Ingredients

• 2 ea sweet onions, thin sliced rings
• 1/4 C flour
• 2 T panko bread crumbs
• 1 lb green beans, trimmed and halved
• 2 T butter
• 12 oz mushrooms, 1/2 inch pieces
• 2 cl garlic, minced
• 1/4 t nutmeg
• 2 T flour
• 1 C beef broth
• 1 C half-and-half

Instructions

1. Coat the onions in flour, bread crumbs, salt and pepper, then roast at 475 until golden brown, tossing as needed. Cool, then chop.
2. Blanch the green beans in salted water, then ice and drain.
3. Sauté the mushrooms in 2 T butter, salt, and pepper until they give up their water. Add the garlic and nutmeg and cook for 1 minute. Add 2 T flour, combine and cook for 1 minute.
4. Add the broth and half-and-half and simmer until the mixture thickens, stirring occasionally. Season to taste, then remove from heat.
5. Mix the green beans with 1/4 of the onions, combine with the sauce, pour into a buttered casserole, then top with remaining onions. Bake at 375 until bubbly.
6. Plate and serve.

Source: Food Network, Alton Brown, 2007

Contributed by: Skip