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butter
3 tablespoons
shallots, minced
2
flour
1½ tablespoons
1½ tablespoons
chicken stock
1 cup
half-and-half
1 cup
Parmesan cheese, freshly grated
2 cups
cooked green beans
1½ pounds
canned fried onions, for topping
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
In a large sauté pan set over medium heat, melt the butter until foaming. Add the chopped shallots and cook, stirring until softened, about 3 minutes.
Sprinkle the flour and the seasoning mix into the pan and stir to coat shallots. Slowly whisk in the chicken stock, whisking out any lumps; then the half and half.
Simmer for 2 minutes or just until thickened; then stir in cheese and remove from heat. Combine green beans and onion sauce and pour into a 9x9 casserole dish.
Bake for 20 to 25 minutes until liquid has reduced and thickened. Remove from oven and top with crisp onions.
