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Green Beans with Roasted Onion Vinaigrette Print Email


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

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.

Roast 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. The vinaigrette can be made ahead and warmed immediately before use. - 8 servings – adapted from Cooking Light
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