Recipe: Green Beans with Glazed Onions (make ahead)

GREEN BEANS WITH GLAZED ONIONS

2 bags (16 ounces each) 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
FOR THE DRESSING:
3 tablespoons olive oil
1 tablespoon stone-ground mustard
1 1/2 teaspoons sugar

Preheat oven to 400 degrees F.

In a medium saucepan, combine onions, 4 tablespoons of the vinegar, the butter, vegetable oil, thyme, pepper and 1/2 teaspoon of the salt. Heat over low heat until butter is melted; stirring to coat onions. Place mixture on a baking sheet.

Roast in a 400-degree F oven for 35 to 40 minutes, stirring occasionally until onions are browned nicely. Remove from oven and set aside.

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

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

In a large bowl, toss the dressing together with the onions and green beans. Place the mixture in a large casserole dish and cover. (Recipe can be made ahead at this point and refrigerated for a day. Bring to room temperature before proceeding.)

Bake for 20 minutes at 350 degrees F.

Makes 8 to 10 servings
Source: National Pork Producers Council