Serves 6 – 8
For Crispy Onions:
2 medium yellow onions, halved and thinly sliced
¼ cup all-purpose flour
2 tablespoons panko or plain breadcrumbs
½ teaspoon salt
Freshly ground black pepper
Canola, rice bran, peanut or other high-heat oil, for deep-frying
For Mushroom Sauce:
3 tablespoons butter
12 ounces mushrooms, coarsely chopped
Freshly ground black pepper
¾ teaspoon salt
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 ½ cups vegetable or chicken broth
½ cup heavy cream
A few gratings fresh nutmeg (optional)
4 ounces Point Reyes TomaProvence, grated
1 – 1 ½ pounds green beans, trimmed and halved
Make the crispy onions:
Toss onions with flour, breadcrumbs, salt and pepper. Heat about 1/2-inch of oil in a 12-inch heavy skillet until hot. Add onions, a little at a time, making sure not to crowd the pan, and fry until a light golden brown. (Onions will continue to brown in the oven, so don’t get them too dark in the oil.) Remove with a slotted spoon, and place onions on paper towels to drain. Repeat with remaining onions. Set aside.
Heat oven to 400°F. Butter a large casserole dish.
Prepare beans: Bring a large pot of salted water to a boil and boil green beans for 5 minutes, until bright green and crisp. Drain beans, then plunge them into ice water to stop them from cooking. Drain again, and set aside.
Make mushroom sauce: Over medium-high heat, melt butter in a 12-inch skillet. Add mushrooms, salt and pepper and sauté until they begin to release their liquid, 3-5 minutes. Add garlic and sauté one minute more. Add flour and stir until it fully coats mushrooms. Add broth, ¼ cup at a time, stirring constantly. Simmer for 1 minute.
