Green Beans & Roasted Red Onions Serves 8

Put oven rack in middle position and preheat oven to 450. Oil a 13- by 9-inch baking pan. After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise. Put in baking pan, drizzle w oil and vinegar, tossing to coat. Arrange cut side down and sprinkle w s&p. Roast, uncovered, turning over once and basting w pan juices twice during baking, until deep golden, about 30 min. Add water to pan and roast until onions are tender and caramelized, about 20 min more. Transfer onions w 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 min. Drain beans. Add to onions and toss.

Onion 2.25 lb medium red (about 5)
Olive Oil 0.25 c
Vinegar 2 T balsamic
Water 0.25 c
Beans, Green 1.5 “lb in 2″” pieces”