Preparation

• Heat a pot of salted water over high heat. When boiling add your green beans and cook for 6-8 minutes until tender and no longer crunchy. Once done, remove from heat and strain. Set in a bowl and set aside.
• Cut your onion in half moons and separate the layers. Heat a pan over medium to low heat. Add 4 tablespoon butter and melt. Once melted, add onions and caramelize over about 45 minutes.
• While your onions are cooking, heat another pot over medium heat. Add 2 tablespoon butter and melt.
• Once butter has melted, sift your 2 tablespoon flour and whisk to mix. Add your mushrooms, 1 tablespoon minced garlic and 2 tablespoon olive oil and cook for 3-5 minutes.
• Slowly add your chicken broth and mix. Then whisk in your whole milk and half and half. Bring to a boil, then lower heat and simmer for 15 minutes, sifting in another 1 tablespoon flour halfway through. Season with salt and pepper.
• Add your cooked green beans and caramelized onions, mixing well. Remove from heat and set aside.
• Pre-heat oven to 400 and spray a baking dish with non-stick spray.
• Transfer your green bean mixture to the baking dish and bake for 20 minutes. Add crispy onions and bake another 3-5 minutes until golden brown.
• Garnish with parsley flakes and ENJOY!