16ounces fresh green beans, ends trimmed and cut in half
1 onion, diced
2cloves garlic, minced
1cup whole milk
1cup vegetable or chicken broth
Add onions to buttermilk in a large bowl, tossing until onions are drenched. In separate bowl, combine flour, garlic powder, and salt.
In batches, toss the buttermilk-drenched onions in flour mixture, shaking to remove excess.
Heat oil in skillet, and pan-fry the onions in batches for about 5 minutes each, stirring and flipping so both sides get browned.
Place fried onions on paper towel lined plate, to remove excess grease. Store in air-tight container once cooled.
Preheat oven to 350F. Spray 2-quart casserole dish with cooking spray.
Bring a pot of water to boil. Once boiling, add green beans and blanche them for 3-5 minutes, until bright green. Drain green beans, rinse with cold water, and set aside.
In large skillet, melt butter over medium heat. Add diced onion and cook for 5-6 minutes, until they are softened and translucent. Add garlic and cook one more minute. Add flour, and stir well to combine. Cook for another minute, stirring continuously.
Slowly add milk, stirring continuously, then slowly add the broth. Bring mixture to a simmer, then lower heat and let simmer for 7-10 minutes, until it has thickened. Season with salt and pepper.
Add green beans to sauce and stir to combine. Pour into prepared casserole dish. At this point, casserole can be covered and refrigerated.
If refrigerating, top with fried onions right before baking, then bake 30 minutes. If not refrigerating, top with fried onions, bake 20-25 minutes.