1. Preheat oven to 400 degrees.

2. Bring a large pot of water to a boil. Add green beans, reduce to medium, and boil for 6-7 minutes. Remove beans from water and place in a 13 x 9 inch* or 3 quart baking dish that has been coated with non-stick cooking spray.

French Fried Onions:

1. In a medium bowl, toss thinly sliced sweet onion in 1 tablespoon olive oil. In a small bowl whisk together the almond meal, 2 tablespoons starch, ½ teaspoon salt and ¼ teaspoon pepper. Sprinkle coating mixture onto onions and toss to combine.
2. Place onion slices on a baking sheet lined with parchment paper.
3. Bake onions in preheated oven for 20-25 minutes, flipping halfway through.

Cream of Mushroom Soup:

1. While onions are baking, add 2 tablespoons olive oil, mushrooms, and ½ cup diced onion into a medium skillet over medium heat. Saute for 2-3 minutes.

2. Add crushed garlic cloves and continue sautéing for 1 minute. Reduce heat to low.

3. In a small bowl whisk together warm broth* and 3 tablespoons starch until smooth. Slowly add starch slurry to the skillet, stirring well after each addition.

4. Have the milk ready to go and slowly add milk to the skillet, stirring well after each addition. Whisk for 3-4 minutes, or until thickened. Add 1 teaspoon salt and ½ teaspoon pepper. Stir until well combined.
5. Pour mushroom soup over green beans and toss to combine. Sprinkle onion slices on top of the green beans.
6. Reduce oven temperature to 350 degrees and bake uncovered for 25-30 minutes, or until green beans are cooked through and onions are crispy.
7. Let sit for 10 minutes before serving. Sprinkle with parsley and enjoy!