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1
Preheat the oven to 475 degrees F.
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2
Add the onions, flour, panko and salt in a large mixing bowl and toss to combine.
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3
Coat a baking sheet with nonstick cooking spray and evenly spread the onions on the pan.
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4
Put the baking sheet on the middle rack of the oven and bake until golden brown, stir the onions about 3 times during cooking, 25 to 30 minutes.
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5
Remove from the oven and set aside.
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6
Turn the oven down to 400F (200C).
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7
As the onions are cooking, prepare the beans.
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8
Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan.
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9
Add the beans and blanch for about 5 minutes.
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10
Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking.
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11
Drain and set aside.
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12
This can be done the day before.
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13
Store the green beans in the refrigerator until ready to assemble.
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14
Melt the butter in a 12-inch cast iron skillet set over medium-high heat.
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15
Stir in the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to release some of their liquid, 4 to 5 minutes.
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16
Stir in the garlic and nutmeg and continue to cook for another 2 minutes.
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17
Sprinkle the flour over the mixture and stir to coat.
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18
Cook for 1 minute.
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19
Add the broth and simmer for another 1 minute.
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20
Reduce the heat to medium-low and add the cream or milk as your choice.
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21
Cook until the mixture thickens, stirring occasionally, about 7 minutes.
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22
Remove from the heat and stir in 1/4 of the onions and all of the green beans.
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23
Top with the remaining onions.
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24
Bake until bubbly, about 15 minutes.
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25
Remove and cool for a few minutes.
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26
Serve warm.
