Green Beans with Balsalmic Glazed Onions
2 lbs fresh red pearl onions
½ cup balsamic vinegar
2 Tbsp unsalted butter
2 Tbsp vegetable oil
2 tsp finely chopped fresh thyme
1 tsp freshly ground pepper
1 tsp salt
3 lbs fresh green beans, trimmed
¼ cup olive oil
1 Tbsp Dijon mustard
In a large saucepan of boiling water, blanch the fresh onions for 1 minute. Drain and refresh under cold water; drain. Using a small sharp knife, trim the root ends and slip off the skins.
Preheat the oven to 400º Roast. In a small nonreactive saucepan, combine ¼ cup of the balsamic vinegar, the butter, oil, thyme, pepper and half the salt. Stir over moderately low heat until the butter is melted.
In a medium bowl, toss the onions with the vinegar mixture to coat. Spread the onions in a single layer on a baking sheet and roast for 35-40 minutes, stirring often, until evenly browned.
Meanwhile, in a large pot of boiling water, blanch the green beans until just tender. Drain and set aside. In a large bowl, combine the olive oil, mustard and the remaining ¼ cup balsamic vinegar and remaining salt.
Add the beans and the onions to the dressing in the bowl and toss well. Transfer to a serving platter. Lower the oven temperature to 350º, cover the beans and bake until heated through, about 20 minutes.