Together, they result in a dish that tastes like nothing at all.
Yes, if there were ever a dish ripe for disruption, it is green bean casserole.
Ditch the package of fried onions and fry some shallots instead.
Crispy onions are mostly a texture thing.
you might get the same texture with a better flavor profile with fried shallots.
Making them is remarkably simple, as frying projects go, and can be done ahead of time.
(If not, test again in a minute.)
Carefully add the shallots in, transferring them using a spider strainer or steel slotted spoon.
The issue is that theyre already waterlogged.
Let’s deep fry first.
Place a quarter of your fresh, trimmed green beans into the oil you used for your shallots.
First, theyll blister to a golden brown, and then theyll turn a dark brown.
Turn off the burner and carefully take the oil off the heat.
Add half the remaining green beans, making sure each is making contact with the pan.
Allow the beans to sizzle away, tossing every 45 seconds.
Theyll quickly turn bright green, and get a nice char here and there.
After five minutes, remove the beans from the pan and place them in your baking dish.
Start frying the remaining beans.
Instead, use the sauce as another opportunity to add flavor and depth.
A beurre blanc is a sauce with a little viscosity, and without cream or flour.
Its a wine reduction to which you add a criminal amount of butter, which causes it to thicken.
To bring acid and sweetness to the party, you’ll add some orange juice concentrate.
(Do not try this with fresh squeezed oranges; it does not taste great.
I will not be accepting followup questions at this time, thank you.)
Add another chopped raw shallot, wine, and orange juice concentrate to a saucepan and mix well.
Turn off the heat and remove the saucepan.
Bring it together
Pour the sauce over the beans.
Allow it to come to room temperature uncovered before putting it into a 375F oven for 15 minutes.
Sprinkle the crispy shallots on top and serve.
Stir shallots constantly until they turn golden brown, about 10 minutes.
Remove using a spider strainer or slotted spoon, and lay on a paper towel-lined plate to drain.
Once browned, remove the green beans from oil and allow to drain on paper towels.
Turn off heat and remove pan from heat.
To a large skillet, add two tablespoons of the shallot oil and place over high heat.
After five minutes you should begin to see charred spots.
Remove the beans and place them in your final baking dish.
Continue frying the remaining green beans and add to your dish.
Mix well and bring to a simmer over medium high heat, stirring occasionally.
Allow it to reduce by two thirds.
Allow the sauce to simmer, still stirring, and cook for three minutes, until thickened.
Turn off the heat.
Pour the sauce over the green beans and place in a 375F oven for fifteen minutes.
Sprinkle on the shallots before serving.
