Step 1

Preheat the oven to 400ºF (204ºC).

Step 2

Blanch the green beans: in a large pot, combine about 1 gallon (128oz) of water and about 1 and ½ Tablespoons of salt. Bring salted water to a boil, then add the green beans and allow to boil for 5 minutes. While the beans boil, prepare a large bowl of ice water. Quickly but carefully drain the beans in a colander, then immediately submerge beans into the ice water to stop the cooking process and prevent them from getting mushy. Allow beans to chill in the ice water for a few minutes, then drain and place in a large bowl.

Step 3

In a large skillet over medium to medium-high heat, melt the butter. When the butter is melted, add the minced garlic and allow to soften for about 3 minutes. If the garlic is browning too quickly, lower the heat. Add the salt and pepper and cook for an additional 1 minute.

Step 4

Sprinkle the flour over the butter/garlic mixture and stir to combine (you are making a roux). Cook the roux for 2 minutes, then slowly whisk in the chicken or vegetable broth, making sure there are no lumps. When all of the chicken broth has been added and the mixture is smooth, slowly add the heavy cream and whisk again to combine.

Step 5

Bring the mixture to a simmer and cook until it has thickened, stirring frequently, for about 5 minutes.

Step 6

Pour the sauce over the beans and stir to combine. Be sure all of the green beans are coated.

Step 7

Pour the green bean mixture into a 9" x 13" baking dish then top with the French fried onions.

Step 8

Bake the casserole for 23-25 minutes until hot and bubbly. Cover the dish with foil if the onions start to brown too quickly (I like to start checking around 15 minutes). Serve immediately. Store leftovers covered tightly in the refrigerator up to 5 days.