• 1 lb. fresh pearl onions
  • ¼ cup balsamic vinegar
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1 teaspoon chopped fresh thyme or
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • 1-½ teaspoon freshly ground pepper
  • 1-½ lb. fresh green beans
  • cup mild olive oil
  • 2 teaspoons Dijon mustard


Blanch onions for 1 minute, drain under cold running water. Trim root ends and slip off the skins.

Preheat oven to 400°F. Combine half of vinegar, butter, vegetable oil, thyme, half of pepper and half of the salt in a small saucepan, and stir over moderate heat until butter is melted. Toss the onions in the vinegar mixture, then spread in a single layer on a baking sheet and roast for 35-40 minutes, stirring frequently until evenly browned. Reduce oven to 350°F.

Blanche green beans for 4 minutes until just tender, drain under cold running water. Combine olive oil, mustard, other half of the vinegar, and remaining salt and pepper. Add the green beans and roasted onions and toss well. Place in casserole pan, and bake for about 20 minutes to heat through.

Baked Goods, Low Cholesterol, Low Fat, Low Saturated Fat, Vegetable, Vegetarian
MacGourmet downloadGreen Beans with Balsamic Onions. To import, drag image to your MacGourmet recipe box.