Ingredients
- For the Fried Onion Pieces:
- 1 tablespoon EVOO - Extra Virgin Olive Oil
- 6 tablespoons butter, divided
- 1 pound white button mushrooms, thinly sliced
- 2 shallots, finely chopped
- 3 to 4 cloves garlic, chopped or grated
- 2 tablespoons fresh thyme, chopped
- Kosher salt and freshly ground pepper
- 2 1/2 to 3 pounds French-cut green beans
- 4 tablespoons flour
- 1/2 cup dry white wine
- 1 cup chicken stock
- 2 cups heavy cream or half-and-half
- 1 wheel of Boursin cheese
- 1 1/2 cups fried onion pieces, homemade or store-bought
- Vegetable oil, for frying
- 1 medium onion, thinly sliced
- 1 cup buttermilk
- 1 cup flour
- Kosher Salt
- Freshly ground pepper
- 1 tablespoon paprika
Preparation
Step 1
Preheat oven to 350°F.
Heat a large skillet over medium-high heat with 1 turn of the pan of EVOO and 4 tablespoons of butter. Once hot, add the mushrooms and cook, stirring every now and then until brown, about 5 minutes. Add the shallots, garlic, thyme, salt and pepper. Continue to cook until the shallots start to get tender, about 4-5 minutes.
While the mushrooms and shallots cook, place the green beans in another skillet. Add an inch or two of water, salt it and bring to a boil. Cook the beans for 2-3 minutes, drain and shock in ice water.
When all the vegetables are tender, sprinkle the flour over the mushrooms and shallots. Cook about 1 minute then stir in the white wine and chicken stock, and reduce by half. Add the heavy cream and melt the Boursin cheese in the sauce, about 1 minute.
Add green beans to the skillet and combine. Pour into a medium-size casserole dish and top with onions.
Bake for 30 minutes, or until bubbly and brown.
For the Fried Onion Pieces:
Heat vegetable oil in a pot to 350°F.
Soak onion slices in buttermilk and drain. Season flour with salt, pepper and paprika. Dredge onion slices in flour mixture. Fry in hot oil until golden brown, about 1-2 minutes.
Serve on top of green bean casserole.