Prep 15 mins
Cook 30 mins
Really good side dish from Bon Appetit.
- 2 1⁄4 lbs 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 lbs green beans, trimmed and cut diagonally into 2-inch pieces
- Put oven rack in middle position and preheat oven to 450°F Oil a 13- by 9-inch baking pan. After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise. Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat. Arrange onions with a cut side down and sprinkle with salt and pepper.
- Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
- While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and pepper.
Yes, this is a really good side dish & easy to prep. I cut my onions in 8ths instead off quarters and eased off on the oil a tad. Rather than cooking the beans separately, I tossed them around with the onions & sauce in the baking pan during the last 10 minutes. They were perfect! We had leftovers for dinner last night & I actually think they tasted better! Thanks for posting!
This was a great side dish. The aroma of the balsamic vinegar fills the house with wonderful hints of what is to come. I enjoyed this dish; however, think I would prefer the onions sliced.
This was excellent as a hot side dish. I'm thinking though that the flavors would lend themselves really well to a cold side dish on a summer buffet or picnic too.