Everybody loves this Thanksgiving tradition, but if you want to hear people rave about how good yours is, this recipe is the way to go!
- THE BEANS AND SAUCE!
- 2 tbsp. plus 1 tsp. kosher salt, divided
- 1 lb. fresh green beans, rinsed, trimmed and halved
- 2 tbsp. unsalted butter
- 12 oz. mushrooms, trimmed and cut into 1/2‑inch pieces
- 1⁄2 tsp. freshly ground black pepper
- 2 cloves garlic, minced
- 1⁄4 tsp. freshly ground nutmeg
- 2 tbsp. all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
- THE TOPPING!
- 2 medium onions, thinly sliced
- 1⁄4 cup all-purpose flour
- 2 tbsp. panko bread crumbs
- 1 tsp. kosher salt
- Nonstick cooking spray
Preheat the oven to 475°.
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°.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tbsp. 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 tsp. 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.