Green Bean Casserole

Crispy Fried Onions**:
1 med red onion, thinly sliced
1-1/2 C. buttermilk
1/2 C. all-purpose flour
1/2 C. panko bread crumbs
2 T. mixed dried herbs, your choice
vegetable oil, for frying

Green Beans:
2 lb green beans, trimmed and cut into 2-in lengths
3 slices thick-cut bacon, diced
1/2 C. onion, finely chopped
1 lb cremini mushrooms, sliced
5 cloves garlic, minced
1/8 t. nutmeg
1 t. dried thyme
3 T. butter
2-3 T. all-purpose flour
1-1/2 C. cream
1-1/2 C. chicken broth
3/4 C. shredded white cheese (Parmesan, monterey jack or cheddar)

**can substitute store-bought fried onions to save time or if preferred

1. In a bowl, combine the sliced red onions and buttermilk.  Toss to coat and place in the fridge for at least 15 minutes.  In another bowl, whisk together flour, panko and dried mixed herbs.

2. Fill a Dutch oven or other deep pot with about 2 inches of vegetable oil and heat to 375 or until shimmering but not smoking.  Set a plate lined with paper towels nearby to drain the fried onions.  Working in handfuls, toss the onions in the flour/panko mixture to coat.  Gently lower the coated onions into the hot oil and fry until deep golden brown.  Lift the onions from the oil with a slotted spoon and place on the paper towels to drain.

3. Preheat oven to 375.  Prepare a bowl of ice water.

4. Bring a large pot of salted water to a boil and blanche green beans for about 5 minutes until just tender but still slightly crisp.  Drain and then shock the green beans in the bowl of ice water to stop the cooking process.  When cool, drain and set aside.

5. Fry bacon in a large skillet over medium heat until crispy.  Add the onions and cook until soft and translucent, about 4-5 minutes.  Add the mushrooms and cook for another 4-5 minutes until soft.  Add the garlic, nutmeg and thyme and stir until fragrant, about 1 minute.  Transfer mixture to a bowl.  

6. Melt the butter in the same skillet and whisk in the flour.  Once combined, continue whisking for another 1-2 minutes or until the mixture has slightly deepened in color.  Add the cream and chicken broth while constantly whisking to prevent lumps.  Once slightly thickened, add the cheese and whisk until melted and combined.

7. Add back in the mushroom mixture.  Salt and pepper to taste.  Let the sauce simmer for a couple of minutes, then add the green beans and stir to combine.  

8. Pour the mixture into a 9x13 casserole dish and sprinkle with fried onions.  Bake for 20-30 minutes until bubbling.