Blistered Green Beans with Fried Onions and Basil-Mushroom Cream

In a deep 4- to 5-quart pot, heat 1 quart oil to 350°. (For safety, make sure oil comes only one-fourth the way up the pot. When deep-frying onions, the oil level will rise dramatically.)

Meanwhile, cut onion into quarters from root to tip. Slice three of the pieces lengthwise into 1/8-inch-thick slivers. Mince the fourth onion piece; set aside for sauce.

Place flour in a bowl. Add onion slivers; toss to lightly coat. Gently add one-fourth of the onions to the hot oil and use tongs to move them around to avoid clumping. Deep-fry until golden brown, 2 to 3 minutes. Using a slotted spoon, remove onions from oil and place on a paper-towel-lined baking sheet. Repeat cooking onions in three more batches. Season to taste with salt and pepper.

In a medium saucepan, heat 1 tablespoon vegetable oil over low heat. Add reserved minced onion, the garlic and crushed red pepper to taste. Cook until soft, 3 to 5 minutes. Add cream, basil and mushrooms. Bring just to a boil; reduce heat. Simmer, uncovered, 10 minutes. Set aside to cool to room temperature. Transfer mixture to a food processer; cover and process until smooth. (Or leave the mixture in the pan and puree with an immersion blender.)

Heat an extra-large skillet over medium-high heat. Add 1 tablespoon vegetable oil and half of the beans. Quickly toss to coat and then let sit until bottoms start browning, about 3 minutes. Toss and continue cooking until crisp-tender, about 2 minutes more. Remove beans to a platter. Repeat cooking remaining beans in remaining oil. Return all beans to skillet. Add the sauce and half of the fried onions; toss about 1 minute or until heated through. Transfer to the platter. Top beans with remaining fried onions and chopped parsley.