Combined the two flours, salt, and pepper in a bowl and set aside. Set up a station with the bowl of flour, and another bowl with the coconut milk.

Using a large deep skillet, melt the coconut oil and bring to a high heat. The oil has to be very hot to properly fry.

Begin coating the onions by dipping them in the coconut milk, and then the flour mixture. Carefully drop in the onions and cook for about 2-3 minutes on each side before setting aside. You’ll fry all of the onions in about 3-4 small batches. Add more coconut oil if needed. Clean out the skillet and set the onions aside when finished.

Prepare a large bowl with ice water and set aside. Using a large deep pan, fill about 3/4 of the way with water and bring to a medium boil. Add the green beans and allow to boil for 3-5 minutes or until lightly crisp and tender. Drain the green beans and immediately place in the ice water. Allow to sit for 5 minutes (while continuing on with the rest of the recipe) before draining. Set aside.

Whisk the broth, coconut milk, apple cider vinegar, arrowroot starch, salt, and pepper together. Set aside.

Add the coconut oil to the large, deep skillet and heat over medium heat. Add the onions and garlic to the pan and cook for 4-5 minutes. Add the mushroom and cook for another 5 minutes or until tender. Pour the broth mixture into the pan and stir well, allowing the broth to thicken for 3-4 minutes.

Add the greens beans back to the pan and stir to coat in the mushroom broth. Allow to simmer for another 3 minutes.

Serve warm topped with fried onions.