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Preheat oven to 375 degrees.
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Bring a large pot of water to a boil.
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Add the cut green beans and cook until bright green but still crisp, about 5-10 min.
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Drain the green beans and rinse with cold water to stop the cooking process.
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Set aside.
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On a lined baking sheet add the sliced onions and 1/2 Tbsp of the coconut oil. Mix to coat the onions.
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Cook in the oven, stirring every 10 minutes, until the onions start to caramelize. About 30-45 minutes.
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In a large sauce pan add 1/2 Tbsp of the coconut oil and the mushrooms.
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Cook until soft about 5-10 minutes.
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Add 2 more Tbsp of coconut oil and 3 tbsp flour.
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Stir for 3-5 minutes to cook the flour.
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Add in the stock and simmer over medium heat, stirring every few minutes until the sauce is thickened to a gravy about 8-10 minutes.
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Season with salt and pepper to taste.
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In a large bowl add the cooked green beans and mushroom gravy. Mix to coat the green beans.
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Add the green beans to a
9x11 dish.
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Top with onions.
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Warm through in the oven about 5-10 minutes.