Stahlbush Green Bean Casserole

For the Casserole:

• 6 tablespoons butter
• ½ cup yellow onion, diced
• ½ teaspoon salt
• ½ teaspoon fresh cracked pepper
• 1/3 cup flour
• 1 cup whole milk or half and half, room temperature
• 2 cups chicken broth
• 1 tablespoon chicken bouillon
• 2 teaspoons poultry seasoning
• 4 bags Stahlbush frozen green beans, defrosted

For the crispy shallots:

• 3 shallots, sliced thinly
• 2 tablespoons corn starch
• 1 teaspoon onion powder
• 1 teaspoon white pepper
• Canola oil for frying
• pinch fine table salt

• Preheat the oven to 350 degrees.
• In a 12-inch skillet or braiser over medium heat, melt the butter.
• Add in the onions, salt and pepper. Cook just until transparent.
• Add in the flour and cook for about a minute until the roux starts to turn golden.
• Slowly pour in the milk and chicken broth. Cook until just thickened and take off the heat.
• Add the chicken bouillon and poultry seasoning and stir until combined. Add in the defrosted green beans and stir to combine.
• Place in the preheated oven and bake for 30-40 minutes or until it starts to bubble up the sides.
• While the green beans are baking, toss the shallots in the cornstarch, onion powder, and white pepper. Pour canola oil in a saucepan up to about an inch. Place over medium/high heat.
• Once up to temperature (350 degrees or once a small bit of the shallots bubble when dropped in) place the shallots in and cook until golden brown. Remove from the oil and place onto a paper towel. Immediately sprinkle with fine table salt.
• Once the green beans are finished baking, sprinkle on the crispy shallots.