4 large shallots, peeled and sliced into thin rings
1⁄4 cup finely chopped yellow onion
1 cup chicken stock
1 cup heavy cream
2 lb. green beans, trimmed, halved and blanched
Preheat an oven to 375° F. Butter a 13x9-inch baking dish, set aside.
In a 4-quart saucepan over medium-high heat, pour in oil to a depth of 1 inch and heat to 350°F on a deep-frying thermometer. Line a baking sheet with paper towels.
Put 1⁄2 cup of the flour in a small bowl and add 1 tablespoon Raspberry Chipotle Spice Rub. Add the sliced shallots and toss to coat evenly. Working in batches, fry the shallots until golden brown and lightly crisped, 5 to 6 minutes. Transfer to the prepared baking sheet and lightly season with salt. Set aside.
In a large sauté pan over medium-high heat, heat the remaining 1 tablespoon oil and 2 tablespoons butter. Add chopped onions and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the remaining 1⁄4 cup flour and cook, stirring constantly, until fragrant, about 1 minute. While stirring constantly, slowly add the stock and then the cream. Bring to a simmer and cook, stirring occasionally, until thickened, 3 to 4 minutes. Add the remaining 2 tablespoons Raspberry Chipotle and the green beans, season with salt and black pepper. Transfer to the prepared baking dish and sprinkle the fried shallot rings on top.
Bake until the edges are bubbling and the top is browned, about 30 minutes. Let rest for 5 to 10 minutes before serving.