Ingredients
- For that topping:
- 2 medium onions, thinly sliced
- 1/4 cup all-purpose flour
- two tablespoons panko bread crumbs
- 1 teaspoon kosher salt
- Nonstick cooking spray
- For beans and sauce:
- two tablespoons plus 1 teaspoon kosher salt, divided
- 1 pound fresh eco-friendly beans, rinsed, trimmed and halved
- two tablespoons unsalted butter
- 12 ounces mushrooms, trimmed and reduce 1/2-inch pieces
- 1/2 teaspoon freshly ground pepper
- 2 cloves garlic clove, minced
- 1/4 teaspoon freshly ground nutmeg
- two tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
Directions
Preheat the oven to 475 levels F.
Combine the onions, flour, panko and salt inside a large mixing bowl and toss to mix. Coat a sheet pan with nonstick cooking spray and evenly spread the onions around the pan. Put the pan around the middle rack from the oven and bake until golden brown, roughly half an hour. Chuck the ball onions two to three occasions during cooking. Once done, remove in the oven and hang aside until available. Turn the oven lower to 400 levels F.
As the onions are cooking, prepare the beans. Bring a gallon water and a pair of tablespoons salt to some boil within an 8-quart saucepan. Add some beans and blanch for five minutes. Drain inside a colander and immediately plunge the beans right into a large bowl of cold water to prevent the cooking. Drain and hang aside.
Melt the butter inside a 12-inch surefire skillet set over medium-high temperature. Add some mushrooms, 1 teaspoon pepper and salt and prepare, stirring from time to time, before the mushrooms begin to stop a few of their liquid, roughly four to five minutes. Add some garlic clove and nutmeg and then prepare for an additional one to two minutes. Sprinkle the flour within the mixture and stir to mix. Prepare for one minute. Add some broth and simmer for one minute. Reduce the heat to medium-low and add some half-and-half. Prepare before the mixture thickens, stirring from time to time, roughly six to eight minutes.
Remove in the heat and stir in 1/4 from the onions and every one of the eco-friendly beans. Top using the remaining onions. Put into the oven and bake until bubbly, roughly fifteen minutes. Remove and serve immediately.
Recipe thanks to Alton Brown, 2007
