Green Beans With Mustard Cream Sauce and Toasted Almonds

Ingredients

• 10 servings pepper black freshly ground
• 4 tablespoons butter 
• 0.5 cup chicken broth 
• 0.3 cup dijon mustard 
• 3 tablespoons flour 
• 2 pounds green beans trimmed
• 1.5 cups milk 
• 16 ounce onions whole white frozen
• 10 servings salt 
• 0.5 cup slivered almonds toasted (10 minutes or less)

Equipment

• bowl
• frying pan
• baking sheet
• whisk
• plastic wrap
• microwave
• measuring cup
• kitchen timer

Directions

1. Heat 2 Tbs. of butter in a large, deep skillet over medium-high heat.
2. Add onions; saute, shaking pan occasionally, until golden brown, 5 to 7 minutes.
3. Dump onions onto a large cookie sheet.
4. Add green beans, 3/4 cup water and a scant teaspoon salt to the unwashed skillet. Turn heat to high; cover and cook until wisps of steam escape around the lid. Set timer for 5 minutes; cook until bright green but tender.
5. Drain beans; transfer to cookie sheet with onions and spread out to cool. (Cooled vegetables can be covered loosely with plastic wrap and set aside at room temperature up to 4 hours ahead.)
6. Microwave milk, chicken broth and mustard in a 1-quart Pyrex-type measuring cup until steamy.
7. Heat remaining 2 Tbs. of butter in the skillet.
8. Whisk in flour, then hot milk mixture, until smooth and simmering. (Sauce can be made up to 4 hours ahead: Cover surface directly with plastic wrap, to prevent a skin from forming, and refrigerate; return to a simmer before proceeding.)
9. Add beans and onions; simmer until sauce is thick enough to cling, about 5 minutes. Season with salt and pepper to taste.
10. Transfer to a serving bowl, sprinkle with toasted almonds and serve immediately.