Recipe: Green Beans with Roasted-Onion Vinaigrette

Green Beans with Roasted-Onion Vinaigrette

1 red onion, peeled
1/4 teaspoon salt
4 teaspoons olive oil, divided
1/4 teaspoon black pepper
2 sprigs fresh thyme
1 tablespoon chopped fresh dill
2 tablespoons Champagne vinegar or white wine vinegar
2 pounds green beans, trimmed, steamed, and chilled

Preheat oven to 400 degrees.

Cut onion in half vertically. Drizzle the cut side of 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. Bake the wrapped onions at 400 degrees for 1 hour or until tender. Cool to room temperature.

Discard thyme, and chop onions. Combine 1 tablespoon olive oil, onion, dill, and vinegar, in a small bowl. Toss the beans with the vinaigrette.