GREEN BEANS WITH GLAZED ONIONS
Serves 8-10.
2 16-ounce bags frozen pearl onions, thawed
1/2 cup balsamic vinegar, divided
2 tablespoons butter
2 tablespoons vegetable oil
1 teaspoon dried thyme
1 teaspoon ground black pepper
1 teaspoon salt, divided
3 pounds fresh green beans, cleaned and trimmed
3 tablespoons olive oil
1 tablespoon stone-ground mustard
1 1/2 teaspoon sugar
Cooking Directions
In medium saucepan, combine onions, 4 tablespoons vinegar, butter, vegetable oil, thyme, pepper and 1/2 teaspoon salt.
Heat over low heat until butter is melted; stirring to coat onions.
Place mixture on a baking sheet and roast in a 400 degree F oven for 35-40 minutes, stirring occasionally until onions are browned nicely; remove from oven and set aside.
Blanch green beans in large saucepan of boiling water just until tender, about 5 minutes.
Drain and rinse with cold water; set aside.
In small bowl, whisk together olive oil, mustard, sugar, the remaining 4 tablespoons of the vinegar, and the remaining 1/2 teaspoon of salt.
In a large bowl, toss the dressing together with the onions and the green beans.
Place the mixture in a large casserole dish and cover.*
Bake for 20 minutes in a 350 degree F oven.
* Recipe can be made ahead at this point and refrigerated for a day. Bring to room temperature before cooking.
Serving Suggestions
A different green bean casserole to grace your holiday meal. Serve with holiday ham buffet or with a rack of pork.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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