Green Beans With Roasted Onion Vinaigrette Recipe
Ingredients
| Green beans | 2 Pound, trimmed | |
| 2 red onions, peeled (about 1 pound) | ||
| Olive oil | 4 Teaspoon, divided | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Thyme sprig | 2 | |
| Dill | 1 Tablespoon, chopped | |
| 3 tablespoons Champagne vinegar or white wine vinegar | ||
| Ground mustard | 1 Tablespoon | |
Directions
1. Preheat oven to 400°.
2. Cook green beans in boiling water 5 minutes. Drain and plunge beans into ice water, drain. Place beans in a large bowl.
3. Cut onions in half vertically. Drizzle cut side of each onion half with 1/4 teaspoon oil. Sprinkle halves evenly with salt and pepper. Place 1 thyme sprig on 1 onion half, top with other half. Wrap in foil. Repeat procedure with remaining thyme and onion halves. Bake wrapped onions at 400° for 1 hour or until tender. Cool to room temperature. Discard thyme, chop onions.
4. Combine the remaining 1 tablespoon olive oil, onions, dill, vinegar, and mustard in a small bowl. Toss beans with onion mixture.
2. Cook green beans in boiling water 5 minutes. Drain and plunge beans into ice water, drain. Place beans in a large bowl.
3. Cut onions in half vertically. Drizzle cut side of each onion half with 1/4 teaspoon oil. Sprinkle halves evenly with salt and pepper. Place 1 thyme sprig on 1 onion half, top with other half. Wrap in foil. Repeat procedure with remaining thyme and onion halves. Bake wrapped onions at 400° for 1 hour or until tender. Cool to room temperature. Discard thyme, chop onions.
4. Combine the remaining 1 tablespoon olive oil, onions, dill, vinegar, and mustard in a small bowl. Toss beans with onion mixture.
Chef
