Green Beans with Glazed Onions

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Green Beans with Glazed Onions

 

2 16 ounce bags frozen pearl onions, thawed

1/2 cup balsamic vinegar, divided use

2 tablespoons butter

2 tablespoons vegetable oil

1 teaspoon dried thyme

1 teaspoon ground black pepper

1 teaspoon salt, divided use

3 pounds fresh green beans, cleaned and trimmed

3 tablespoons olive oil

1 tablespoon good brown stone-ground mustard

1 1/2 teaspoons sugar

 

In medium saucepan, combine onions, 4 tablespoons

vinegar, butter, vegetable oil, thyme, pepper and 1/2

teaspoon salt. Heat over low heat until butter is

melted; stirring to coat onions. Place mixture on a

baking sheet and roast in a 400 degree oven for 35 to

40 minutes, stirring occasionally until onions are

browned nicely; remove from oven and set aside.

Blanch green beans in large saucepan of boiling water

just until tender, about 5 minutes. Drain and rinse

with cold water; set aside.

In small bowl, whisk together olive oil, mustard,

sugar, the remaining 4 tablespoons of the vinegar, and

the remaining 1/2 teaspoon of salt.

In a large bowl, toss the dressing together with the

onions and the green beans. Place the mixture in a

large casserole dish and cover.* Bake for 20 minutes

in a 350 degree oven. Serves 8 to 10.

 

 

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