Creamed Green Beans with Crispy Shallots
Tender green beans simmered soft in a silky cream sauce, piled high with crispy fried shallots and onions and brightened with lemon zest.
Servings: 10 servings
Ingredients
Crispy shallots and onions
- 4 large shallots peeled and thinly sliced into rings
- 1 medium yellow onion sliced into thin rings
- 1/3 cup all-purpose flour
- 2 cups neutral oil such as canola
- kosher salt for seasoning right out of the oil
Creamed green beans
- 3 pounds fresh green beans trimmed
- 5 tablespoons unsalted butter
- 1/2 yellow onion finely diced
- 4 cloves garlic minced
- 2 cups low-sodium chicken stock
- 1 1/2 cups heavy cream
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1 lemon zested, plus more zest to finish
- 1 tablespoon fresh lemon juice
Instructions
- Fry the shallots. Put the sliced shallots and the oil in a medium saucepan over medium heat. Cook, stirring often, for 15 to 20 minutes, until they turn light golden. Lift them out onto paper towels and salt them right away, since they crisp as they cool.
- Fry the onions. Bring the same oil up to 350 degrees F. Toss the onion rings in the flour with a pinch of salt, shake off the excess and fry them in batches for 2 to 3 minutes, until golden and crisp. Drain and salt them too.
- Build the base. Melt the butter in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and cook 4 to 5 minutes, until soft, then stir in the garlic for 30 seconds.
- Simmer until tender. Add the green beans and toss to coat. Pour in the stock, cover and simmer 20 to 25 minutes, stirring once or twice, until the beans are soft all the way through.
- Make it creamy. Uncover, then stir in the cream, salt, pepper and smoked paprika. Simmer 8 to 10 minutes, until the sauce thickens and coats the beans.
- Finish and serve. Stir in the lemon zest and juice, then taste and adjust the salt. Transfer to a serving dish, pile the crispy shallots and onions over the top and finish with a little more lemon zest.
Notes
Use fresh green beans, not frozen. Frozen beans release water and the sauce never tightens up.
Add the crispy topping right before serving so it stays crunchy. Once it sits in the sauce, it softens.
Make ahead: the shallots and onions keep in an airtight container at room temperature for up to 3 days. The beans can be made a day ahead, then rewarmed with a splash of stock.
This is not a casserole. There is no canned soup and no bacon, just beans, cream and a lot of fried alliums.
Nutrition
Calories: 315kcal | Carbohydrates: 18g | Protein: 4g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 400mg | Potassium: 380mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1400IU | Vitamin C: 17mg | Calcium: 90mg | Iron: 2mg