Prep 25 mins
Cook 45 mins
This has 'Buddha like' all over it.
For the topping
- 2 medium onions, thinly sliced
- 1⁄4 cup all-purpose flour
- 2 tablespoons panko breadcrumbs
- 1 teaspoon kosher salt
- nonstick cooking spray
For beans and sauce
- 2 tablespoons kosher salt, divided
- 1 teaspoon kosher salt, divided
- 1 lb 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 fresh ground black pepper
- 2 garlic cloves, minced
- 1⁄4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
- 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.
I love Alton Brown, but he was a little off with this recipe! The onions do tend to burn easily, so keep an eye on them! The amount of pepper is way too high, I would cut it in half. The cook time of the green beans is a little to short, I would do at least 8 minutes. So because of those things I give it 3 stars, but I've made it many times with my corrections and its DELICIOUS! Then it becomes 5 stars!
Made this for Thanksgiving dinner. Easy and good side dish. I added 1/3 cup Parmesan cheese to the topping and couldn't find panko bread crumbs, so I just used Italian bread crumbs. Worked perfectly. The beans still had some snap, and the sauce was tasty. Thanks for sharing.
Made without topping and put onions in sauce instead. It was VERY tasty!