Onions and Green Beans

If you love onions like I love onions, then I think you’re gonna like this dish A LOT!  On the other hand, if you’re not too crazy about ’em, then just cut back on the amount you put in. Whatever you do, don’t leave them out because I think the onions are what makes the dish so great.  I had some green and purple beans that needed to be used in a hurry so when I saw this recipe for string beans with mushrooms and onions in an old copy of Real Simple magazine, I was sold.  There’s a crispy-creamy texture to this dish thanks to the pan fried “onion rings” that top it off .  So delicious and flavorful, it was the perfect side to tonight’s rotisserie chicken dinner.

String Beans With Mushrooms and Crispy Onion Rings (from Real Simple, Feb. 2009)


1/2 small red onion, cut into thin rings and separated

2 tablespoons AP flour

Sea salt and black pepper

2 and 1/2 tablespoons olive oil

8 ounces button mushrooms, sliced

1 cup 1 percent milk

1 pound green beans (or a mixture of green and purple beans)


1.  In a medium size bowl, toss the onions with 1 tablespoon flour and 1/4 teaspoon salt.  Heat 1 and 1/2 tablespoons of the oil in a large skillet over medium-high heat.  Cook the onion, stirring until golden brown, about 1-2 minutes.  Transfer onions to a plate.

2.  Add the remaining 1 tablespoon oil in the skillet and add the mushrooms, cooking them for about 5 minutes until tender.

3.  Reduce the heat to medium and sprinkle the remaining 1 tablespoon flour over the mushroom and cook, stirring for 1 minute.  Add the milk, salt and pepper, simmer and continue to stir until the mixture begins to thicken, about 1-2 minutes.  Add the beans and cook until heated through, 3-4 minutes.  Top off with the onions.