Well, it is almost Thanksgiving and so I have been thinking a bit about what to bring to a potluck with the in-laws. I’ve decided make this recipe ahead of time, so that I will know how it turns out and whether or not I want to bring it.  🙂

This is one recipe that I have been wanting to try for awhile. And, I am so glad I did. It was absolutely fun to prepare and positively delicious. (Note: I was a little concerned about the method for cooking the crispy onions, but they turned out to be my favorite part. They were amazing. )

My family all raved about how good it was. They even wanted to lick the bowls. LOL!


For the Onions:
    • 1 red onion, thinly sliced
    • 2 tablespoons coconut oil
    • Celtic sea salt and cracked pepper (I used cayenne pepper because it is my favorite -1/8 teaspoon)
For the Beans:
    • 2 pounds green beans, trimmed and halved
For the Soup:
  • 3 tablespoons unsalted butter
 (organic or grass-fed)
  • 1 pound button mushrooms, cleaned and sliced
  • 3 tablespoons whole wheat flour (substitute with 2 tablespoons arrowroot for a grain free/gluten free option)
  • 1 1/2 cups homemade chicken stock (or organic chicken-  or vegetable broth –   (I actually used own grass-fed bison stock that my local grocer prepares)
  • 1 1/2 cups heavy cream (organic – best if pasture raised)

    Preheat oven to 425°F and adjust rack to middle position. In a large bowl, toss together red onion and coconut oil and season generously with salt and pepper (1/8 teaspoon if your using cayenne).

    Spread onions out on a large baking sheet and roast for 20 minutes. Stir onions and put back in oven for another 15 minutes or until onions loose most of their moisture and begin to brown. Remove from oven and set aside.

    Fill a large pot with water and bring to a boil. Add the green beans to the water and boil for 6 minutes.

    Drain green beans and rinse with cold water to stop the cooking process. Set aside.

    Melt butter over medium heat in a large skillet. When foaming subsides add the mushrooms and season generously with salt and pepper.

    Saute until mushrooms have released their moisture and the edges begin to turn golden brown, about 10 minutes.

    Add the flour and stir constantly until incorporated, about 1 minute. Gradually add the chicken stock and then the cream, whisking constantly to avoid lumping. Reduce heat and simmer until sauce thickens, 5-6 minutes.Toss together mushroom mixture and green beans and then pour into a 13×9 baking dish.
    Top with red onions and bake until bubbling, about 20-25 minutes.

    Adapted from Deliciously Organic (


About simplycookingrealfood

I love to share recipes and ideas. I love to cook, and love to eat good food! Thanks for stopping by!

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