Place the sliced onion in a bowl and cover with buttermilk. Set aside for 1 hour.
In a separate bowl, whisk the flour, onion powder, sea salt, paprika, and pepper. Set aside 2 tablespoons for later.
When the onion is ready, pour 1 ½ inches of grapeseed oil into a small saucepan. Heat the oil to about 375°.
Take approximately 10 onion slices and toss them in the flour mixture.
Transfer the the hot oil and fry for 3-5 minutes. When the onions are golden brown, remove them from the oil and place on paper towels. Sprinkle with additional sea salt if desired. Repeat with the remaining onions.
While the onion is soaking in buttermilk, wash the beans, trim off the ends, and cut them into 1 inch pieces.
Bring a pot of water to a boil and add the beans. Cook until tender (about 10-15 minutes). When the beans are ready, drain the water and set the beans to the side.
Creamy Mushroom Sauce
Over medium heat, melt the butter in a large skillet.
When the butter begins to brown slightly, add the diced onion and suate until it is at least translucent. For additional flavor, let the onion brown slightly. Add the garlic and saute for another 30 seconds.
Add the mushrooms and continue cooking for another 5 minutes or until the mushrooms soften.
Stir in the leftover flour mixture from earlier and cook for another minute.
Add the veggie broth and thyme sprigs. Allow the sauce to thicken for another 5 minutes. Stir often.
Add the green beans and half and half. Increase the heat and continue cooking until the sauce reaches your desired consistency. If needed, add an extra tablespoon of flour.
Transfer the beans and sauce to a casserole dish and top with French-fried onions.
Adapted from Little Spice Jar.
Keyword casserole, dinner, from scratch, green beans, homemade, mushrooms, onions, vegetarian