Green Bean and Pearl Onion Casserole

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 8 - 10

Green bean casserole is a popular American side dish traditionally prepared for Thanksgiving. Originally, this casserole was made with fresh beans and canned Campbell's mushroom soup, but over time, cooks increasingly began opting for natural, fresh ingredients and making the casserole sauce from scratch. In this recipe, Tyler Florence shares the secret to a delicious mushroom soup for green beans, made with several types of mushrooms and resulting in a rich and flavorful flavor. Pearl onions are also added to the beans, and the casserole is topped with simple, homemade fried onions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Casserole

600 g green beans, ends removed
2 cups pearl onions
2 tbsp. l. olive oil
2 tablespoons unsalted butter
2 cloves garlic, crushed
1 shallot, chopped
2 bay leaves
3 cups of various types of mushrooms (such as oyster mushrooms, cremini mushrooms, shiitake mushrooms), trimmed and thinly sliced
2 tablespoons fresh thyme
3 tbsp. premium flour
3 cups whole milk

Onion rings

4 shallots, thinly sliced
Premium flour for dusting
Vegetable oil, for deep-frying

Ingredient Substitution Suggestions

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Recipes with similar ingredients: green beans, onion sets, Crimini mushrooms, shiitake mushrooms, oyster mushrooms, shallots, onion rings, milk, bay leaf, thyme

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Prepare the casserole:

Bring a large pot of salted water to a boil. Add the green beans and pearl onions and cook until the beans are bright green, 2-3 minutes. Drain the green beans and transfer them to an ice bath to stop the cooking. Drain the green beans, then peel the pearl onions.

Combine the olive oil and butter in a large skillet and heat over medium heat. Add the garlic and shallots and cook, stirring, until the shallots are caramelized, about 5 minutes. Add the bay leaf, then the mushrooms. Stir, then add the thyme, salt, and pepper. Sprinkle the mixture with flour to thicken it.
Pour milk into the pan and cook for 3 minutes until the sauce thickens; remove the bay leaf.
Place the green beans and pearl onions in a 3-quart casserole. Pour in the mushroom soup and stir to coat evenly. Place in the oven and bake for 30 minutes.
In a large saucepan or cauldron, heat about 5 cm of vegetable oil to 170°C on a deep-fry thermometer.
Toss the shallots in a bowl with enough flour to lightly coat them. Fry the shallots in batches until golden and crisp, about 3 minutes. Transfer them to paper towels with a slotted spoon to drain any excess oil; season lightly with salt.
Sprinkle crispy onions over the finished casserole and serve.