Green bean casserole without mushrooms, in a cheesy white sauce

Line up the beans and cut them in half into bite-sized pieces.

Boil in a big pot of water salted with two teaspoons of salt until fork tender, about 7 minutes.

Shock in a big bowl of ice cold water, then pat dry with a towel so the sauce is not watery.

Put the beans in a 9 by 13 inch baking pan and season with salt and black pepper.

Cook the onion over medium heat in about two tablespoons of olive oil with a pinch of salt until soft and golden, about 8 minutes.

Add the butter, then the grated garlic just to warm through.

Add the flour and cook a few minutes until toasted.

Add the cold whole milk, stirring at once to lift the bits from the pan; season with salt, black pepper, thyme and nutmeg.

Cook over medium heat until it boils and begins to thicken; it thickens more as it sits.

Pour the sauce over the beans, add the Parmesan, taste and adjust seasoning, and toss.

Thin with about a cup of chicken broth, add a few red pepper flakes and flatten in one layer.

Bake uncovered in a preheated 350F oven about 30 minutes until bubbly.

Top with French fried onions after baking and serve.