The Chew: Green Bean Casserole with Caramelized Onions and Puff Pastry


The Chew: Green Bean Casserole with Caramelized Onions & Puff Pastry

Clinton Kelly demonstrated how to make his Green Bean Casserole with Caramelized Onions and Puff Pastry on The Chew. He came up with this recipe because he didn’t want to make it with soup from a can or fried onions from a can. He wanted the same flavors of the traditional green bean casserole but he also wanted to be fancy.

The Chew: Green Bean Casserole with Caramelized Onions and Puff Pastry

Clinton Kelly showed The Chew how to make his Green Bean Casserole with Caramelized Onions and Puff Pastry, a fancier version of the original.


First, you need to caramelize the onions on low for about 20 minutes. Add white wine to your pan and then throw in the blanched green beans. Carla Hall helped Clinton by making the bechamel sauce with milk and flour. They then added cheese, hot sauce and mustard to the sauce.

Clinton put the green bean mixture in a casserole dish and poured the sauce on top of them. He then topped the beans with a puff pastry and sprinkled parmesan cheese on it. Check out his new and improved recipe for green bean casserole below!


  • 1 1/2 lbs. green beans cut into 1-inch pieces
  • 2 large halved and sliced sweet yellow onions
  • 1 garlic clove, minced
  • 1/2 cup white wine
  • 3 tbsp butter
  • 2 tbsp flour (plus more for rolling)
  • 1 3/4 cups whole milk
  • 8 oz. shredded cheddar blend
  • 1 tbsp dijon
  • 3 dashes hot sauce
  • 1/4 cup parmesan cheese
  • 1 sheet frozen puff pastry (thawed)
  • 1 beaten egg
  • salt and pepper


Preheat the oven to 400 degrees F. In a large pan over medium heat melt a tablespoon of butter and add the onions and salt. Cook until the onions are caramelized, then add the garlic. Cook until the garlic is soft and then deglaze the pan with the white wine. Cook until the wine is reduced by half. Blanch the green beans in salted boiling water and then put the beans into an ice bath. Drain them, add to the pan with the onions and stir until the beans are coated with onions and the wine reduction. Place the bean mixture in a 9×13 casserole dish.

To make the sauce, melt two tablespoons of butter in a saucepan and add the flour. Whisk for several minutes over medium heat, or until the mixture is golden brown, then slowly whisk in the milk. Cook until the mixture is thickened then add in the mustard, cheddar and two tablespoons of parmesan. Stir until melted then add salt, pepper and the hot sauce.

Pour the sauce over the beans and onions and spread it out to create an even layer. Flour a surface and roll out the pastry to the size of the casserole dish, then cover the dish with the pastry. Fold the edges over the side of the dish, brush the pastry with the beaten egg and sprinkle with black pepper and parmesan cheese.

Put the casserole dish on a baking sheet and bake for 20 t0 25 minutes.


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