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French Onion Green Bean Casserole

French Onion Green Bean Casserole

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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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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
  2. 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.
  3. 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.
  4. Melt remaining 2 tablespoons butter in clean skillet; stir in panko until all crumbs are coated; reserve.
  5. 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.
  6. 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.
  7. 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

lucylove
46
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 the video instructions, and will do it again next year. I assembled it the day before, brought it up to room temp. while the turkey baked, then added the topping and popped it into the oven while the bird was resting. Gluten free Panko crumbs worked perfectly. Do use good quality Parmigiana-Reggiano cheese, it matters in this recipe. Kudos to Chef John for updating a very tired classic. Thank you!

KathyBarbieri
21
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 of onions. Still, I used them all in the dish, when one of those biggies would have sufficed. I used 1% milk and slightly less flour (my hand guesstimate was off). It didn't thicken quite as much as I thought it would. This could be due to my flour mismanagement or the 1% milk. It worked fine in the dish, it just didn't give that soupy-creamy texture that is found when making the recipe using soup from a can. Also, didn't have sherry vinegar so just used sherry on the onions. Mmmm. The Panko and Parm-Reggi was delightfully tasty. The Gruyere added a nice bite and depth. However, that cheese is really pricey. I may make it with a less expensive brand next time. The flavor of this dish was as wonderful as I thought it would be. What with all the chopping of my BIG onions and the green beans, the caramelizing and sauce cooking, and cheese shredding, this recipe is a bit time consuming and labor intensive. But the end result is elegant, tasty and gave me pride that I didn't do the soup version of this classic casserole. Thanks Chef John!

pink
20
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 flavored the white sauce with a little onion and garlic powders and used canned green beans instead of fresh. I was making a big turkey dinner with this, so I prepared it all the day before. I assembled it all together except the topping and refrigerated it. Once I was ready to cook I pulled it out of the refrigerator and topped it with the topping and put in the oven. It was great! It turned out nice and creamy and full of flavor! With the caramelized onions in this, you won't miss those crunchy ones that are normally on top. But Im sure you could still add those and it would give it another depth of flavor if you love them like I do. The gruyere cheese is expensive and honestly if you go with a cheaper swiss or even a gouda cheese, it would taste just as good. So don't get scared away with an expensive cheese because it will still be great with something cheaper! Thanks Chef John for this delicious casserole! I will be definitely making again!