crispy onions

It's a twist on the classic green bean casserole... and yes, the pesto makes it better!

green bean casserole with cripsy pesto onions

white onion

C nondairy milk

apple cider vinegar

C rice flour

tsp smoked paprika

tsp sea salt

tsp black pepper

C vegetable oil,

C green beans,

shallot, thinly sliced

garlic cloves,

coconut oil

Le Grand Vegan Alfredo Sauce

tbsp arrowroot powder (or cornstarch)

onion powder

Le Grand Vegan Pesto (use 1 to 2 tbsp on top of the casserole)

Thinly slice the onion. It works best to use a mandolin to get them even, but if you're great with a knife then try it out! They should be thin enough that you can see through them. Pour the nondairy milk into a shallow dish and whisk in the apple cider vinegar. Let the onions soak in this mixture for 15 minutes. In a separate mixing bowl, combine the flour with smoked paprika, sea salt, and ground black pepper.

Heat your frying oil in a heavy-bottomed pot or deep fryer to 365°F to 375°F.

Using a pair of tongs, take a handful of onions from the liquid and coat evenly with the flour mixture, then submerge into the oil. You can turn them over once in the frying oil to make sure they're cooking evenly. They take about 2 minutes to get crispy. Remove that batch with the tongs and lay out onto paper towel. Continue doing batches until all the onions are used up.

Blanche the green beans in boiling water. Once they turn bright green and are only partially cooked, drain them, and submerge them in ice cold water to prevent them from continuing to cook.

In a pot over medium heat,&nbsp;whisk together the&nbsp;alfredo sauce,&nbsp;nondairy milk, arrowroot powder, and onion powder&nbsp;until it starts to bubble. Keep whisking constantly until it starts to thicken, then&nbsp;remove it&nbsp;from the heat and set aside.

In a pan over&nbsp;medium heat,&nbsp;sauté&nbsp;shallot and garlic in coconut oil for 2 to 3 minutes. Then add the drained green beans into the pan and cook for 5 minutes. Add the thickened alfredo sauce and stir&nbsp;to coat all the beans. Let it sit in the pan, stirring occasionally for about 10 minutes as the sauce starts to thicken and the beans finish cooking through.&nbsp;

Transfer this to your serving dish. Top with as many crispy onions as you like and drizzle some pesto on top of the onions, as desired. Serve immediately.

Take your holiday classics to a whole new level by making Copycat French's Fried Onions From Scratch and never buy store bought fried onions again!

Copycat French's Fried Onions From Scratch

Homemade (or store bought) Buttermilk (http://www.servedfromscratch.com/5-minute-homemade-buttermilk/)

onions,

All purpose flour

Kosher salt

tsp Fresh ground pepper

Vegetable oil

Soak onions in buttermilk for at least 10 minutes.&nbsp;

In a shallow dish add flour, salt, and pepper and mix well.&nbsp;

In a large pan heat vegetable oil to 375 degrees.&nbsp; To test to see if your oil is ready for frying, dip the handle of a wooden spoon in the oil and if it bubbles around the handle then it's ready.

Dredge buttermilk soaked onions in flour until well coated and add to oil, frying in batches until golden brown then remove form oil with a slotted spoon and drain on a paper towel lined plate.&nbsp; Continue with all of the onions with additional paper towel lined plates after a double layer of onions are on one.&nbsp;&nbsp;

Use immediately or store in an airtight container in a dry cool place for up to a few days.

A warm and comforting lentil rice pilaf with caramelized onions. This pilaf is known as 'mujadara' in the middle east and is vegan-friendly and perfect as a side for holidays or weeknight dinners!

Lentil Rice Pilaf with Caramelized Onions (Mujadara)

brown lentils,

basmati rice

olive oil

cumin

coriander

turmeric (optional)

¾ teaspoon of ground allspice

cinnamon

sugar

salt

Prepared Shirazi salad,

PREP: Add the lentils into a small saucepan and...

PREP: Add the lentils into a small saucepan and add water until the lentils are covered by at least 2 inches. Cook the lentils over medium-high heat until almost tender, about 15-18 minutes. Drain; set aside.

SOAK: Soak the rice in a bowl of...

