Ingredients:

  • 2 large yellow onions, thinly sliced into rings (approx. 400g)
  • 0.75 cup All-purpose flour, divided (65g for onions, 32g for sauce)
  • 2 tbsp Cornstarch (16g)
  • 1 tsp Smoked paprika
  • 1.5 tsp Salt, divided
  • Vegetable oil for frying
  • 1.5 lbs Fresh green beans, trimmed and halved (680g)
  • 4 tbsp Unsalted butter (56g)
  • 10 oz Cremini mushrooms, sliced (285g)
  • 3 cloves Garlic, minced
  • 1 cup Chicken or Vegetable broth (240ml)
  • 1 cup Heavy cream (240ml)
  • 0.5 tsp Ground nutmeg
  • 0.5 tsp Cracked black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Blanch the fresh green beans for 3 minutes, then immediately transfer to an ice bath. Drain and pat dry.
  2. Toss the sliced onions in a mixture of 1/2 cup flour, cornstarch, smoked paprika, and 1/2 tsp salt. Fry in vegetable oil until golden brown and crisp. Drain on paper towels.
  3. In a large skillet, melt butter over medium-high heat. Sauté sliced mushrooms until browned. Add minced garlic and cook for 1 minute.
  4. Whisk in 1/4 cup flour to create a roux. Gradually whisk in the broth and heavy cream. Simmer until thickened, about 5 minutes. Season with nutmeg, salt, and pepper.
  5. Fold the blanched green beans into the mushroom sauce. Transfer the mixture to a 9x13 inch baking dish.
  6. Top with the fried onions. Bake at 375°F (190°C) for 15 minutes until the sauce is bubbly and the onions are shattering-crisp.