Ingredients Jump to Instructions ↓

  1. 2 (16-ounce) bags frozen pearl onions, thawed

  2. 1/2 cup balsamic vinegar - divided use

  3. 2 tablespoons butter

  4. 2 tablespoons vegetable oil

  5. 1 teaspoon dried thyme

  6. 1 teaspoon ground black pepper

  7. 1 teaspoon salt - divided use

  8. 3 pounds fresh green beans, cleaned and trimmed

  9. 3 tablespoons olive oil

  10. 1 tablespoon stone-ground mustard

  11. 1 1/2 teaspoons granulated sugar

Instructions Jump to Ingredients ↑

  1. 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°F (205°C) oven for 35 to 40 minutes, stirring occasionally until onions are browned nicely; remove from oven and set aside.

  2. Blanch green beans in large saucepan of boiling water just until tender, about 5 minutes. Drain and rinse with cold water; set aside.

  3. In small bowl, whisk together olive oil, mustard, sugar, the remaining 4 tablespoons of the vinegar, and the remaining 1/2 teaspoon of salt.

  4. 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.*

  5. Bake for 20 minutes in a 350°F (175°C) oven.


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