SOAK: Soak the rice in a bowl of cold water for 20 minutes while you caramelize the onions.

CARAMELIZE: Add the olive oil into a deep, thick-bottomed...

CARAMELIZE: Add the olive oil into a deep, thick-bottomed pot (with a lid), like a dutch oven. Heat the olive oil over medium heat. Once hot, add the onions and stir them to coat with the oil. Set a timer for 20 minutes. Cook the onions for a total of 18-22 minutes, stirring often, or until the onions are a deep orange or a light brown color. If the onions start to brown before the 10-minute mark, lower the heat. Ideally, they should start developing color around 12-15 minutes. And from that point on, you'll need to stir the onions often so that they don't burn. Remove the onions to a paper towel-lined plate; set aside.

MUJADARA: Drain the soaked rice thoroughly and add...

MUJADARA: Drain the soaked rice thoroughly and add it to the oil remaining in the pot (if you have less than a tablespoon, add a little more). Sauté the rice in the remaining oil for 2 minutes. Add the lentils to the pot and season with the cumin, coriander, turmeric, allspice, cinnamon, sugar, and salt. Add 1 1/2 cups of water and let the water come to a rolling boil, cover, lower the heat to the lowest setting, and let cook for 15 minutes. Remove the pot from the stove.

STEAM: Grab a piece of paper towel large...

STEAM: Grab a piece of paper towel large enough to cover the pot. Add the caramelized onions to the top of the rice and place the paper towel flat on the pot before placing the lid on top. Let sit for 10 minutes (your stove should be off at this point). Fluff and mix in the onions before serving.

Add flavor and texture to many Vietnamese dishes. This foolproof recipe ensures perfectly crispy shallots every time, without burning.

How to Make Crispy Fried Shallots (Hanh Phi)

shallots

vegetable oil

Slice shallots

Using a food processor with a slicing blade or a mandoline slicer, slice the shallots as evenly and thinly as possible. You can also slice by hand if you don&#8217;t have these tools.

Microwave

Spread shallots evenly on a microwave-safe plate lined with several layers of paper towels. Microwave for 1 minute. Remove from microwave and dab the softened shallots with more paper towels to remove excess moisture.

Add oil and shallots to a frying pan (yes, add shallot to room temperature oil). Heat oil to 250°F and lightly fry for 8 minutes or when the majority of the shallots turn light brown. Occasionally stir the shallots for even browning. Note: residual heat will continue to cook the shallots so get them out of the oil before the desired color.

Storage

Use a slotted spoon or a fine mesh sieve to remove the shallots and transfer them a to plate lined with paper towels or a wire basket for better results. Once cooled, the shallots are ready to use. Store fried shallots in an airtight container at room temperature for up to 8 months.

Reserve the oil

Strain the oil through a fine-mesh strainer or cheesecloth to remove any last bit of shallots that may have remained. Transfer this aromatic shallot oil to an air tight jar and store it at room temperature. Reserve it for use with dishes that require oil.

Thank you for posting this recipe! The picture was extremely helpful in knowing when to take out the shallots. I think I pulled mine about 10 seconds too early so not all of them were evenly crispy and they might need to dry out a little more for ideal texture. All around, excellent. I also ended up seasoning with a little salt at the end for a little more flavor.

Try some oven roasted potatoes and onions for a spectacular side dish that&#039;s easy enough to make for a weeknight dinner. Let the onion flavor infuse into the new potatoes as they get crispy while roasting in the oven. Prep in just 10 minutes for a side dish that&#039;s worthy of a holiday meal.

Oven Roasted Crispy Potatoes and Onions

potatoes

rosemary and thyme (chopped)

vidalia onion (thinly sliced)

chives and tarragon (mixture of these chopped)

flaky sea salt

Preheat oven to 450º. Cover a rimmed baking sheet with foil.

In a medium bowl, toss the potatoes with olive oil and 1 teaspoon salt.

Sprinkle rosemary and thyme on the bottom of baking sheet, spread the onion slices over the herbs, and top with potatoes cut side down. Scrape any olive oil remaining in the bowl over the potatoes.

Roast until the potatoes are tender and brown on the edges, 30-35 minutes. transfer the potatoes and onions to a bowl and toss with the remaining herbs. Season to taste with sea salt.

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