Mix together ½ cup flour with 1 tsp salt in a large bowl.

Toss sliced onions in the seasoned flour to lightly coat.

Heat oil in a large skillet over medium high heat.

When hot, add onions in small batches in hot oil. Cook on each side for 2-3 minutes until lightly golden and transfer to plate to rest.

Next wash and trim ends of green beans and cut in half if desired.

Blanch in boiling water for five minutes.

Drain green beans and place in a ice water bath to stop cooking process and set aside.

Melt butter in a large saucepan or skillet.

Add chopped mushrooms to pan along with salt and pepper and sautee for about 5 minutes until softened and released liquid.

Add 2 cloves of garlic and cook for one more minute.

Stir in flour of choice, cook for one minute, and whisk in broth and milk.

Cook for several minutes until thick and bubbly.

In a casserole dish, stir together green beans, mushroom sauce, and ¼ of the onions.

Top with remainder of onions and bake at 400 degrees for 15-20 minutes until hot and bubbly and browned.

Let stand for 5 minutes before serving.