1. Bring one gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge beans into large bowl of ice water to stop cooking. Drain and set aside.
2. Melt butter in 12 inch cast iron skillet over medium-high heat. Add mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until mushrooms begin to give up some of their liquid, approximately 4-5 minutes. Add garlic and nutmeg and continue to cook for another 1-2 minutes. Sprinkle flour over mixture and stir to combine. Cook for 1 minute. Add broth and simmer for 1 minute. Decrease heat to medium-low and add half and half. Cook until mixture thickens, stirring occasionally, approximately 6-8 minutes.
3. Remove from the heat and stir in 1/4 of onions and all of the green beans. Top with remaining onions. Place into oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Original recipe is by Alton Brown. He made homemade onion rings. I usually double recipe for Holidays.
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|Serving Size: 1 Serving (2315g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2137 (62%)|
|Amt Per Serving||% DV|
|Total Fat 237.5g||317 %|
|Saturated Fat 85.1g||425 %|
|Monounsaturated Fat 90.5g|
|Polyunsanturated Fat 42.3g|
|Cholesterol 1069.9mg||329 %|
|Sodium 1204.7mg||42 %|
|Potassium 4731mg||124 %|
|Total Carbohydrate 69.1g||20 %|
|Dietary Fiber 19.6g||78 %|
|Sugars, other 49.5g|
|Protein 256.5g||366 %|
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Calories per serving: 3442
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