Green Beans With Mustard Cream Sauce and Toasted Almonds Recipe

Heat 2 Tbs. of butter in a large deep skillet over medium-high heat. Add onions; saute shaking pan occasionally until golden brown 5 to 7 minutes.

Dump onions onto a large cookie sheet. 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.

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.)

Microwave milk chicken broth and mustard in a 1-quart Pyrex-type measuring cup until steamy. Heat remaining 2 Tbs. of butter in the skillet. 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.)

Add beans and onions; simmer until sauce is thick enough to cling about 5 minutes. Season with salt and pepper to taste. Transfer to a serving bowl sprinkle with toasted almonds and serve immediately.