By Chef Sean Ruddy
High Hampton Inn
Yield: 12 servings
- 36 oz. Green beans
- 1 each Yellow onion (small diced)
- 1 clove Garlic (minced)
- ½ cup White wine
- 2 tbsp. Unsalted butter
- 1 qt. Heavy cream
- ½ cup Parmesan cheese
- ½ tsp. Nutmeg
- ½ tbsp. Kosher salt
- ½ tsp. White pepper
- ¼ cup Roux (cooled)
- cups Fried onion crisps (Frenches)
If you use frozen green beans, thaw them first and squeeze the water from them.
Heat the butter in a small saucepan, and add the onions.
Allow the onions to cook for several minutes until translucent.
Add the garlic and cook for a few minutes more.
Add the wine and let simmer on a low heat until almost dry. Add the seasonings.
Add the heavy cream and let cook until simmering.
Whisk in the roux until it starts to thicken.
Spray a 10 x 12 baking dish with pan spray.
In a mixing bowl, combine the beans and the cream mixture along with the parmesan cheese.
Place the mix in the baking dish and cook for about 30 minutes in a 350 deg. Oven, until bubbling.
Spread the onion crisps on top and cook for 10 minutes more until golden brown.