Green Beans with Glazed Pearl Onions

Preheat oven and boil water

Preheat oven to 400°F. Put a pot of water on cooktop and bring to boil while working on the onion part of the recipe.

Make onion sauce

In small nonreactive sauce pan, combine 1/4 cup vinegar, butter, vegetable oil, thyme, 1 tsp. pepper, and 1/2 tsp salt. Stir over moderate low heat until butter is melted.

Thicken sauce

Add a sprinkling of flour to thicken the broth slightly.

Toss and bake onions

In an oven casserole bowl (Pyrex, cast iron, etc.) gently toss onions with broth. Place in oven and bake 35-40 minutes, stirring gently every 10 minutes or so until evenly browned.

Blanch green beans

While onions are baking, blanch the fresh, cleaned green beans in the boiling water until just tender (about 4 minutes).

Cool beans

Dunk beans in cold running tap water, then drain.

Make mustard sauce

In small mixing bowl, combine olive oil, mustard, 1/4 cup vinegar, 1/2 tsp. salt, and 1/2 tsp. pepper.

Combine beans and onions

Add beans to onions in hot oven dish. Toss and level.

Add sauce

Pour mustard sauce over all. (Can refrigerate here if preparing a day ahead.)

Final bake

Cover with foil or lid, bake at 350°F for 20 minutes or until well heated.