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No matter what time of year, double onion green beans are simply the best. All you need is a package of fried onions, some shallots, green beans, and oat milk.
Not just for Thanksgiving
Who says fried onion green beans are just a Thanksgiving thing? I disagree. Seriously, they’re good at any time of the year and I invite you to think outside the box with me on this one.
Let’s be honest, those prepackaged fried onions are so flipping delicious. I love them so much that I decided to use them as the breading for shallots creating a “double onion” topping. I really think this elevates fried onion green beans bringing in a fresh element to the topping while still giving you the nostalgia from the prepackaged onions.
What ingredients are in double onion green beans?
This recipe features only a few key ingredients. First, you’ll need some green beans and a bit of olive oil spray. Next, the double onion! For this, we’re asking for 1-3 shallots, a container of fried onions, and some oat milk. Lastly, you’ll need salt and pepper.
If you’re having a hard time finding fried onions, I’ve been able to find them in the produce section where they store the croutons. Who knew they were sold in this way? I sure didn’t until I couldn’t find them in my local supermarket. Thankfully the produce section pulled through.
I also want to note that this recipe calls for oat milk and honestly you should be able to sub it out for any plant milk of your preference. Maybe even give water a shot if you’re short on ingredients. The recipe doesn’t call for very much and is mostly used to hydrate the fried onions so they stick to the shallots.
How to make double onion green beans
In order to make double onion green beans, you’ll need a few kitchen tools: a food processor, a baking sheet lined with parchment paper, a skillet, a cutting board, a knife, and two small bowls. If you don’t own a food processor, you can try using a blender too.
Break out all of your ingredients, and preheat your oven to 350 degrees. While the oven preheats, take the fried onions and pulse them in a food processor until the consistency resembles sand. Add the crumbs to a shallow bowl and mix in a tablespoon of oat milk.
In a second bowl, add more oat milk. Once you have your dredge station set up, slice the shallots into thin strips. It’s sometimes easier to use the outer 2-3 layers of the onion as opposed to trying to get all of the little pieces in the middle to cooperate, so to that I say use what appears to be working. I cut two shallots for this recipe and used the outer layers and saved the rest for other recipes.
Once your shallots are cut and separated, use your hands to dip them into the oat milk and then place them in the fried onions. Work the fried onions into the shallots until the mixture starts to stick. If you’re having trouble getting the mix to stick, try pulverizing the mix again in a food processor until you reach a very fine consistency, or add another tablespoon of oat milk.
Gently place the breaded shallots across a baking sheet and bake for 5 minutes. While the onions bake, prepare your green beans. Trim the ends, and make them using your favorite method. I love to blister them slightly on in a skillet to achieve a flavorful but crunchy result.
If you’re going to do the same as me, season your skillet or simply add the green beans to a non-stick skillet with a short spray of olive oil. Crank the heat up and blister the green beans for a few minutes and then reduce the heat, and cook to your desired texture. I basically skip this last step because crunchy green beans are my absolute favorite.
Once five minutes have passed, turn your broiler on to 425 degrees and crisp the shallots for 1-2 minutes. Do not leave the oven and carefully watch the shallots to ensure they don’t burn. Once the shallots are golden brown, remove them from the oven.
Lastly, assemble your double onion green beans! Break out a small casserole dish and add the green beans and double onions. Top with salt and pepper and serve!
Ideas for adapting
Looking to change it up a bit? I have a few ideas!
- Make it lemon-peppery: Instead of oat milk, add fresh lemon juice and fresh cracked pepper to the pulverized fried onions.
- Make it spicy: If you’re looking to add some spice, try adding some cayenne pepper to the pulsed fried onions and topping the entire dish with crushed chili flakes to give it an extra kick.
- Use a different vegetable: I think this double onion idea needs to go on more vegetables. If you’re looking for alternatives, I would recommend broccoli or using the double onions as a salad topper.
What can I serve with double onion green beans?
Again, I encourage you to eat this recipe year-round. Holidays have no bounds on double onion green beans! Here are some of my favorite main meals to pair with this delicious side.
- Chickpea salad sandwiches
- Vegan chicken parmesan
- BBQ chicken sandwiches
- Pumpkin risotto
- Cauliflower picatta
In this segment, I suggest a song for you to listen to while you make double onion green beans! You can even stream it right here in your browser. Today’s recipe jam is Move Along, Move Ahead by French Vanilla.
If you try this recipe, I want to hear about it! Feel free to post your creations to Instagram or Facebook and tag Hell Yes It’s Vegan or #hellyesitsvegan. I look forward to seeing what you make!
Double Onion Green Beans
- food processor
- baking sheet
- parchment paper
- cutting board
- two shallow bowls
- casserole dish
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. Add fried onions to food processor and pulse until the mixture resembles sand. Add to a shallow bowl with 1-2 tablespoons of oat milk. In a second shallow bowl add more oat milk.
- Slice shallots and separate the layers. The outer layers work best for this recipe, so feel free to discard the middle or save them for other recipes.
- Gently dip the shallots in the oat milk and then into the fried onion mix. If the onion mix isn't sticking, add a little more oat milk to the mix or add the fried onions back to the food processor and pulverize until the mixture is even finer than before. Add each breaded shallot piece to the baking sheet
- Bake the shallots for 5 minutes. Trim the green beans and add them to a skillet. Spray lightly with olive oil and blister on high heat. If you prefer your green beans cooked more, decrease heat, and allow beans to cook to your desired level of texture.
- Turn boiler on to 425 degrees and let the onions brown for about 1-2 minutes. Do not turn away from the oven while you do this as they can burn very easily.
- In a small casserole dish, add the green beans and top with crispy double onions. Top with salt and pepper to taste and serve immediately.