Peel and slice the onion very thin - the thinner the slices, the easier they will be to fry. Separate the onion into rings and place in a bowl and pour non-dairy milk over the top. Let sit for about five minutes.

Heat the oil over medium high heat until it reaches 375 degrees, or until it sizzles when you sprinkle a bit of flour in the pan.

Take some of the onions and dredge them in the flour, then place in the hot oil. Depending on the size of your skillet, you may be able to do this in two batches. Don't overcrowd the skillet, it will just take longer to fry them. Be patient, it may take a while to get them all golden and crisp.

Once the onion rings are golden brown, remove them from the pan and let them drain on paper towel lined plates. Repeat until all the onion rings are fried.

Put the mushrooms in a food processor and pulse until they are finely chopped. Place the mushrooms in a large pot. Add the minced garlic and vegan buttery spread and cook over medium heat for about 6 minutes.

Once the mushrooms are cooked down, and the broth, milk, gluten free flour, salt, and pepper. Raise the heat to a simmer, and let it cook for a few minutes to thicken.

Add the green beans, and cook until they are heated through, about 7 minutes. Stir often.

Pour the green bean mixture into a casserole dish. Top with the french fried onions.

Enjoy!