Ingredients
Canola oil, for frying
1 large onion, thinly sliced using a mandoline
1/4 c. all-purpose flour
kosher salt
3 tbsp. unsalted butter
3 cloves garlic, minced
1 lb. green beans, trimmed
1/2 c. low-sodium chicken broth
Freshly ground black pepper
1 c. Grated Cheddar
Preparation
Step 1In a large pot over medium-high heat, heat 2" oil. In a large mixing bowl, separate onions into rings and toss with flour and 1/4 teaspoon salt. Shake onions and discard excess flour. When oil is hot but not smoking, add handful of onions; fry until golden brown. Transfer to a paper towel-lined plate and repeat with additional batches. Step 2Meanwhile, in a large sauté pan over medium-high heat, melt butter with garlic. Add green beans and chicken broth; season with salt and pepper. Stir and cover with lid to steam; cook until al dente, 5 to 7 minutes. Sprinkle cheese all over and cover with lid until melted.Step 3Top with crispy onions and serve immediately.
