White Wine Cream Sauce- Chicken Stock, Yellow Onion, Heavy Cream, Garlic, Butter, Parmesan, White Wine, Fresh Thyme, Salt

Bundle Contains: Dairy

INSTRUCTIONS

STEP 1  Preheat oven to 375°F and butter a 2-quart baking dish; set aside. Bring a large pot of heavily salted water to a boil.
STEP 2  Meanwhile, prepare the vegetables. Discard the ends and papery outer layers from onions, then thinly slice and set aside. Trim the ends from the green beans and chop in half into about 2 to 3-inch long pieces; set aside. Trim away the woody mushroom stems, then thinly slice and set aside. Mince garlic, if using.
STEP 3  Heat a large sauté pan over medium heat with 1 tbsp. butter or oil. Add the sliced onions and sauté until tender and browned - about 10 minutes. Transfer half of the onions to a mixing bowl and set aside.
STEP 4  Add 1 tbsp. butter or oil to the pan with remaining onions, followed by sliced mushrooms and garlic (optional). Sauté until mushrooms are tender and lightly browned, about 5 minutes. Reduce heat to medium and add white wine cream sauce. Bring to a simmer, stirring occasionally. Remove from heat and season with salt and pepper to taste.
STEP 5  When the water reaches a boil, add 1 tbsp. salt and chopped green beans. Cook until bright green and crisp-tender, about 5 minutes. Drain the green beans well and rinse with cold water. Shake off all excess water and pat dry, then transfer to buttered baking dish.
STEP 6  Pour the mushroom sauce evenly over the green beans, stirring to coat and incorporate as needed. Add crispy onions to the reserved sautéed onions. Drizzle with about 2 tbsp. butter or oil and combine, then sprinkle over the green beans. Bake in the preheated oven for 20-25 minutes or until thoroughly hot and top is golden brown. Let stand for at least 10 minutes before serving.

*Wash and dry vegetables thoroughly before preparing.

Thaw the white wine cream sauce in the refrigerator 1-2 days prior to cooking.