Green bean casserole with crisp onions

Heat the oven to 230 °C and line a baking sheet with baking paper. Peel and thinly slice the onion, separating the rings. Put 62 g flour in a bowl. In another, mix the panko with 0.5 tsp salt and 0.25 tsp pepper. In the last, crack the egg and beat with the milk. Coat the rings in flour, then egg and finally panko. Arrange on the sheet.

Bake the onions for about 20 minutes, turning them to brown evenly. Meanwhile, trim and wash the beans, then halve them. In a saucepan suited to the amount of beans, bring enough water to the boil to immerse them freely. Add 3 tsp salt. Boil the beans for 5 minutes, drain, plunge into ice water and drain again. When the onions are golden, remove them and lower the oven to 205 °C.

Clean and slice the mushrooms. Peel and mince the garlic. Melt the butter in the ovenproof pan. Add the mushrooms, 1 tsp salt and 0.5 tsp pepper and cook over medium-high heat for about 5 minutes. Add the garlic and cook for another 2 minutes.

Sprinkle in 15 g flour and stir to absorb the mushroom juices. Add the broth and simmer for 3 minutes. Lower the heat, add the cream and cook for about 10 minutes, stirring occasionally, until thickened.

Remove the pan from the heat. Divide the cooked breaded onions into 4 equal portions. Stir one portion into the sauce with all the beans, then scatter the others over the top. Bake for about 15 minutes at 205 °C until bubbling around the edges. Serve hot as a side dish.