Green bean casserole (with crispy fried onions)

Steps

1. Preheat the oven to 190 °C (375 °F). Trim the green beans and cut them into 5 cm (2 in) pieces.
2. Bring a large pot of salted water to a boil and prepare a bowl of ice water. Plunge the beans in for 5 minutes until bright green and still crisp-tender, then transfer them to the ice water. Drain and pat dry in a clean kitchen towel.
3. Sauce: finely dice the mushrooms and mince the garlic. In a skillet, melt the butter over medium-high heat, add the mushrooms, and saute for 6 to 8 minutes until their liquid has evaporated and they turn golden brown. Add the garlic and cook for 30 seconds, just until fragrant.
4. Sprinkle in the flour and stir for 1 minute to cook it out. Whisk in the broth, then the milk and cream, and simmer for 4 to 5 minutes, stirring constantly, until the sauce coats the back of a spoon. Stir in the soy sauce, nutmeg, black pepper, and salt, then taste and adjust seasoning.
5. Off the heat, fold the green beans and one-third of the fried onions into the sauce. Transfer to a buttered 2-liter (2-quart) baking dish and spread evenly.
6. Bake for 25 minutes at 190 °C (375 °F), until the sauce is bubbling around the edges.
7. Scatter the remaining fried onions over the top and bake for 5 minutes more, until deep golden brown without burning. Let rest for 5 minutes before serving.