Rating: 3.43 stars
63 Ratings
  • 5 star values: 10
  • 4 star values: 18
  • 3 star values: 25
  • 2 star values: 9
  • 1 star values: 1
  • 63 Ratings

No limp, overcooked vegetables on this table. Sautéed beans keep their toothsome bite, and still get the gift of classic fried onion topping. For our modern green-bean casserole, we quickly steam-sauté the beans and finish them with lemon juice and zest.

Martha Stewart Living, November 2021

Gallery

Credit: Mikkel Vang

Recipe Summary test

prep:
20 mins
total:
1 hr 10 mins
Yield:
Serves 10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Soak onions in cream for 10 minutes. Meanwhile, combine flour, breadcrumbs, and cayenne in a shallow dish; season generously with salt and pepper.

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  • Drain onions, separate into rings, and toss in flour mixture until evenly and thoroughly coated. Transfer to a rimmed baking sheet; drizzle with 3 tablespoons oil, gently tossing to evenly coat. Spread to edges in an even layer.

  • Bake, gently stirring every 10 minutes, until onions are crisp and golden brown, about 30 minutes. Let cool completely before serving or storing.

  • In a large straight-sided skillet or wide, shallow pot, combine green beans, remaining 3 table-spoons oil, lemon zest, 1/2 teaspoon salt, and 3/4 cup water. Bring to a boil, then cover, reduce heat to medium, and simmer 5 minutes. Uncover, increase heat to medium-high, and continue cooking, stirring occasionally, until water evaporates and beans are sizzling, tender, and slightly darkened, 6 to 8 minutes. Drizzle with lemon juice, season to taste, and serve warm, topped with fried onions.

Cook's Notes

The onions can be made up to three days ahead and stored in an airtight container at room temperature

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Reviews

63 Ratings
  • 5 star values: 10
  • 4 star values: 18
  • 3 star values: 25
  • 2 star values: 9
  • 1 star values: 1