Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Green Beans with Crispy Oven-Fried Onions 3.4 (63) Add your rating & review By Greg Lofts Greg Lofts Greg Lofts is a New York City-based food stylist and recipe developer with 20+ years of professional experience. He was the former deputy food editor at Martha Stewart Living for six plus years, and his work can be found in editorial and television outlets such as Bon Appétit, Epicurious.com, Condé Nast Traveler, Martha Bakes, Next Food Network Star Season 8, Kitchen Boss with Buddy Valastr, and many more. Editorial Guidelines Updated on October 28, 2021 Rate PRINT Share Close Photo: Mikkel Vang Prep Time: 20 mins Total Time: 1 hr 10 mins Yield: 10 to 12 Serves For this modern take on green-bean casserole, we quickly steam-sauté the beans and finish them with lemon juice and zest. The steamed beans keep their toothsome bite and still get a sprinkle of that classic fried onion topping. Cook Mode (Keep screen awake) Ingredients 2 small yellow onions (or 1 medium), sliced into scant ⅛-inch-thick rounds (2 cups) 1 cup heavy cream ½ cup unbleached all-purpose flour ½ cup plain dried breadcrumbs ¼ teaspoon cayenne pepper Kosher salt (we use Diamond Crystal) and freshly ground pepper 6 tablespoons extra-virgin olive oil, divided 1 ½ pounds green beans, trimmed 1 teaspoon lemon zest, plus 2 tablespoons fresh juice Directions Preheat oven to 375°F. Soak onions in cream for 10 minutes. Meanwhile, combine flour, breadcrumbs, and cayenne in a shallow dish; season generously with salt and pepper. Drain onions, separate into rings, and toss in flour mixture until evenly and thoroughly coated. Transfer to a rimmed baking sheet; drizzle with 3 tablespoons oil, gently tossing to evenly coat. Spread to edges in an even layer. Bake, gently stirring every 10 minutes, until onions are crisp and golden brown, about 30 minutes. Let cool completely before serving or storing in an airtight container for up to 3 days. In a large straight-sided skillet or wide, shallow pot, combine green beans, remaining 3 tablespoons oil, lemon zest, 1/2 teaspoon salt, and 3/4 cup water. Bring to a boil, then cover, reduce heat to medium, and simmer for 5 minutes. Uncover, increase heat to medium-high, and continue cooking, stirring occasionally, until water evaporates and beans are sizzling, tender, and slightly darkened, 6 to 8 minutes. Drizzle with lemon juice, season to taste, and serve warm, topped with fried onions. Originally appeared: Martha Stewart Living, November 2021 Rate It PRINT