Green Beans With Roasted Onion Vinaigrette
|Green beans||2 Pound, trimmed|
|Red onions||1 Pound, peeled (2 Pieces)|
|Olive oil||4 Teaspoon, divided|
|Black pepper||1⁄4 Teaspoon|
|Fresh thyme sprigs||2|
|Chopped fresh dill||1 Tablespoon|
|Champagne vinegar/White wine vinegar||3 Tablespoon|
|Stone ground mustard||1 Tablespoon|
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.