Herbed French Green Bean Casserole with Crispy Red Onions

By Erika on June 2nd, 2012 / / No Comments


Herbed French Green Bean Casserole with Crispy Red Onions


  • 1/2 stick butter
  • 2 shallots, chopped finely
  • 8 ozs white mushrooms, sliced and chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 2 teaspoons fresh sage, finely chopped
  • 3 tablespoons flour
  • 1/2 cup sherry
  • 3/4 cup heavy cream
  • 1 cup whole milk
  • 2 lbs green beans, french cut (cut in half lengthwise, down the seam or haricot verts if you don't have time to french cut the green beans, these are thinner than typical green beans)
  • For topping:
  • vegetable oil for frying
  • 1 red onion, halved, the sliced very thinly
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 egg, beaten


  1. Preheat oven to 350 degrees.
  2. Saute' shallots in 4 tablespoons butter in a large skillet over medium heat saute until translucent. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated. Stir in the flour to coat the mushrooms and shallots. Add the sherry and continue to cook until thickened. Add cream and milk and cook until sauce has thickened a bit.
  3. Steam green beans in a steaming basket until tender, about 5-7 minutes. Pour beans into cream mixture and stir well. Pour the mixture into a baking dish or pan, and top with the crispy red onions (below). Bake for 15-20 minutes.
  4. For topping: Heat 1-2 inches of oil to 350-375 degrees in a large sauté pan. The oil will be hot, but not smoking.
  5. Mix flour with salt and pepper. Break onions into half rings. Dredge onions in egg, then flour mixture. Drop into hot oil until golden brown and crispy. Work in batches is necessary and drain on paper towel.


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