If you love the taste of sautéed onions, you will like this green bean side dish.
Servings: 4
• 1 pound medium red onions • 2 tablespoons olive oil • 1 tablespoons balsamic vinegar • 1/2 teaspoon kosher salt * • 1/8 teaspoon black pepper • 2 tablespoons water • 3/4 pound green beans, trimmed and cut diagonally into bite size pieces
Put oven rack in middle position and preheat oven to 450°F. Spray a 13 by 9 inch baking pan with cooking oil spray.
After peeling onions, trim away root ends, then quarter onions lengthwise. Put onions in baking pan and drizzle with oil and vinegar, tossing to coat. Arrange onions with one cut side down and sprinkle with salt and pepper.
Roast, uncovered, turning onions over once and basting with pan juices twice during baking, until they reach deep golden color, about 30 minutes. Add 2 tablespoons water to pan and roast until onions are tender and have caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
While onions are roasting, cook beans in a large pot of boiling salted water, uncovered, until just crisp-tender, no more than 5 minutes. Drain beans in a colander, then add to onions and toss. Season only if necessary, with salt and pepper.
* COOKS NOTE: Kosher salt has more flavor and is less salty then regular table salt.
