For the fried onions:
1 medium sized yellow onion, thinly sliced
1 cup flour
1 teaspoon paprika
Salt & Pepper to taste
1/2 cup milk
1 1/2 pounds green beans, trimmed and halved crosswise
2 tablespoons olive oil
2 cups chopped sweet onion
2 teaspoons dried oregano
4 ounces shiitake mushrooms, stemmed and sliced
1 (8-ounce) package presliced baby bella mushrooms
1/3 cup dry sherry
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1 cup fat-free, lower-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
Combine the flour, paprika, salt and pepper in a medium bowl.
Add the milk to another medium bowl. Separate the onion rings from each other and one by one, dip into the milk and then into the flour mixture. Shake off excess flour and place on a plate. Repeat with remaining onions.
When the oil reaches 375 degrees, add a few onion rings at a time. Cook for 1-2 minutes or until they begin to crisp and brown.
Remove from the oil and dry on a paper towel. Repeat with remaining onions.
The green beans maintained their crunch, which was a nice contrast to the creamy mushrooms.