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Thanksgiving Green Beans with crispy fried onions
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5 from 1 vote

Thanksgiving Green Beans

Try this tasty recipe for Thanksgiving green beans made with a crispy low carb onion topping.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Servings: 6
Author: Easy Low Carb

Equipment

Ingredients

  • 1 ½ pounds green beans ends trimmed
  • 2 tablespoons butter
  • 8 ounces mushrooms sliced
  • 1 clove garlic minced
  • 1 ½ cup chicken broth
  • 1 cup heavy cream
  • ¾ teaspoon dried thyme leaves
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

Onion topping

  • 1 small onion thinly sliced
  • 1 tablespoon olive oil

Instructions

  • Preheat oven to 350℉.
  • Bring a large pot of water to a boil. Add beans and blanch for 2-3 minutes, until beans are tender. Transfer beans to a bowl of ice water. Drain well and spread into a 2.5 quart greased casserole dish.
  • Melt butter over medium-high heat in a skillet or frying pan. Add mushrooms and cook until tender and golden, about 7-8 minutes. Add garlic and cook 1 minute more. Remove from the pan and set aside.
  • Add chicken broth, cream, thyme leaves, and Dijon to the pan. Bring to a boil, scraping any bits off the bottom. Reduce heat to medium and simmer until thickened, about 10 minutes.
  • Stir in mushrooms with any juices. Cook for 2 minutes more. Taste and season with salt and pepper as needed.
  • Pour mushroom sauce over the green beans, stir, and bake for 15-20 minutes or until heated through.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onions and cook for about 5-7 minutes, stirring often, until onions are browned and starting to crisp. Place onions onto a paper towel-lined plate to drain. Season with salt.
  • Top baked green beans with the fried onions and serve immediately.

Notes

  • Dry green beans well to keep them crisp and prevent a watery sauce.
  • Simmer sauce low and slow, whisking often for a smooth texture.
  • Prep Thanksgiving Green Beans a day in advance; refrigerate and keep the onion topping separate until baking.

Nutrition

Calories: 248kcal | Carbohydrates: 12g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 77mg | Potassium: 471mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1495IU | Vitamin C: 16mg | Calcium: 78mg | Iron: 2mg