This cleaned-up classic still brings all the goodness of your grandma's recipe, with fresh green beans and no creamed soups or store-bought onion topping.
Heat oven to 400 degrees F
Bring a large pot of water to a boil. Season with the tablespoon of salt. Your beans will go in here later.
Pulse the flour, panko and salt in food processor 5-6 times to break up the panko a bit.
Toss the flour mixture and oil with the onions.
Evenly distribute the onions on a cookie sheet.
Bake for 30 minutes or until golden brown, tossing/stirring halfway through to maintain evenness. Remove from oven and allow to cool.
While the onions are cooking, blanch the beans by boiling them for 5 minutes (or until barely crisp), draining, and then rinsing in plenty of cold water. The cold water at the end will prevent further cooking from residual heat.
Melt the butter in a large saute pan over medium-high heat. When melted, add the mushrooms, teaspoon of salt and pepper and cook, stirring frequently, 6-7 minutes or until the mushrooms start to brown and give up their liquid.
Add the garlic and nutmeg and saute for another minute.
Sprinkle the flour over the mushrooms and cook, stirring for another minute.
Stir in the broth to deglaze the pan. Scrape the bottom of the pan with your spoon/spatula to loosen any bits and pieces.
One minute later add the raw milk or cream. Bring to a simmer then reduce the heat to medium low and cook until thick, around 6-8 minutes. Remove from the heat
Combine the mushrooms and sauce with the green beans, half of the onion mixture, then top with the remainder of the onions and bake until bubbly and brown, 15-20 minutes.