Ingredients:

  • 2 large yellow onions, thinly sliced (US: about 1 lb, Metric: about 450g)
  • 1 cup all-purpose flour (US: 4 ¼ oz, Metric: 120g)
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • Vegetable oil or canola oil, for frying (about 3 cups/700ml)
  • 2 pounds fresh green beans, trimmed (US: 2 lb, Metric: 900g)
  • 2 tablespoons olive oil (US: 2 tbsp, Metric: 30ml)
  • 1 pound cremini mushrooms, sliced (US: 1 lb, Metric: 450g)
  • 4 cloves garlic, minced
  • 4 tablespoons unsalted butter (US: ½ stick, Metric: 60g)
  • ¼ cup all-purpose flour (US: 1oz, Metric: 30g)
  • 3 cups chicken or vegetable broth (US: 24 fl oz, Metric: 700ml)
  • 1 cup heavy cream (US: 8 fl oz, Metric: 240ml)
  • 2 tablespoons soy sauce or tamari
  • ½ teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Toss sliced onions with flour, smoked paprika, garlic powder, onion powder, salt, and pepper.
  2. Heat oil in a deep fryer or large pot to 350°F (175°C).
  3. Fry onions in batches until golden brown and crispy (about 2-3 minutes per batch).
  4. Remove onions and drain on paper towels. Set aside.
  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. Immediately transfer green beans to an ice bath to stop the cooking process.
  8. Drain green beans well.
  9. Heat olive oil in a large skillet over medium heat.
  10. Sauté sliced mushrooms until browned and softened (about 8-10 minutes).
  11. Add minced garlic and cook for 1 minute more.
  12. Melt butter in the skillet. Whisk in flour and cook for 1-2 minutes to create a roux.
  13. Gradually whisk in chicken or vegetable broth, scraping up any browned bits from the bottom of the pan.
  14. Bring to a simmer and cook until thickened (about 5-7 minutes).
  15. Stir in heavy cream, soy sauce (or tamari), and nutmeg. Season with salt and pepper to taste.
  16. Preheat oven to 350°F (175°C).
  17. In a large bowl, combine blanched green beans and mushroom sauce.
  18. Gently fold in some of the crispy fried onions (reserve some for topping).
  19. Pour the mixture into the prepared baking dish.
  20. Top with remaining crispy fried onions.
  21. Bake for 20-25 minutes, or until heated through and bubbly.
  22. Let the casserole cool for a few minutes before serving.