Cook green beans
in boiling salted water until tender, about 3 or 4 minutes. Drain
Heat olive oil in a large skillet over medium heat. Add mushrooms
and cook until browned, about 3 to 4 minutes. Add the garlic and thyme. Season with salt and freshly ground black pepper, to taste. Cook until garlic is fragrant, about 1 minute.
Add brandy or cognac, red wine
and chicken broth
, bring to a boil. Simmer
to blend flavors and reduce sauce, about 2 to 3 minutes. Add green beans to mushroom sauce
and toss to coat. Place on a large serving dish, season again with salt and pepper, to taste.
Top with fried onions before serving.