Green Bean and Pearl Onion Casserole
A classic dish everyone can enjoy.
Serves 4 |
|1 lb fresh green beans |
|2 cups pearl onions |
|2 tablespoons olive oil |
|2 tablespoons butter |
|2 cloves garlic, minced |
|1 shallot, chopped |
|2 bay leaves |
|3 cups assorted mushrooms, sliced |
|2 tablespoons flour |
|3 cups milk |
|1 can fried onions |
|2 tablespoons fresh thyme leaves |
| Salt, to taste |
| Pepper, to taste |
- Preheat oven to 350° F.
- Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 2 minutes, until the green beans have brightened in color. Remove the vegetables from the boiling water with a strainer then plunge into an ice bath. Drain and remove the skins from the onions, set aside.
- Coat a skillet with olive oil and butter, bring to medium heat. Add the garlic and shallot cook until caramelized. Add the bay leaves and assorted mushrooms. Stir to combine, season with salt, pepper and thyme. Sprinkle the mixture with flour. Add the milk and boil for 3 minutes to thicken.
- Place the green beans and pearl onions in a 2-quart casserole dish. Pour mushroom over the vegetables. Toss to combine.
- Bake in the oven for 30 minutes. Top with fried onions, return to oven and bake for and additional 10 minutes.