Ingredients:

  • 2 large yellow onions, thinly sliced (approx. 500g)
  • 1 cup all-purpose flour (120g), plus more for dredging
  • 1 teaspoon salt (6g)
  • ½ teaspoon black pepper (3g)
  • Vegetable oil, for frying (approx. 4 cups/950ml)
  • 2 pounds fresh green beans, trimmed and halved (approx. 900g)
  • 1 tablespoon olive oil (15ml)
  • Salt and pepper to taste
  • 4 tablespoons unsalted butter (60g)
  • 8 ounces cremini mushrooms, sliced (approx. 225g)
  • ½ teaspoon salt (3g)
  • ¼ teaspoon black pepper (1.5g)
  • 2 cloves garlic, minced (approx. 6g)
  • 3 tablespoons all-purpose flour (25g)
  • 3 cups vegetable broth (720ml)
  • ½ cup heavy cream (120ml)
  • 2 tablespoons soy sauce (30ml)
  • 1 teaspoon Worcestershire sauce (5ml)
  • ½ teaspoon dried thyme (2.5g)
  • Optional: 2 tablespoons dry sherry

Instructions:

  1. Toss onion slices with flour, salt, and pepper.
  2. Heat oil in a large pot to 350°F (175°C).
  3. Fry onions in batches until golden brown and crispy.
  4. Remove with a slotted spoon and drain on paper towels. Season with salt immediately.
  5. Bring a large pot of salted water to a boil.
  6. Blanch green beans for 3-4 minutes until bright green and slightly tender-crisp.
  7. Drain and toss with olive oil, salt, and pepper.
  8. Melt butter in the skillet/Dutch oven over medium heat.
  9. Sauté mushrooms until browned and softened.
  10. Add garlic, salt, and pepper, cook until fragrant.
  11. Stir in flour and cook for 1 minute.
  12. Gradually whisk in vegetable broth, soy sauce, and Worcestershire sauce.
  13. Bring to a simmer, stirring constantly, until thickened.
  14. Stir in heavy cream and thyme (and sherry, if using).
  15. Taste and adjust seasonings.
  16. Combine green beans and mushroom sauce in the baking dish.
  17. Top with crispy fried onions.
  18. Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until heated through and bubbly.
  19. If onions aren't crispy enough, broil briefly (watch carefully!).
  20. Let cool slightly before serving.