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Green Beans with Balsamic-Glazed Onions

2 pounds fresh pearls onions or 2 bags (16 oz each) frozen pearl onions, thawed
1/2 cup balsamic vinegar
2 Tbsp unsalted butter
2 Tbsp vegetable oil
2 tsp finely chopped fresh thyme or 1 tsp dried thyme
1 1/2 tsp freshly ground pepper
1 tsp salt
3 pounds fresh green beans, trimmed
1/4 cup mild olive oil
1 Tbsp Dijon mustard

In a large sauce pan of boiling water, blanch the fresh onions for
1 minute. Drain and refresh under cold running water, drain.
Using a small sharp knife, trim the root ends and slip off the
skins. Preheat the oven to 400 degrees. In a small nonreactive
saucepan, combine 1/4 cup of the balsamic vinegar, the butter,
vegetable oil, thyme, 1 teaspoon of the pepper and 1/2 teaspoon of
the salt and stir over moderately low heat until the butter is

In a medium bowl, toss the fresh or frozen onions with the vinegar
mixture to coat. Spread the onions in a single layer on a baking
sheet and roast for 35 to 40 minutes, stirring often, until evenly

Meanwhile, in a large pot of boiling salted water, blanch the greens
beans until just tender, about 4 minutes. Drain and refresh under
cold running water, drain and set aside. In a large bowl combine
the olive oil, mustard and the remaining 1/4 cup balsamic vinegar
and 1/2 teaspoon each of salt and pepper.

Add the green beans and the roasted onions to the dressing in the
bowl and toss well. Transfer the vegetables to a large casserole.

Preheat the oven to 350 degrees. Cover and bake the green beans
and onions for about 20 minutes, or until heated through.


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