Haricots Verts and Spring Onions

• 1 1/2 pounds haricots verts, stems removed, tails left on
• 3 bunches spring onions
• 4 tablespoons extra-virgin olive oil
• 2 teaspoons thyme leaves
• 2 tablespoons unsalted butter
• 10 small sage leaves
• Kosher salt and freshly ground black pepper

1. Blanch the haricots verts in a large pot of salted boiling water 2 to 3 minutes, until tender but still al dente.
2. Cut the spring onions 1 inch above the bulb, leaving some green top still attached.
3. Trim the roots, but leave the root end intact (this will keep the onions in wedges, rather than slices).
4. Cut the onions lengthwise into 1/4-inch-thick wedges.
5. Heat two pans over medium-high heat for 2 minutes.
6. (In order to get nice color on the onions and preserve their beautiful shape, its best to cook them in two large pans so they are not crowded.)
7. Swirl 2 tablespoons olive oil into each pan, and gently place the onions in the pans, cut side down.
8. Season with the thyme, salt, and pepper, and cook the onion wedges 2 to 3 minutes, until they start to brown slightly.
9. Turn the onions, using tongs, and add the haricots verts.
10. Season each pan with 1/4 teaspoon salt and freshly ground black pepper, and cook 3 to 4 minutes, stirring to combine.
11. Add the butter and sage leaves and cook a few more minutes, tossing to glaze the vegetables in the butter and let the sage perfume them.
12. Taste for seasoning.

haricots verts, onions, extravirgin olive oil, thyme, unsalted butter, sage, kosher salt

Taken from www.epicurious.com/recipes/food/views/haricots-verts-and-spring-onions-391074 (may not work)