"The iconic green bean casserole is reworked with the flavors of French onion soup -- caramelized onions and Gruyere cheese." — Chef John
Watch video tips and tricks
For the onions:
yellow onions, thinly sliced lengthwise
salt and ground black pepper to taste
For the white sauce:
2 1/2 tablespoons
2 1/2 cups
cayenne pepper to taste
For the topping:
panko bread crumbs
fresh green beans, trimmed
shredded Gruyere cheese, divided
grated Parmesan cheese
Why are there only 5 stars? This recipe deserves 10! So much better than the canned soup version. Everyone declared it a hit, and hubby said it was the star of the meal. Made this exactly per the video instructions, and will do it again next year. I assembled it the day before, brought it up to room temp. while the turkey baked, then added the topping and popped it into the oven while the bird was resting. Gluten free Panko crumbs worked perfectly. Do use good quality Parmigiana-Reggiano cheese, it matters in this recipe. Kudos to Chef John for updating a very tired classic. Thank you!
This recipe is not worth the time or effort. It has some decent flavors, but nothing that really makes it worth it. It looks good, smells good and tastes mediocre. We love green bean casserole and were hoping this would be better then other versions. It's not and with all the amazing ingredients it's almost baffling. Like they wash each other out somehow. Just remember this review when your kicking yourself after laboring for nothing =)
Made this for Thanksgiving. Loved Chef John's video tutorial. "2 Large yellow onions" was hard to judge for me. Here in TX we grow 'em BIG. I ended up using 2 pans to caramelize the plethora of onions. Still, I used them all in the dish, when one of those biggies would have sufficed. I used 1% milk and slightly less flour (my hand guesstimate was off). It didn't thicken quite as much as I thought it would. This could be due to my flour mismanagement or the 1% milk. It worked fine in the dish, it just didn't give that soupy-creamy texture that is found when making the recipe using soup from a can. Also, didn't have sherry vinegar so just used sherry on the onions. Mmmm. The Panko and Parm-Reggi was delightfully tasty. The Gruyere added a nice bite and depth. However, that cheese is really pricey. I may make it with a less expensive brand next time. The flavor of this dish was as wonderful as I thought it would be. What with all the chopping of my BIG onions and the green beans, the caramelizing and sauce cooking, and cheese shredding, this recipe is a bit time consuming and labor intensive. But the end result is elegant, tasty and gave me pride that I didn't do the soup version of this classic casserole. Thanks Chef John!
This recipe was the hit of the big dinner party which included a delicious rack of pork and cheesy, fantastic scalloped potatoes. It's rather a lot of work, but I followed the recipe EXCEPT for adding 1/2 lb of cooked, chopped bacon (divided) to both layers of the onions. I used the fresh haricot verts (fresh green beans) from Trader Joe's. Oh boy, this is a guaranteed hit - go for it!!
I was looking for a way to make the traditional 'green bean casserole' without having to resort to using the stuff from a can as I have to cook gluten-free. This version is way better and my taste buds were pleased! Yes--the cheese is pricey (I paid $4.99 for 4 oz) but it marries all the ingredients together perfectly -- savory and sweet. I didn't have access to fresh green beans and used 2 lbs of frozen -- I cooked them 2 minutes less than the package specified to avoid them getting mushy. I also don't keep milk in the house and substituted half-half. Of course, more calories and fat but the sauce was rich and creamy; I used rice flour to make the roux -- 4 tbsp. For the top, I used Kinnikinnick gluten free panko bread crumbs. This recipe is definitely a keeper in my household!
If you are wanting a more decadent green bean casserole other than the regular boring soup kind, this is it! This is one of my favorites now! I pretty much went exactly by the recipe except I flavored the white sauce with a little onion and garlic powders and used canned green beans instead of fresh. I was making a big turkey dinner with this, so I prepared it all the day before. I assembled it all together except the topping and refrigerated it. Once I was ready to cook I pulled it out of the refrigerator and topped it with the topping and put in the oven. It was great! It turned out nice and creamy and full of flavor! With the caramelized onions in this, you won't miss those crunchy ones that are normally on top. But Im sure you could still add those and it would give it another depth of flavor if you love them like I do. The gruyere cheese is expensive and honestly if you go with a cheaper swiss or even a gouda cheese, it would taste just as good. So don't get scared away with an expensive cheese because it will still be great with something cheaper! Thanks Chef John for this delicious casserole! I will be definitely making again!
Nobody except my husband liked this at the Thanksgiving table. I thought it was pretty good, just not worth the effort that I put into it. Hate to say it, but I'll probably go back to the canned soup version.
Made this tonight for guests at our fishing lodge. None had ever had a homemade version of this casserole and all raved over it. I used a white cheddar and gruyere blend rather than just gruyere; and a Parmesan/Romano grated cheese instead of just Parmesan. Other than that, followed the recipe & really pleased with it.
* Percent Daily Values are based on a 2,000 calorie diet.
French Onion Green Bean Casserole
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 117
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