After peeling the onion, cut into thin slices.

Heat 1/2 cup avocado oil in a cast iron skillet (or a heavy duty skillet).

In a bowl mix together 1.4 cup gluten free flour, garlic powder, salt, and 2 tsp of arrowroot powder.

Coat the thinly sliced onions in with the flour by adding a few onions at a time to the bowl with the flour mixture.

After all the onions are coated and the oil is heated place a handful of onions in the hot oil, and let it fry for about 3-4 minutes until crispy. Take them out with a tongs and place them in a separate bowl.

Repeat this until all the onions are fried.

Preheat the oven to 400 degrees.

Next bring a pot of water to a boil and add the pound of fresh green beans. Boil for 5 minutes. Then drain and set aside.

While the beans are boiling and resting, heat up in a seperate skillet the 4 tbsp butter.

Then add in the package of chopped mushrooms. Saute until soft.

When they are small and soft, add in 4 tbsp gluten free flour, and 2 tsp of arrowroot powder.

Stir with the sauted mushrooms to make a roux. let cook for about 1-2 minutes.

Add in 1 cup of broth to deglaze the pan. Stir.

Add in 1 cup of water and 1 cup of coconut milk. Stir and allow the sauce to thicken.

Add in 1/4 cup cooking sherry. Stir.

Add in a sprinkle of garlic powder and salt.

Cook until it is all well incorporated and is simmering for a few minutes.

Take beautiful casserole dish and place the green beans in as the first layer.

Then pour over the cream of mushroom soup.

Then top with crispy onions.

Bake at 400 degrees for 15 minutes.

Done!