Green Beans with Roasted-Onion Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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To simplify things on Thanksgiving day, make and refrigerate the vinaigrette and steam and chill the green beans a day ahead. Ingredients:
2 red onions, peeled (about 1 pound) |
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 |
2 pounds green beans, trimmed, steamed, and chilled |
Directions:
1. Preheat oven to 400°.
2. Cut onions in half vertically. Drizzle the 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 the remaining thyme and onion halves. Bake the wrapped onions at 400° for 1 hour or until tender. Cool to room temperature. Discard thyme, and chop onions. Combine 1 tablespoon olive oil, onion, dill, vinegar, and mustard in a small bowl.
3. Toss the beans with the vinaigrette.
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