2 Medium onions, thinly sliced
1/4 Cup all-purpose flour
2 Tbsp panko bread crumbs
1 Tsp Kosher salt
Non-stick cooking spray
For the beans and sauce-
2 Tbsp + 1 Tsp Kosher salt, divided
1 Pound fresh green beans, rinsed, trimmed and halved
2 Tbsp unsalted butter
12 Ounces mushrooms, trimmed and cut into 1/2 inch pieces
1/2 Tsp freshly ground black pepper
2 Cloves garlic, minced
1/4 Tsp ground nutmeg
2 Tbsp all-purpose flour
1 Cup chicken broth
1 Cup half and half
Directions:
Preheat oven to 400.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coate a sheet pan with nonstick cooking spray and evenly spread onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during baking. Once done, remove from the oven and set aside until ready to use.
For the beans and sauce-
While the onions are cooking, prepare the beans. Prepare an ice bath by filling a large bowl with ice water, place by stove. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and submerge in an ice bath to stop the cooking process. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Recipe Source: Alton Brown, Food Network
