Step 1

Preheat the oven to 475F. Line a baking sheet with foil and then spray it with non-stick cooking spray.

Step 2

In a large bowl mix together the gluten free flour and gluten free bread crumbs. Season to taste with salt and pepper.

Step 3

Half and peel the onions, then slice them very thinly. Toss them in the flour/crumbs until evenly coated.

Step 4

Sprinkle the onions in an even layer on the prepared baking sheet. Spritz with a little additional cooking spray.

Step 5

Bake for 20-30 minutes, tossing the onions every 5-10 minutes, or until golden and crispy. Decrease the oven to 400F.

Step 6

In a cast iron skillet (mine is 10 inches) heat the oil and saute the mushrooms until slightly softened. Add the garlic and continue to saute until the mushrooms are golden.

Step 7

Add the frozen green beans and saute until heated through.

Step 8

Either use a canned gluten-free cream of mushroom soup, use my 5 minute gluten free cream of mushroom soup recipe, or in a small bowl whisk together Vivian's Live Again Cream of Mushroom Soup Mix and the water (1/2 cup of mix with 1 1/3 cups water). Pour the soup into the skillet, stir in about 1/4 of the crispy onions, and season to taste with salt and pepper.

Step 9

Sprinkle with the remaining crispy onions and bake in the 400F oven for 10-15 minutes or until warm and bubbly.