The all-time classic Thanksgiving Day recipe! If you are able, use fresh green beans for a sharper, more direct taste. Cloves add a nice zing to this holiday favorite. Have a Happy Thanksgiving!

2 pounds fresh green beans, ends trimmed

1 ½ cups whole milk

1/2 large sweet onion, peeled, halved

1/4 ounce dried mushrooms, such as porcini

2 whole cloves

2 bay leaves

1 ½ tablespoons each: butter, flour

1/2 teaspoon salt

Freshly ground pepper

1 cup fried onion pieces

1. Heat a large pot of salted water to a boil.

2. Add the green beans; boil, uncovered, until crisp-tender, 8 to 10 minutes. Drain; rinse under cold water. Refrigerate covered up to a couple of days.

3. Put milk, sweet onion, dried mushrooms, cloves and bay leaves in a small saucepan.

4. Heat to a simmer. Remove from heat; steep, about 20 minutes. Strain to capture the milk. Discard the cloves, bay leaves. Finely chop onion and mushrooms.

5. Melt the butter in a small saucepan. Whisk in the flour until smooth. Slowly whisk in the strained milk.

6. Cook and stir until smooth and thick.

7. Add chopped onion and mushrooms; season with salt and pepper to taste. Refrigerate covered for up to a couple of days; thin with a little milk when reheating, if needed.

8. Heat oven to 350*F. Toss green beans with sauce.

9. Arrange in a buttered 13-by-9-inch baking dish. Bake until heated through, 15 to 20 minutes. Sprinkle with fried onions; bake 5 minutes.

Makes 8 servings.

Photo and recipe courtesy of the Chicago Tribune and JeanMarie Brownson. Recipes published November 16, 2011.

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