This is comfort food done right: tender green beans folded into a rich, savory mushroom sauce, then baked under a thick layer of crispy fried onions until the top turns deep golden and crunchy. The base comes together with sautéed onion, garlic, and cremini mushrooms, simmered in a coconut milk sauce seasoned with thyme and a touch of soy sauce for depth. Blanching the green beans first keeps them bright and just tender, so they hold their texture even after a stint in the oven. Two rounds of crispy fried onions — one baked in, one added right at the end — give every bite that signature crunch on top of a creamy, savory filling. It's an easy make-ahead side that reheats beautifully, and it's a solid pick for a holiday table where an Alpha Gal friendly option is on the menu. Simple pantry staples and straightforward steps make this one worth adding to your regular rotation.
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Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes, until bright green and just barely tender. Drain in a colander and set aside.
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
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