If you love green bean casserole, then you’ll love this dish.
If you don’t love the mushrooms in green bean casserole, then you’ll love this dish.
When I set out to make this dish, I wanted a holiday dish that could revival green bean casserole, but without the mushrooms. If you know me, you know I’m not a mushroom person. Love the flavor, hate the texture.
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Why You’ll Love this Dish:
- Big Flavor with Simple Ingredients – A few simple and easy to find ingredients make this dish come together.
- Easy – Put it on the sheet pan, dump it in the blender, DONE!
- Great New Holiday Dish – It’s not easy finding new holiday dishes, but this one deserves a chance for a seat at the table!
Ingredients For this Dish:
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Deeply Roasted Onions with Green Beans and Thyme Gravy
Rich, savory and a little sweet – these jammy roasted onions and green beans with a saucy thyme gravy brings everything together in a new holiday dish that deserves a seat at the table. You won't believe how much flavor you get from simple ingredients.
Ingredients
For the onions
- 6 small yellow onions about 2 pounds (907 g)
- 6 tablespoons 85 g vegan butter, melted
- 1 tablespoon 15 ml olive oil
- ¾ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
For the thyme sauce
- 4 garlic cloves minced
- 1½ cups 360 ml low-sodium vegetable broth
- ½ cup 120 ml dry white wine, or additional vegetable broth
- 1 tablespoon 15 ml tamari or soy sauce
- 1 tablespoon 15 g Dijon mustard
- 2 teaspoons pure maple syrup
- 2 teaspoons fresh thyme leaves plus more for serving
- ½ teaspoon rubbed sage
- ¼ teaspoon freshly ground black pepper
For the green beans
- 1 pound 454 g fresh green beans, trimmed
- 1 tablespoon 14 g vegan butter, melted
- ¼ teaspoon sea salt
For the gravy
- 1 tablespoon 14 g vegan butter
- 1 tablespoon 8 g cornstarch
- 2 tablespoons 30 ml cold water
- Sea salt and freshly ground black pepper to taste
For serving, optional
- Crispy sage leaves
- Fresh thyme leaves
- Finely grated lemon zest
- Toasted chopped walnuts or hazelnuts
Instructions
Prepare the onions
- Preheat the oven to 425°F (220°C).
- Peel the onions, leaving the root ends intact. Trim only the dry, stringy portion of each root, then cut the onions in half through the root. Keeping the root attached will help the layers hold together as the onions soften.
- Pour the melted vegan butter and olive oil into a 12-inch oven-safe skillet or a 9 × 13-inch metal bakingpan. Arrange the onions cut-side down in the pan. Rub their tops in the butter mixture, then season with the salt and black pepper.
Develop the color
- Roast the onions, uncovered, for 40–45 minutes. Do not move them during this time. The cut sides should be deeply golden brown and beginning to char around the edges. Carefully turn the onions cut-side up. If a few layers separate, simply tuck them back together or leave them nestled alongside the onion halves.
Add the thyme sauce
- While the onions roast, whisk together the garlic, vegetable broth, wine, tamari, Dijon, maple syrup, thyme, sage and black pepper.
- Pour the mixture into the pan around the onions, avoiding pouring it directly over their browned surfaces. Return the pan to the oven and roast, uncovered, for another 20 minutes. The onions should begin to relax into the sauce but still hold their shape.
Add the green beans
- Toss the green beans with the melted vegan butter and salt. Carefully lift or shift the onions as needed and arrange the green beans in the sauce around them. Some beans can rest partially beneath the onions, but avoid completely submerging all of them. Return the pan to the oven and roast for 12–15 minutes, or until the beans are tender with a slight bite and the onions can be easily pierced with a knife.
Add the char
- Set the oven to broil. Broil the vegetables for 2–4 minutes, watching closely, until the upper edges of the onions are charred and the green beans are blistered in spots. Transfer the onions and green beans to a serving platter. Cover loosely to keep warm.
Make the thyme gravy
- Place the skillet over medium heat. If you used a baking pan that is not safe for the stovetop, carefully pour the liquid into a medium saucepan. Add the remaining tablespoon of vegan butter and bring the pan juices to a gentle simmer. In a small bowl, stir together the cornstarch and cold water until completely smooth. Slowly whisk the slurry into the simmering liquid. Cook for 2–3 minutes, stirring frequently, until the gravy is glossy and lightly thickened. The gravy should coat the back of a spoon while remaining loose enough to pour. If it becomes too thick, add vegetable broth 1 tablespoon at a time. Taste and season with additional salt and black pepper as needed.
Assemble
- Spoon some of the thyme gravy over the green beans, allowing it to settle underneath and around them. Arrange the jammy onions on top and spoon over more gravy. Finish with fresh thyme, crispy sage, black pepper and a little lemon zest, if desired. Serve the remaining gravy on the side.
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Frequently Asked Questions
Can I make this dish Top 9 Allergen Friendly?
Just make sure you use a safe-for-you non-dairy milk. For the miso, you can swap with no soy soy sauce.
How long is this dish good for?
This can be stored once cooled in the fridge for up to 5 days.
Is this dish freezable?
Yes, you can freeze the soup up to 3 months once cooled.
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