Blanch the green beans by adding them to a large stockpot of water that has already been brought to a boil over high heat. Cook for 4 minutes.

Have a large bowl of water with ice cubes waiting.

After 4 minutes, using a slotted spoon remove the green beans and immediately submerge them in the ice water bath to stop the cooking process; set aside.

To a large skillet, add the butter and heat over medium-high heat to melt it.

Add the onion and sauté until softened and translucent, about 4 minutes; stir frequently.

Add the garlic and cook for 1 minute, or until fragrant; stir constantly.

Evenly sprinkle the flour, and cook for 1 minute; stir constantly.

While whisking constantly, add the broth, milk, and keep whisking until it begins to thicken, a couple minutes.

Add the three cheeses, heavy cream, smoked paprika, thyme, salt, pepper, and stir continuously until the cheese melts and you have a nice smooth cheese sauce.

Stir in half the bacon (reserve the remainder); set mixture aside.

To your 7-quart slow cooker or similarly sized, add the green beans from the ice water bath, then pour the cheese sauce over the top, and stir to combine.

Cover with the lid and cook on low for 2 hours or high for 1 hour.

About 5 to 10 minutes before the green beans are done cooking, to a large skillet, add the crispy fried onions and toast them for about 3-4 minutes over medium-high heat until lightly browned; toss and stir frequently.

Evenly sprinkle them over the top of the cooked green beans along with the remaining bacon. Tip - Do not place the lid back on the slow cooker or the crispy fried onions will get soggy.

Serve immediately*** (See Notes). Extra will keep airtight in the fridge for up to 5 days noting the onions will not stay crispy; reheat gently in the microwave or oven if you have time.