fried onion

The classic Thanksgiving green bean casserole, but upgraded, with fresh beans, freshly fried onions, and a homemade mushroom sauce.

The Ultimate Homemade Green Bean Casserole Recipe

(480 milliliters) canola oil

Kosher salt

(10 milliliters) soy sauce

(10 milliliters) lemon juice lemon

(480 milliliters) low-sodium store-bought chicken stock

(360 milliliters) heavy cream

(30 grams) butter

garlic,

(30 grams) flour

black pepper

Combine shallots and oil in a wok or medium nonstick saucepan. Shallots should barely stick out above level of oil. Place over high heat and cook, stirring frequently, until shallots are completely soft, about 12 minutes. 

Meanwhile, line a rimmed baking sheet with 6 layers of paper towels. Continue to cook shallots, stirring constantly, until shallots are light golden brown, about 8 minutes.

Immediately strain through a fine-mesh strainer set in a heat-proof bowl or saucepan. Set shallot oil aside. You should have about 2 cups of fried shallots.

Transfer fried shallots to paper towels. Lift up one end of top paper towel and roll shallots off onto second. Blot with first towel to absorb excess oil. Repeat 4 more times, transferring shallots from one paper towel to the next, until only one paper towel remains. Season well with salt.

Allow shallots to cool completely, about 45 minutes. Once they've cooled, transfer to a sealed airtight container. Shallots can be made up to 1 month in advance. 

Smash mushrooms under the bottom of a large skillet until broken into 1/4- to 1/2-inch pieces. Roughly chop into pieces approximately 1/8 to 1/4 inch in size. Set aside. 

Combine soy sauce, lemon juice, chicken stock, and heavy cream in a 1-quart liquid measuring cup or medium bowl.

Add 2 tablespoons (30ml) reserved shallot oil (save remainder in an airtight container for another use) and butter to a 12-inch nonstick skillet. Heat over high heat until butter is melted and foaming subsides. Add mushrooms to skillet and cook, stirring occasionally, until liquid is evaporated and mushrooms begin to sizzle, 6 to 10 minutes.

Reduce heat to medium-high. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until light golden blond, 1 to 2 minutes. Whisking constantly, add stock and cream mixture. 

Bring to a boil, reduce to a simmer, and cook until mixture achieves a texture between pancake batter and heavy cream, about 5 minutes. Season to taste with salt and pepper.

Adjust oven rack to lower-middle position and preheat oven to 350°F (180°C). Bring 1 gallon (3.8L) water and 1/4 cup (48g) kosher salt to a boil over high heat. Fill a large bowl with 1 quart ice cubes and 2 quarts (1.9L) water. 

Add green beans to water and boil until tender but still bright green, about 5 minutes. Drain through a colander set over the sink and immediately transfer to ice water until completely cooled. Drain green beans and set aside.

Combine green beans, mushroom sauce, and 1 cup fried shallots. Transfer to a 9- by 13-inch rectangular baking dish or a 10- by 14-inch oval baking dish. Bake until hot and bubbly, 15 to 20 minutes. Top with remaining cup fried shallots and serve.

In this classic Middle Eastern Mujaddara recipe, humble lentils and rice are seasoned with warm spices and fried onions for a tasty and satisfying dish!

Mujaddara Recipe: Spiced Lentils, Rice and Fried Onions

brown lentils

vegetable oil

onions

all-purpose flour

olive oil (divided)

cumin seeds

basmati rice

salt

allspice

Cinnamon

sugar

Coriander

turmeric

¼ teaspoon Ground Black Pepper

Place the lentils in a medium saucepan along with enough water to cover by two inches. Bring to a boil and cook for 10 to 12 minutes, until the lentils have softened slightly but still have some bite to them. Drain and set aside.

Meanwhile, heat the vegetable oil in a large pot set over medium-high heat to reach a consistent deep-fry temperature (375 degrees). Peel and slice the onions into thin rings. Place the onions in a large bowl and break the rings up with your hands (you should have about six cups). Toss the onions with the flour to evenly coat.

In a 4 quart or larger pot, heat the two teaspoons of olive oil along with the cumin seeds over medium heat for 2 minutes to toast. Stir in the rice, remaining two tablespoons of oil, the allspice, cinnamon, sugar, coriander, and turmeric. Add 1 ¾ cups of water along with the boiled lentils. Allow the mixture to come to a light boil over medium heat, then immediately cover the pot and simmer on the lowest heat setting for 15 minutes.

While the mejadra is cooking, work in batches to fry the onions.  Carefully lower one quarter of the onion rings into the hot oil, a small handful at a time, and fry for 3 to 4 minutes, until deeply brown and crispy. Strain from the oil with a metal utensil and place on a paper towel-lined sheet to drain. Allow the oil to return to deep fry temperature and repeat with remaining onions until all have been fried.

Once the mejadra has simmered for 15 minutes, turn off the heat, quickly wrap the pot lid in a towel and place securely over the mouth of the pot. Allow to steam in the pot for 15 to 20 minutes, until rice and lentils are cooked through.

Stir half of the fried onions into the mejadra mixture. Transfer to a serving plate and top with remaining fried onions. Serve warm or at room temperature.

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