Cooking Monster

Onion Topping Better Than Green Beans

My wife exclaimed that while the green beans are “good,” the onions are “fab! Just like onion rings!”

I tossed together some green bean casserole last night for dinner. Just some frozen haricot verts, parboiled for 5 minutes, and some pre-made alfredo cheese sauce. I was thinking about topping the whole thing with Parmesan and panko bread crumbs, but then I remembered Alton Brown’s recipe for green bean casserole, where he eschewed all premade badness (the canned crispy onions and the cream of mushroom soup) in favor of homemade. He topped them with fresh made onion crisps. As leftovers, my wife exclaims that while the green beans are “good,” the onions are “fab! Just like onion rings!” So I guess I’ll be making them more often. The recipe isn’t that hard, though it’s a little heat intensive for a hot summer day.

1 or 2 onions, sliced thin
2 T AP flour
2 T panko bread crumbs
Salt, to taste

Preheat the oven to 475°. Slice the onions as thin as possible. (I use a slicing gizmo.) Separate into rings, and put in a large bowl. Add flour and bread crumbs and salt. Toss so that all the rings are relatively well coated. Spread on a sheet pan sprayed with cooking spray, and cook in the middle of the hot oven for 30 minutes, tossing every 10.

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