Retro Green Bean Casserole with Fried Onions

Makes 6 to 8 servings

1 pound green beans, washed and trimmed 2 tablespoons (30 mL) canola oil, plus more for frying onions

1⁄2 teaspoon (2 mL) each kosher salt and black pepper, plus more for frying onions

2 minced garlic cloves 1 medium-sized yellow onion, thinly sliced

10 large cremini or button mushrooms, roughly chopped (about 4 cups)

1 tbsp (15 mL) cornstarch

Water, for mixing corn starch

2 cups (500 mL) 18 per cent fat table cream Celery salt, to taste

1⁄2 cup (125 mL) all-purpose flour

1 small yellow onion, thinly sliced into half moons and separated

Preheat oven to 350 F (180 C).

Over high heat, bring a large pot of salted water to a boil. Add beans and stir for one minute. Drain beans and rinse throughly with very cold water until beans are no longer hot. Set aside.

In a large, deep skillet over medium-low heat, stir together oil, salt, pepper and garlic until fragrant and garlic begins to sizzle. Turn heat up to medium. Add sliced medium onion and sauté until softened and starting to turn golden brown, about 10 minutes. Add mushrooms and continue to cook, stirring occasionally until browned and liquids have mostly cooked off, about 15 minutes. In a small bowl, whisk together constarch with a bit of water until there are no lumps. Stir mixture into mushrooms.

Turn heat down to medium-low. Stir in cream. Bring to a gentle simmer. Add celery salt, to taste. Continue to stir until sauce thickens to a thin pancake batter consistency. Add beans and gently toss to coat. Transfer to an ovensafe casserole dish. Bake for 20 minutes. Gently toss beans with tongs. Bake for five more minutes.

While beans are baking, prepare fried onion topping. In a small pot over medium-high heat, add enough oil until it reaches an inch high. In a small bowl, season flour generously with salt and pepper. Dredge sliced small onion lightly in flour mixture, shaking off any excess flour. Test if oil is hot enough by dipping a wooden chopstick or dropping a piece of onion to see if it bubbles. Fry onions in small batches until golden brown, about one minute. Using a slotted spoon, transfer fried onions to a plate lined with paper towels. Garnish green bean casserole with fried onions. Serve immediately or keep warm in oven at 200 F (195 C) until ready to serve.