My youngest child has fallen in love with gymnastics. With several of her weekday practices running late into the evening, our post-practice routine has become to stop by Stewart’s for fuel: for milkshakes or ice cream or, recently, for Funyuns. I have no idea where she learned of them, but on one stop last month, she pulled a bag off the shelf as casually as I pull milk from the cooler and threw them on the checkout counter. On the drive home, she insisted I taste a few. They’re so good, Mom, she said. You have to have some. She was not wrong. They are addictively delicious, and as she continued to hand me fistfuls of Funyuns, I couldn’t help but wish our family Thanksgiving tradition included some sort of green bean casserole topped with crispy fried onions or, better: Funyuns! Don’t worry. This is not a post about DIY Funyuns or elevated green bean casserole. I have never experienced an authentic green bean casserole so I wouldn’t know where to begin. But I do love green beans. And I do love the idea of green beans on the Thanksgiving table. And I do love the idea of those green beans being topped with crispy fried onions. The recipe below is the result of several endeavors to create a green bean-ish casserole topped with crispy fried onions without actually having to fry the onions. Spoiler: it didn’t work. I couldn’t get the onions (or shallots) really crisp without using a fair amount of hot oil, and I just don’t love that process. But what I don’t mind doing, especially in the name of a holiday side dish, is to slowly cook shallots on the stovetop until they turn deep amber in hue, become meltingly tender in texture, and taste as sweet as candy. These caramelized shallots pair so well with roasted green beans, which emerge from the oven in just about 20 minutes, crisp-tender in texture with blistered edges. I find this savory-sweet combination irresistible and while I had low expectations of my children enjoying them, two of them have, my son especially. The first time I served them, he took one bite, then, commenting on their sweetness, scooped another hefty portion onto his plate. Friends, these beans hold well at room temperature and will make their debut on my family’s holiday table this Thanksgiving, which somehow is less than two weeks away. I’ve added some notes in the recipe box below should you wish to add them to your menu. I hope all of your holiday plans are going well! PS: 25+ Thanksgiving Side Dishes
Roasted Green Beans with Caramelized Shallots, Step by Step
First, gather some shallots. Peel them. Then thinly slice them: You, of course, can use a knife, but if you are comfortable using a mandoline, now is the time to break it out. You need roughly two cups of sliced shallots: Add the shallots to a skillet with some olive oil: You can start the skillet over high heat, but as soon as the shallots begin sizzling, turn the heat to low. This is an exercise of patience: as the shallots begin to slowly brown, stir occasionally: They’re getting there… … there they are! When the shallots turn deep amber in hue, they’re done. Transfer them to a paper towel or towel-lined plate. Season with flaky sea salt. You can make the shallots days ahead of time. Store them at room temperature in an airtight vessel for 3 to 5 days. While the shallots caramelize on the stovetop, get going on the green beans: I’ve been buying these French green beans from Whole Foods, which conveniently are already trimmed, and which are very tasty, too. Of course, regular green beans will work in their place. This is two pounds of beans — scale down or up as needed. Toss with extra-virgin olive oil and salt. Transfer to a 450ºF oven for 15 to 25 minutes, depending on how many pounds of green beans you are cooking. Out of the oven, toss the green beans with vinegar. Taste and adjust with salt to taste. Transfer the beans to a serving platter. Top with those irresistibly sweet shallots. 5 from 6 reviews
