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1
Heat the oven to 450 degrees.
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2
Place the onions in a large mixing bowl and toss with buttermilk or beaten egg.
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3
Combine the flour, panko and salt in a large bowl.
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4
Remove the onions from the egg or buttermilk and toss in the flour mixture, making sure the onions are evenly coated.
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5
Coat a sheet pan with non-stick cooking spray and evenly spread the onions on the pan.
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6
Place the pan on the middle rack of the oven and bake until the onions are golden brown, approximately 30 minutes. Toss the onions at least 2 to 3 times during cooking.
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7
Once the onions are done, remove from the oven and set aside until ready to use.
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8
Turn the oven down to 400 degrees.
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9
Bring a gallon of water and 4 Tbsp. of salt to a boil in an 8-quart saucepan.
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10
Add the beans and blanch for 5 minutes.
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11
Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking then drain and set aside.
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12
Melt the butter in a large skillet set over medium-high heat.
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13
Add the mushrooms, 2 teaspoons salt, and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, about 4-5 minutes.
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14
Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes.
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15
Sprinkle the flour over the mixture and stir to combine.
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16
Cook for 1 minute.
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17
Add the broth and simmer for 1 minute, then decrease the heat to medium-low and add the half-and-half.
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18
Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
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19
Remove from the heat and stir in 1/4 of the onions and all of the green beans.
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20
Spread the green bean mixture into a 9x13 inch baking dish.
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21
Top with the remaining onions, place into the oven and bake until bubbly, approximately 15 minutes.
