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My review
French Onion Green Bean Casserole
59k
Chef John
"The iconic green bean casserole is reworked with the flavors of French onion soup -- caramelized onions and Gruyere cheese."
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Ingredients
1 h 30 m servings 216Original recipe yields 10 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
- Heat 2 tablespoons of butter in a large skillet over medium heat. Stir the onions into the pan; cook and stir until very soft and golden brown, about 15 minutes. Stir in sherry vinegar. Transfer to a small bowl, and reserve.
- In the same skillet, melt 2 more tablespoons butter. Whisk in 2 tablespoons flour. Stirring constantly, cook over medium heat until the flour smells like baked pie crust, about 3 minutes. Slowly whisk in milk, about 1/2 cup at a time, then whisk in nutmeg, cayenne pepper, and thyme. Bring to simmer, and cook until thickened, whisking constantly, 3 more minutes. Transfer to a bowl and reserve.
- Melt remaining 2 tablespoons butter in clean skillet; stir in panko until all crumbs are coated; reserve.
- Bring a large saucepan of salted water to a boil over medium heat, and boil beans until bright green and crisp but not raw tasting, 3 to 4 minutes. Drain very well.
- Spoon half of the caramelized onions into the prepared casserole dish; top with green beans. Season with salt and black pepper. Spread reserved white sauce over the green beans; sprinkle with half of the Gruyere cheese. Top with the rest of the onions, and use the back of a spoon to push onions down into sauce and cheese. Top with the buttered panko crumbs, the remaining Gruyere, and Parmesan cheese.
- Bake in the preheated oven until hot throughout and lightly browned, about 30 minutes. Let sit 10 minutes before serving.
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Reviews
Read all reviews 95134 Ratings
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Most helpful positive review
11/26/2011
Why are there only 5 stars? This recipe deserves 10! So much better than the canned soup version. Everyone declared it a hit, and hubby said it was the star of the meal. Made this exactly per th...
Most helpful critical review
1/5/2012
This recipe is not worth the time or effort. It has some decent flavors, but nothing that really makes it worth it. It looks good, smells good and tastes mediocre. We love green bean casserole a...
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11/26/2011
Why are there only 5 stars? This recipe deserves 10! So much better than the canned soup version. Everyone declared it a hit, and hubby said it was the star of the meal. Made this exactly per th...
11/27/2011
Made this for Thanksgiving. Loved Chef John's video tutorial. "2 Large yellow onions" was hard to judge for me. Here in TX we grow 'em BIG. I ended up using 2 pans to caramelize the plethora...
2/19/2012
If you are wanting a more decadent green bean casserole other than the regular boring soup kind, this is it! This is one of my favorites now! I pretty much went exactly by the recipe except I ...
12/4/2011
I was looking for a way to make the traditional 'green bean casserole' without having to resort to using the stuff from a can as I have to cook gluten-free. This version is way better and my tas...
12/18/2011
This recipe was the hit of the big dinner party which included a delicious rack of pork and cheesy, fantastic scalloped potatoes. It's rather a lot of work, but I followed the recipe EXCEPT for ...
1/5/2012
This recipe is not worth the time or effort. It has some decent flavors, but nothing that really makes it worth it. It looks good, smells good and tastes mediocre. We love green bean casserole a...
10/11/2012
It came out exactly how it looked on the video and the taste was AMAZING!! I was never a fan for green bean casserole but, with this recipe I am a convert I needed a recipe. I got stuck with ma...
12/7/2011
Nobody except my husband liked this at the Thanksgiving table. I thought it was pretty good, just not worth the effort that I put into it. Hate to say it, but I'll probably go back to the canned...
10/26/2012
The wife and I were surprised by the savory flavor. I believe it has a lot to do with the caramelized yellow onions. Am going to try it next time with sweet onion (like Vidalia) and see what hap...