French Onion Green Bean Casserole

French Onion Green Bean Casserole is a delicious and elevated side dish using fresh ingredients! Add it to your favorite holiday dishes for nice little twist on the classic green bean casserole.

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1 5

1 40

Side Dish

American, French

256 kcal

Equipment

Ingredients

24 ounce green beans, fresh or frozen, trimmed + cut in half
6 tablespoon unsalted butter, divided
2 medium sweet onions, about 1-1/2 lbs, halved + sliced thin from root to tip
1 teaspoon white sugar
2 cloves garlic, minced
2 tablespoon dry sherry
2 tablespoon all purpose flour
1 cup low-sodium vegetable broth
¾ cups half & half
kosher salt + fresh cracked black pepper
1 cup shredded gruyere cheese
½ cup panko breadcrumbs
½ teaspoon garlic powder

Instructions

Bring a large pot of salted water to a boil over high heat. Boil the green beans for 3 minutes. Drain in a colander and immediately run cold water over the beans to stop the cooking. Drain well and set aside.
Preheat oven to 350°F. Spray a 2-quart casserole with cooking spray.
Return the pot to a burner over medium heat. Add 4 tbsp of butter to melt. Add the onions and sugar; toss together. Cook the onions for 20 to 25 minutes until they are soft and golden brown. Stir every so often to prevent burning; adjust the burner down a little if they are getting color too quickly. Add the garlic during the last couple minutes to release their fragrance. Finally, add the dry sherry and allow it to cook off.
Stir the flour into the onions and cook for another 3 to 4 minutes. Continue stirring to prevent sticking.
Stir in the broth and half & half. Bring it to a bubble; cook for 2 to 3 minutes until it begins to thicken. Take it off the burner. Season with kosher salt + fresh cracked black pepper.
Return the green beans to the pot and toss to coat in the sauce. Transfer the green bean + onion mixture to the prepared casserole. Sprinkle shredded gruyere over the top.
Melt the remaining 2 tbsp of butter and combine it with the Panko and garlic powder in a small bowl. Sprinkle over the top of the casserole.
Bake uncovered for 30-35 minutes until the topping is golden brown.

Notes

To Thoroughly Drain Green Beans: Place a tea towel over a sheet pan. Spread the green beans out in an even layer to dry while the onions caramelize.
Make-Ahead Instructions: Assemble the entire casserole except for the breadcrumb topping. Cover the baking dish tightly with plastic wrap and refrigerate. Allow it to rest at room temperature while the oven preheats. Make and sprinkle it with the breadcrumb topping just before baking.
Storing & Reheating Leftovers: Transfer leftover green bean casserole to an airtight container and refrigerate for 2 to 3 days. Reheat leftovers in a 350°F oven until hot throughout and the topping has re-crisped.

Nutrition

holidays, make ahead, oven, stove top, thanksgiving

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