AuthorHeather BlakeCategoryDairy free, Gluten-free, Vegan, Vegetarian, VeggiesDifficultyIntermediatePan-fried onions in almond flour are the star of the show, upon a bed of creamy, homemade mushroom soup and crisp-tender green beans!
Heat olive oil in a saucepan over medium heat. Saute mushrooms & onion with a pinch of salt for 5-10 min, until soft. Add garlic, stir for 30 seconds.
Deglaze the pan with 1/4 cup broth, bring to a boil. Add remaining 1/2 cup broth & salt, return to a boil for 3-5 minutes, then sprinkle in arrowroot, whisking constantly to combine. Cook until reduced by 1/3 or 1/2.
Use an immersion blender (or regular blender) to blend until mostly smooth. Add coconut milk & pepper and whisk until smooth.
Dip onions in egg, then shake off excess. Dip onions in arrowroot and toss to coat. Lastly, coat onions in almond flour mixture (garlic powder, black pepper). Work in batches if necessary.
Heat coconut oil in skillet, covering bottom with oil. Fry onions in batches for 2-3 minutes on each side, and flip carefully with spatula. Remove from skillet, dry on paper towels, then sprinkle with a pinch of salt.
Steam/boil the green beans until bright green and crisp-tender. Transfer to a greased 3 quart or 9x13 baking dish. Add in cream of mushroom soup and 1/2 of fried onions, stir gently to combine. Bake at 350 for 25 minutes, top with remaining fried onions, and bake for another 10 minutes. Let sit 5 minutes before serving.
Ingredients
Directions
Heat olive oil in a saucepan over medium heat. Saute mushrooms & onion with a pinch of salt for 5-10 min, until soft. Add garlic, stir for 30 seconds.
Deglaze the pan with 1/4 cup broth, bring to a boil. Add remaining 1/2 cup broth & salt, return to a boil for 3-5 minutes, then sprinkle in arrowroot, whisking constantly to combine. Cook until reduced by 1/3 or 1/2.
Use an immersion blender (or regular blender) to blend until mostly smooth. Add coconut milk & pepper and whisk until smooth.
Dip onions in egg, then shake off excess. Dip onions in arrowroot and toss to coat. Lastly, coat onions in almond flour mixture (garlic powder, black pepper). Work in batches if necessary.
Heat coconut oil in skillet, covering bottom with oil. Fry onions in batches for 2-3 minutes on each side, and flip carefully with spatula. Remove from skillet, dry on paper towels, then sprinkle with a pinch of salt.
Steam/boil the green beans until bright green and crisp-tender. Transfer to a greased 3 quart or 9x13 baking dish. Add in cream of mushroom soup and 1/2 of fried onions, stir gently to combine. Bake at 350 for 25 minutes, top with remaining fried onions, and bake for another 10 minutes. Let sit 5 minutes before serving.
