Green Bean Casserole

1 pound green beans, ends trimmed
1 tablespoon EVO oil
8 ounces sliced mushrooms
2 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1/3 cup brandy
1/3 cup red wine
1/3 cup chicken broth
Fried Onions, recipe follows

Cook green beans in boiling salted water until tender, about 3 or 4 minutes. Drain well. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 3 to 4 minutes. Add the garlic and thyme. Season with salt and black pepper, to taste. Cook until garlic is fragrant, about 1 minute. Add brandy, red wine and chicken broth, bring to a boil. Simmer to blend flavors and reduce sauce, about 2 to 3 minutes. Add green beans to mushroom sauce and toss to coat. Place on a large serving dish, season again with salt and pepper, to taste. Top with fried onions before serving.

Fried Baked Onions

cooking oil spray
2 large red onions, thinly sliced and separated into rings
Dijon Mustard
1/2 cup old fashioned oats
The following to taste:
Pepper
Kosher salt
Thyme
Rosemary

Coat the onion rings with Dijon mustard, and put them in a gallon Ziploc bag, Add the rest of the ingredients. Shake and coat them thoroughly. Spray a baking sheet with cooking oil and lay the onions singly layered to be then sprayed again. Bake at 450F for about 20-25 minutes, or until golden brown and crispy.