- 2 onions, thinly sliced
- 1/4 cup + 2 tablespoons flour
- 2 tablespoons bread crumbs
- 1 pound green beans
- 2 tablespoons butter
- 12 ounces mushrooms, sliced
- 4 garlic cloves, finely minced
- 1 cup vegetable broth
- 1 cup half and half
Preheat oven to 475. Mix the onions with 1/4 cup of flour and the bread crumbs and coat well. Place on a foil- and cooking spray-lined baking sheet. Bake for about 30 minutes until crispy, flipping a few times. When done, turn down oven to 400.
Cut the green beans into 2 inch pieces, then place in boiling water for 3-4 minutes until tender. Transfer to ice bath, drain, and set aside. In a large cast iron skillet, saute the mushrooms in butter followed by the garlic. Sprinkle the remaining flour in and stir to combine, then cook for about 1 minute. Then mix in the broth and half and half. Let simmer for about 10 minutes, or until everything thickens. Season mix to taste with salt and pepper.
Remove from the heat and mix in the green beans and half of the onions. Top with the remaining ovens and bake for about 15 minutes, until hot and bubbly.