Green Beans with Roasted-Onion Vinaigrette

Green Beans with Roasted-Onion Vinaigrette
Photo by Becky Luigart-Stayner


  • 1 tablespoon stone-ground mustard
  • ¼ teaspoon salt
  • 2 red onions, peeled (about 1 pound)
  • 2 sprigs fresh thyme
  • 4 teaspoons olive oil, divided
  • 1 tablespoon chopped fresh dill
  • 3 tablespoons Champagne vinegar or white wine vinegar
  • + 2 more ingredients
    • 2 pounds green beans, trimmed, steamed, and chilled
    • ¼ teaspoon black pepper

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...

View full recipe at My Recipes


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