
  1. Fill a large Dutch oven halfway full with oil, and heat over medium-high heat until a deep-fry thermometer registers 375°.
  2. Drain onions, if necessary, discarding any whole spices, and pat dry with paper towels. In a large bowl, whisk together flour, salt, and pepper. Add onions, stirring until fully coated.
  3. Working in batches, fry onions until golden brown, 1 to 2 minutes. Adjust heat as necessary to maintain temperature at 375°. Remove using a slotted spoon, and let drain on paper towels.

Pickled Red Onions
 
Yields: 1 Pint
Ingredients
  • 3 cups sliced red onion (about 1 large onion)
  • 2 cups white wine vinegar
  • 1 cup sugar
  • 2½ tablespoons kosher salt
  • 2 teaspoons whole black peppercorns
  • 2 cloves garlic, smashed
  • 1 dried bay leaf
Instructions
  1. Place onions in a medium nonreactive heatproof bowl.
  2. In a small saucepan, bring vinegar and all remaining ingredients to a boil; cook until sugar is dissolved, 1 to 2 minutes. Remove from heat; pour mixture over onions. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pickling liquid to keep onion submerged. Refrigerate for 30 minutes. Drain, discard spices and pat dry before frying.

Hot Sauce Onions
 
Yields: 2½ cups
Ingredients
  • 3 cups sliced yellow onion (about 1 large onion)
  • 1 cup hot sauce*
  • 1 cup water
  • ¼ cup sugar
  • 4 teaspoons apple cider vinegar
Instructions
  1. Place onions in a medium nonreactive heatproof bowl.
  2. In a small saucepan, combine hot sauce and all remaining ingredients. Cook over medium-high heat until sugar is dissolved, 1 to 2 minutes. Pour mixture over onions. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pickling liquid to keep onion submerged. Refrigerate overnight. Drain and pat dry before frying.
Notes
*We used Crystal Hot Sauce.

 

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