For the onions, preheat oven to 400 degrees F (200 degrees C) if baking OR add about 1 inch oil into a deep skillet if frying.
Slice Onion (1) and place in a bowl, cover with Milk (1 cup), soaking at least 5 minutes.
In separate bowl mix together Gluten-Free All-Purpose Flour (1/2 cup), Ground Black Pepper (1 teaspoon), Paprika (1 teaspoon) and Salt (1 teaspoon).
Remove onions from milk, dip into dry mixture and cover completely.
Shake off excess batter and place on a baking sheet, baking for 15 minutes, flipping halfway through.
For the casserole, lower oven heat to 350 degrees F (180 degrees C). Wash and chop French Beans (4 cup). Bring a pot of water to a boil, add your green beans and cook for 5 minutes, remove from heat and set aside.
In a casserole dish add Condensed Cream of Mushroom Soup (1 cup), Coconut Milk (1/3 cup), Salt (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon) 1/2 cup french fried onions and mix well.
Strain green beans and add to mushroom mixture, mix until completely coated.
Cover with foil and bake for 30 minutes.
Uncover casserole, add remaining cup of onions and bake for an additional 5 minutes.
Serve warm and enjoy!