Green Bean and Pearl Onion Casserole

Ingredients:

Casserole

• 600 g green beans, ends removed
• 2 cups pearl onions
• 2 tbsp. l. olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, crushed
• 1 shallot, chopped
• 2 bay leaves
• 3 cups of various types of mushrooms (such as oyster mushrooms, cremini mushrooms, shiitake mushrooms), trimmed and thinly sliced
• 2 tablespoons fresh thyme
• 3 tbsp. premium flour
• 3 cups whole milk

Onion rings

• 4 shallots, thinly sliced
• Premium flour for dusting
• Vegetable oil, for deep-frying

Preparation:

1. Preheat oven to 175°C.
2. Prepare the casserole:
   
   Bring a large pot of salted water to a boil. Add the green beans and pearl onions and cook until the beans are bright green, 2-3 minutes. Drain the green beans and transfer them to an ice bath to stop the cooking. Drain the green beans, then peel the pearl onions.
3. Combine the olive oil and butter in a large skillet and heat over medium heat. Add the garlic and shallots and cook, stirring, until the shallots are caramelized, about 5 minutes. Add the bay leaf, then the mushrooms. Stir, then add the thyme, salt, and pepper. Sprinkle the mixture with flour to thicken it.
4. Pour milk into the pan and cook for 3 minutes until the sauce thickens; remove the bay leaf.
5. Place the green beans and pearl onions in a 3-quart casserole. Pour in the mushroom soup and stir to coat evenly. Place in the oven and bake for 30 minutes.
6. In a large saucepan or cauldron, heat about 5 cm of vegetable oil to 170°C on a deep-fry thermometer.
7. Toss the shallots in a bowl with enough flour to lightly coat them. Fry the shallots in batches until golden and crisp, about 3 minutes. Transfer them to paper towels with a slotted spoon to drain any excess oil; season lightly with salt.
8. Sprinkle crispy onions over the finished casserole and serve.