Homemade Green Bean Casserole

cooking.nytimes.com

If you think you don’t like green bean casserole, withhold judgment until you’ve tried this entirely from-scratch version. It has all the classic elements of the Thanksgiving favorite, but its base is a mushroom gravy amped up with red-wine vinegar, red-pepper flakes and fresh thyme rather than a can of soup. If you don’t want to fry the onions yourself (we understand), you can always substitute 1½ cups store-bought fried onions or even crispier fried shallots.

subheading: For the Crisp Onions:

2 medium yellow onions (about 14 to 16 ounces), halved and thinly sliced with a sharp knife or mandoline

¼ cup all-purpose flour

2 tablespoons bread crumbs (panko or regular)

1 teaspoon kosher salt

High-heat oil, like canola, safflower or vegetable, for frying

subheading: For the Casserole:

3 tablespoons unsalted butter, plus more for greasing the dish

1 teaspoon kosher salt, plus more for the blanching water

1½ pounds green beans, trimmed and halved

½ teaspoon red-pepper flakes

1 tablespoon fresh thyme leaves

12 ounces mixed mushrooms (like a mix of cremini and shiitake), trimmed and sliced into ½-inch pieces

2 garlic cloves, thinly sliced

3 tablespoons all-purpose flour

1½ cups chicken stock or vegetable broth

1½ cups milk

1 pinch ground nutmeg

¼ teaspoon black pepper

1 teaspoon red-wine vinegar or sherry vinegar

1 teaspoon Worcestershire or soy sauce (optional)

Directions at cooking.nytimes.com

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