Ingredients
- 2 1/4 pounds red onions (medium, about 5)
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup water
- 1 1/2 pounds green string beans (trimmed and cut diagonally into 2-inch pieces)
How to Make
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Step 1: Put oven rack in middle position and preheat oven to 450°F.
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Step 2: Oil a 13- by 9-inch baking pan.
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Step 3: After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise.
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Step 4: Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat.
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Step 5: Arrange onions with a cut side down and sprinkle with salt and pepper.
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Step 6: Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes.
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Step 7: Add water to pan and roast until onions are tender and caramelized, about 20 minutes more.
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Step 8: Transfer onions with pan juices to a large bowl.
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Step 9: While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes.
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Step 10: Drain beans in a colander, then add to onions and toss.
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Step 11: Season with salt and pepper.
We hope you enjoy this recipe!
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