Green Beans with Roasted Onion Vinaigrette Recipe

Green Beans with Roasted Onion Vinaigrette Recipe

  • 2 pounds green beans, trimmed
  • 2 red onions, peeled
  • 4 teaspoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 sprigs fresh thyme
  • 1 tablespoon chopped fresh dill
  • 3 tablespoons Champagne vinegar or white wine vinegar
  • 1 tablespoon stone-ground mustard
  1. Preheat oven to 400 degrees F.
  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 degrees F for 1 hour or until tender. Cool to room temperature. Discard thyme; chop onions.
  4. Combine remaining 1 tablespoon olive oil, onions, dill, vinegar, and mustard in a small bowl. Toss beans with onion mixture.
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