Add Cashews to a heat proof bowl and cover with boiling water, let soak for at least a half hour

Preheat oven to 475 F

With a mandoline thinly slice 2 of the Onions

Add sliced Onions, 1 tsp Sea Salt, Rice Flour and Panko to a large ziplock bag and shake well so the Onions get coated

Spray a large baking pan with cooking spray

Place Onion mixture onto the pan in thin layers spreading them out as much as you can

Bake 10-15 minutes, flipping half way through and keep an eye on them during the last few minutes so they don't burn

Once Onions are done, set them aside and turn oven down to 350 F

Fill a sauce pan big enough to hold the green beans with water 3/4 full

Bring to a boil and add 1 Tbs Salt and Green Beans

Cook for 5 min, drain and fill with cold water and plenty of ice, this will keep them from cooking more, set aside

While the Beans are cooking start the Bacon

In a 12 inch Cast Iron or oven safe Skillet add the Bacon and cook over medium heat until crispy

Remove, place on paper towels and set aside

Once they are cool chop them up into bite size pieces

Chop the remainder Onion and add to the Bacon greased pan

Sauté 2-3 min then add Garlic and Mushrooms

Sauté 2-3 min, add the Cooking Wine and let it cook down 3-4 min

Remove from heat, add in Vegetable Broth, Green Beans, 1/4 of the crispy Onions, Bacon,  1 tsp Sea Salt, 2 tsp Pepper

In a high speed blender add the Cashews in water and blend until creamy

Add the Cashew sauce to the pan

Mix everything together and top with remaining crispy Onions

Bake 20 minutes

Remove and serve immediately

Enjoy!