Ingredients
| 2 | large shallots, thinly sliced into rings |
| ⅓ | cup flour, divided |
| ¼ | cup milk |
| ¼ | cup oil |
| 2 | pounds fresh green beans, trimmed |
| ¼ | cup butter |
| 1 | cup chopped onion |
| 8 | ounces mushrooms, roughly chopped |
| 1 | teaspoon garlic powder |
| ½ | teaspoon dried thyme |
| Salt and pepper, to taste | |
| 1 | cup chicken broth |
| 1 | cup milk |
| ½ | cup grated Parmesan cheese |
Directions
In shallow dish, place ¼ cup flour. In another shallow dish place milk. Toss shallot rings in flour. Shake off excess. Dip coated rings in milk. Place back in flour dish to coat again. In skillet over medium-high heat, heat oil. Cooked battered shallot rings in oil 1 to 2 minutes, or until golden brown. Remove to a paper towel lined plate. Set aside.
Bring a large pot of water to boil. Add green beans. Cook 3 to 5 minutes. Transfer to bowl of ice water. Set aside.
Heat oven to 375°F. Lightly spray a 2½ -quart baking dish with nonstick cooking spray.
In large saucepan over medium-high heat, melt butter. Add onions and mushrooms. Cook 5 to 7 minutes or until tender. Add garlic powder, thyme salt and pepper. Sprinkle remaining flour over mixture, stirring. Add chicken broth. Stir and cook 2 minutes. Add milk. Stir and cook 2 minutes or until thickened. Stir in Parmesan. Remove from heat.
Drain green beans. Pat off excess water with paper towels. Add to saucepan. Stir until evenly coated. Transfer mixture to prepared baking dish. Bake 25 to 30 minutes, or until heated through. Top with fried shallot rings.