2 tsp olive oil, divided
1 large onion, thinly sliced
1/4 tsp salt, plus more to taste
1 cup Simple Mills Farmhouse Cheddar Almond Flour Crackers
6 cups green beans (fresh or frozen)
1 cup + 4 tbsp mushroom broth, divided
Pepper, to taste
2 cups sliced mushrooms (white or cremini)
1 minced clove of garlic
1/4 cup Greek yogurt
1 tbsp tapioca starch
1/8 tsp nutmeg
1/4 tsp thyme 

HEAT a medium nonstick skillet over low heat. Add 1 teaspoon of olive oil, onion and ¼ teaspoon of salt. Stir. 
COVER the pan and cook onions until caramelized, about 45 minutes. Stir occasionally.
GROUND the crackers while the onions are caramelizing
PREHEAT oven to 400ºF.
BOIL water in a large pot. Once boiling, add the green beans and cook for 5 minutes if fresh and 3 minutes if frozen. 
DRAIN and run under cold water. Transfer to a baking dish.
DEGLAZE with 2 tablespoon of mushroom broth once the onions are caramelized
TRANSFER to a bowl and season with pepper. Set aside.
ADD remaining 1 teaspoon of olive oil, mushrooms and garlic to the skillet where the onions were cooking previously. 
COOK over medium-low heat until the mushrooms are soft (about 5 minutes). 
ADD the caramelized onions, 1 cup of mushroom broth and Greek yogurt. Stir.
MIX the remaining 2 tablespoons of mushroom broth with tapioca starch until fully dissolved, in a small bowl. Add this mixture to the sauce. Let thicken for 1 min.
SEASON with salt, pepper, nutmeg and thyme.
POUR over the green beans. Cover with ground crackers. 
BAKE for 20 minutes.
ENJOY!