Green Beans With Roasted-Onion Vinaigrette

• 2 red onions, peeled (about 1 pound)
• 4 teaspoons olive oil, divided
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 sprigs fresh thyme
• 1 tablespoon chopped fresh dill
• 3 tablespoons Champagne vinegar or white wine vinegar
• 1 tablespoon stone-ground mustard
• 2 pounds green beans, trimmed, steamed, and chilled

1. Preheat oven to 400u0b0.
2. Cut onions in half vertically. Drizzle the cut side of each onion half with 1/4 teaspoon oil. Sprinkle halves evenly with salt and pepper. Place 1 thyme sprig on 1 onion half; top with other half. Wrap in foil. Repeat procedure with the remaining thyme and onion halves. Bake the wrapped onions at 400u0b0 for 1 hour or until tender. Cool to room temperature. Discard thyme, and chop onions. Combine 1 tablespoon olive oil, onion, dill, vinegar, and mustard in a small bowl.
3. Toss the beans with the vinaigrette.
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red onions, olive oil, salt, black pepper, thyme, dill, vinegar, stoneground mustard, green beans

Taken from www.myrecipes.com/recipe/green-beans-with-roasted-onion-vinaigrette (may not work)