Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
French Onion Green Bean Casserole
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- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 361
- Total Fat
- 25 g
- Saturated Fat
- 15 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 16 g
- Cholesterol
- 68 mg
- Sodium
- 657 mg
This delicious spin on green bean casserole takes the flavors of French onion soup and incorporates them into a holiday favorite. Best of all we added an excellent hack that replaces the process of caramelizing the onions: Adding a splash of sherry vinegar helps replicate their sweetness and deep color, and French onion soup mix bolsters the flavor. Frozen green beans are another time-saver here, again with no loss of flavor (we know; we tried it with fresh beans too!). A blanket of crispy onions and lots of gooey cheese are the classic toppings. This new crowd-pleaser is bound to be a repeat on your holiday table — or anytime you need a sure-fire vegetable side.
- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 361
- Total Fat
- 25 g
- Saturated Fat
- 15 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 16 g
- Cholesterol
- 68 mg
- Sodium
- 657 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F. Empty the bags of greens beans into a colander and rinse briefly to defrost. Shake off any excess water.
- Melt the butter in a large Dutch oven over medium-high heat. Add the onions and cook, stirring often, until they begin to turn golden, 5 to 6 minutes. Add the vinegar and thyme and increase heat to high. Cook, stirring constantly, until the onions are deep golden, 1 to 2 minutes. Sprinkle in the soup mix and flour and season with pepper. Stir to combine and let cook for 1 minute to toast the flour. Whisk in the broth and cream and bring to a simmer. Simmer until thickened, 1 to 2 minutes. Stir in the green beans and cook until heated through, about 2 minutes. Stir in 1 cup of the crispy onions. Taste and season with salt, if needed.
- Transfer the mixture to a 9-by-13-inch baking dish. Top evenly with the remaining crispy onions. Combine the Gruyère and Parmesan in a medium bowl and toss. Sprinkle evenly over the crispy onions. Bake the casserole until the sauce is bubbling and the top is lightly browned and crusty, 25 to 30 minutes. Let cool 5 minutes before serving.
