8 servings (serving size: about 4 ounces green beans and 1/4 cup vinaigrette)
Becky Luigart-Stayner; Jan Gautro
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
How to Make It
Preheat oven to 400°.
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.
Toss the beans with the vinaigrette.
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A bit time consuming for the results. The first time I made it, I followed microwave green bean directions, resulting in soft olive beans which complemented the soft onion very well. My southern friend and 5 year old daughter loved it. I prefer my beans a bit more crisp, but the crisp beans do not go with the soft onions. Now I just roast beans with olive oil and kosher salt for 12-16 minutes at 425 F, stirring once, and this is much easier and delicious. Sometimes I add zest and juice of one lemon, and some garlic, pepper.