Green Bean and Mushroom Casserole With Crispy Fried Onions

Ingredients

• 2 lb. mixed wild mushrooms, trimmed, halved or quartered if large (about ½" pieces)
• 4 thyme sprigs, divided
• ¼ cup extra-virgin olive oil
• 1¼ tsp. Diamond Crystal or ¾ tsp. plus ⅛ tsp. Morton kosher salt, divided, plus more
• ¾ tsp. freshly ground black pepper, divided
• 2 lb. green beans (preferably haricots verts), trimmed, cut in half on the diagonal
• 2 Tbsp. unsalted butter
• ⅓ cup finely chopped red onion
• 2 large garlic cloves, very thinly sliced
• 2 Tbsp. all-purpose flour
• 2 cups heavy cream, divided
• 1 cup low-sodium chicken broth or vegetable broth
• 2 dried bay leaves
• 1½ tsp. finely grated lemon zest (from 1 medium lemon)
• Canola or vegetable oil (for frying)
• ½ cup fine-grind cornmeal
• 2 Tbsp. cornstarch
• 1½ tsp. paprika
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 medium red onion, thinly sliced into ⅛" rings crosswise with a mandoline or very sharp knife, separated into rings
• Kosher salt, freshly ground black pepper

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