Green Bean Casserole with Crispy Fried Onions

Green Bean Casserole 

INGREDIENTS

• 1 can (10.5 ounces) cream of mushroom soup

• 3/4 cup milk (If making your own crispy onions, you can use the leftover milk from soaking the onions. Add fresh milk as needed to get a full 3/4 cup)

• 2 cans (14.5 ounces each) green beans, drained

• 1 1/3 cup crispy fried onions (store bought) or one batch of homemade, see recipe below

• Pinch of black pepper

• Other optional seasonings (rosemary, thyme, sage, marjoram, garlic powder, paprika)
  

DIRECTIONS

1. Preheat oven to 350°F.

2. Mix cream of mushroom soup, milk, and seasonings in a 1 1/2 quart baking dish. Stir in the drained green beans and about 1/3 of the crispy fried onions.

3. Bake for 30 minutes and stir.

4. Top with remaining crispy onions and bake for another 5-10 minutes until onions are golden brown.

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Crispy Fried Onions

INGREDIENTS

• 1 white or yellow onion

• 1 cup milk + 1 tablespoon vinegar (to make buttermilk)

• 1/2 cup flour

• 1 teaspoon seasoning of choice (consider Cajun seasoning or Italian seasoning) 

• Vegetable oil for frying 

• Sea salt to finish 

DIRECTIONS

1. Peel onion and chop in half (running knife from top to bottom).

2. Slice onion into thin strips working your way from one end to the other (rather than side to side. This will give you even half circles).

3. Soak onion slices in milk/vinegar mixture for 10 minutes.

4. Heat oil in a shallow, wide pan over medium heat.

5. Add the flour and seasonings to a bowl and toss onion slices in the mixture. Shake through your fingertips to remove any excess flour from the onions and carefully place into the hot oil. Do not          overcrowd the pan. Work in small batches

6. Use tongs to move around the onion strips in the hot oil so they cook evenly. Watch closely.

7. Once golden brown, remove fried onions from the oil and place onto a plate lined with paper towels or on a cooling rack so the oil can drain off.  Sprinkle lightly with sea salt.