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1
For the topping: Pulse bread, butter, salt and pepper in a food processor until mixture resembles coarse crumbs. Transfer to large bowl and toss with onions and cheddar; set aside.
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2
Adjust oven rack to middle position and heat oven to 425u00b0F.
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3
If you are using fresh green beans, fill a large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 tablespoons of table salt, and the beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in a colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain. If you are using frozen green beans, just let them thaw and then pat them dry with paper towels.
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4
Add butter to the now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to a simmer, stirring constantly. Reduce heat to medium, add cream, cheddar, and fried onions. Season with salt and pepper to taste.
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5
Add green beans to sauce and stir until evenly coated. Arrange in an even layer in a 3-quart (or 13x9-inch) baking dish. Sprinkle with the topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.
