Green Bean Bake Revisited
large sweet onion (white, yellow, or red), cut into 1-inch wedges, or 4 cups cipollini onions (wild onions), halved
cup cooking oil
tablespoons packed brown sugar
pounds fresh or frozen whole green beans, trimmed
ounces baby portobello (cremini) or button mushrooms, halved
tablespoons olive oil
tablespoon soy sauce
teaspoons balsamic vinegar
ounces goat cheese (chevre), softened or cream cheese, softened
- In a large skillet cook onions, covered, in hot oil over medium-low heat for 13 to 15 minutes or until onions are tender. Uncover; add brown sugar. Cook and stir over medium-high heat for 3 to 5 minutes or until onions are golden and caramelized. Cool slightly; transfer to a storage container. Cover and chill up to 24 hours.
- In a Dutch oven cook green beans, covered, in a small amount of boiling water for 4 minutes. Drain. In a 3-quart au gratin or baking dish combine green beans and mushrooms. Cool slightly; cover and chill up to 24 hours.
- Let onions and bean mixture sit at room temperature for 30 minutes. Combine olive oil, soy sauce, and balsamic vinegar. Pour over vegetables, tossing to coat. Preheat oven to 400 degrees F. Roast beans, uncovered, for 30 minutes, stirring once until crisp tender. Meanwhile, in a medium mixing bowl beat together cheese and milk with an electric mixer on medium speed.
- Spoon cheese in lengthwise mounds along center of baking dish. Top with caramelized onions. Return to oven; heat 5 to 8 minutes or until cheese and onions are heated through.
From the Test Kitchen
To serve right away:
Chilling step may be omitted. Roast beans only 15 to 20 minutes until crisp tender; add cheese and onions as in step 4.
Nutrition Facts(Green Bean Bake Revisited)
- Per serving:
- 173 kcal cal.,
- 12 g fat
- (4 g sat. fat,
- 3 g polyunsaturated fat,
- 5 g monounsatured fat),
- 8 mg chol.,
- 163 mg sodium,
- 12 g carb.,
- 3 g fiber,
- 7 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet