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Green Beans with Roasted Onion




Source of Recipe


Source: Cooking Light magazine


List of 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



Recipe



Preheat oven to 400 degrees F.


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 degrees F 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.


Toss the beans with the vinaigrette