For the French fried onions:

For the Fried Onions

• Start with the first onions first. Mix the heavy cream and apple cider vinegar in shallow baking dish.
• Mix in the onion slices and let sit on counter soaking for 1 hour.
• After an hour, mix the almond flour and seasonings in medium bowl.
• Heat about 1/2 inch of coconut oil in large skillet to 375°F.
• Dredge the soaked onion slices in the flour mixture, then put them directly in the oil to fry.
• Use a wooden spoon to separate the slices.
• Once golden browned (about 1-2 minutes), remove the fried onions from the skillet and place them on a paper towel lined plate. They will crisp up as they cool. (Try to fry the whole onion in one batch on your largest skillet. The almond flour that falls off into the oil will turn too brown and subsequent batches will not be as good as the first.)
• Move onto the casserole.

For the Casserole:

For the Casserole

• Heat your oven to 350°F.
• Cook the green beans in boiling water for about 5 minutes, drain, and then set aside.
• Heat the avocado oil on medium heat in an oven-proof cast iron skillet.
• Add the chopped mushrooms and garlic. Cook for about 10 minutes or until the mushrooms soften.
• Add the butter and once melted, add the coconut flour. Stir and cook for a few minutes.
• Slowly add the chicken bone broth stirring as you go.
• Then add the heavy cream, cream cheese, and seasoning and still until the cheeses are melted.
• Next, add your green beans and stir to combine.
• Top the casserole with the fried onions.
• Carefully cover the skillet with foil, transfer to the oven, and bake for about 20 minutes. (If you don’t have a cast iron skillet that can go in the oven, transfer your mixture to a casserole dish, top with onions, cover with foil, and bake.)