Preheat Oven to 400F. Rinse the beans in cold water
Trim and halve them. Then steam them for 5 minutes. Just to blanch them a bit. Plunge them in cold water to stop them from cooking further. Drain and set aside.
Combine the onions, flour, panko and salt in a large mixing bowl and toss until combined.
Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan.
Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
My Notes (Important pls note):
The original recipe says the oven temperature should be 475F. After reading the comments in that recipe, I found that many had issues with the onions getting burned at that temperature and cooking it for 30 minutes. Keeping that in mind, I reduced my temperature to 400F but found my onions were browned and few were almost getting burnt within 10-12 minutes (not to even speak about 30 minutes. Only baking sheet with some black stuff would have been left if I had not checked!) So I think better safe than sorry. Keep at 350-400F and keep a look out at your onions. You want them crispy but not burnt!
Melt the butter and olive oil in a 12-inch cast iron skillet, if you have it. Non stick will do too. Add the mushrooms, 1 teaspoon salt and pepper and cook,
stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes.
Sprinkle the soy flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute.
Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.