Ingredients:

  • 2 large yellow onions, thinly sliced (approximately 4 cups)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 quart vegetable oil, for frying
  • 2 pounds fresh green beans, trimmed and halved
  • 4 tablespoons unsalted butter
  • 1 pound cremini mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth (low sodium)
  • 1 cup heavy cream
  • 1/4 cup dry sherry (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon grated nutmeg

Instructions:

  1. Soak sliced onions in cold water for 30 minutes. Drain well and pat completely dry.
  2. Combine flour, salt, and pepper in a bowl. Dredge the dried onion slices in the flour mixture, shaking off excess.
  3. Heat vegetable oil in a large pot to 350°F (175°C). Fry the onions in batches until golden brown and crispy. Drain on paper towels and set aside.
  4. Bring a large pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes until bright green and slightly tender. Drain and shock in ice water to stop the cooking process. Drain again and set aside.
  5. Melt butter in a large skillet over medium heat. Add chopped onion and cook until softened. Add mushrooms and garlic and cook until mushrooms are browned and softened.
  6. Sprinkle flour over the mushroom mixture and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until thickened, about 5-7 minutes. Stir in heavy cream, sherry (if using), salt, pepper, and nutmeg.
  7. Add the blanched green beans to the mushroom sauce and stir to combine. Pour the mixture into the baking dish. Top with the fried onions.
  8. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through and bubbly. The onions should be nicely browned.
  9. Let stand for 5-10 minutes before serving.