Green Bean Casserole with Caramelized Onions

By DrChef

Many families wouldn't dream of setting their Thanksgiving table without a green bean casserole, and we’ve got nothing against that. But why settle for the canned, fried version when you could have a creamy, caramelized homemade version that takes green beans to a whole new level? Susan Yurish’s dish is just as popular with her catering clients as it is with her guests at home.

Hanna’s Specialty Foods, 802 S. Public Rd., Lafayette, 303.664.0200

Ingredients

• For Onions:
• Ingredients:
• 3 3 large onions, cut into thin half moons
• 8 1 tablespoons unsalted butter ( 1 stick)
• • ½ cup vegetable oil
• • ½ teaspoon ground cayenne pepper
• 2 2 teaspoons kosher salt
• 1 1 teaspoon freshly ground black pepper
• For Cream Sauce:
• Ingredients:
• 4 4 tablespoons unsalted butter
• 1 1 teaspoon minced garlic
• 1 1 medium onion, diced (1/2” dice)
• 3 3 cups heavy cream
• to Salt and pepper to taste
• For Green Beans
• and Mushrooms:
• Ingredients:
• 2 2 tablespoons unsalted butter
• 1 1 tablespoon vegetable oil
• 1 1 ½ pounds fresh green beans—ends trimmed
• 1 1 pound fresh mushrooms sliced
• 2 2 teaspoons salt
• 1 1 teaspoon black pepper
• 2 2 teaspoon soy sauce( a key ingredient in the “soup version”)
• Sauté green beans and mushrooms in butter and oil, season with salt and pepper and cook until tender.

Preparation

Step 1

For Casserole:
Combine green beans, mushrooms, 2 teaspoons soy sauce and hot cream sauce together. Taste for seasoning. Place in a 2-quart baking dish. Top with caramelized onions. Cover with foil and bake a 350 for 20-25 minutes or until heated through and bubbling.

Technique:
Slow cooking the onions prevents over-browning/burning and allows the natural sugars to be released, which is key to caramelize the onions. By combining butter and oil in the sauté pan, you get the best properties of each: the flavor of butter and the high smoking point of the oil.