Print
Ingredients
Scale
- 1 medium onion, thinly sliced
- ½ cup (62g) all-purpose flour (spooned & leveled)
- ¾ cup (45g) panko breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 large egg
- 1 tablespoon (15ml) milk
- 1 tablespoon + 1 teaspoon salt, divided
- 1 pound fresh green beans, rinsed, ends trimmed, and halved
- 2 tablespoons (28g) unsalted butter
- 8 ounces sliced mushrooms
- ½ teaspoon ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons (15g) all-purpose flour
- ¾ cup (180ml) chicken or vegetable broth
- 1¼ cups (300ml) half-and-half
Instructions
- Preheat oven to 450°F (232°C).
- Slice and separate the onion, then bread by coating in flour, egg mixture, and panko.
- Bake onion slices for about 20 minutes until golden brown.
- Boil green beans for 5 minutes, then transfer to an ice bath.
- In a skillet, sauté mushrooms with butter, salt, and pepper until moisture is released.
- Add garlic and flour, stir to combine, then pour in broth and half-and-half.
- Mix the sauce with blanched green beans and a quarter of the baked onions.
- Transfer to a casserole dish, top with remaining onions, and bake at 400°F (204°C) for 15 minutes.
Notes
Always use fresh green beans for the best results.
To thicken the sauce, simmer longer if desired.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 2
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 6
- Cholesterol: 65