Directions

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1. Preheat oven to 450°F.
2. Set up three bowls: one with seasoned flour (salt + pepper), one with a whisked egg and milk mixture, and one with breadcrumbs.
3. Dredge each onion slice in flour, dip into the egg mixture, then coat with breadcrumbs.
4. Arrange on a baking sheet and lightly spray with avocado oil.
5. Bake for 20 minutes, flipping halfway through, until golden and crispy.
6. Let cool, then crush into smaller pieces and set aside.

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1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3 minutes.
2. Immediately transfer them to an ice bath for 1 minute to stop the cooking process.
3. Drain and set aside in a baking dish.

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1. In a skillet, melt the butter over medium heat. Add diced onions and sauté until translucent.
2. Add mushrooms and cook until softened, adding more butter if needed.
3. Stir in garlic and parsley
4. cook for 2 minutes.
5. Add salt, pepper, Italian seasoning, and (if desired) red pepper flakes. Stir well.
6. Sprinkle in the flour and cook for 1–2 minutes, stirring constantly, until fully incorporated.
7. Slowly add the heavy cream and broth. Bring to a gentle boil, then reduce heat and simmer until thickened.

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1. Pour the mushroom sauce over the green beans and mix lightly to coat.
2. Top evenly with the crispy baked onions.
3. Bake at 400°F for 15–17 minutes, or until bubbling and golden on top.

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1. Let cool slightly before serving. Garnish with extra parsley or freshly cracked black pepper for a finishing touch.