2 16-ounce bags frozen pearl onions, thawed

1/2 cup balsamic vinegar, divided

2 tablespoons butter

2 tablespoons vegetable oil

1 teaspoon dried thyme

1 teaspoon ground black pepper

1 teaspoon salt, divided

3 pounds fresh green beans, cleaned and trimmed

3 tablespoons olive oil

1 tablespoon stone-ground mustard

1 1/2 teaspoon sugar

1. In medium saucepan, combine onions, 4 tablespoons vinegar, butter, vegetable oil, thyme, pepper and 1/2 teaspoon salt.

2. Heat over low heat until butter is melted; stirring to coat onions.

3. Place mixture on a baking sheet and roast in a 400 degree F oven for 35-40 minutes, stirring occasionally until onions are browned nicely; remove from oven and set aside.

4. Blanch green beans in large saucepan of boiling water just until tender, about 5 minutes. Drain and rinse with cold water; set aside.

5. In small bowl, whisk together olive oil, mustard, sugar, the remaining 4 tablespoons of the vinegar, and the remaining 1/2 teaspoon of salt.

6. In a large bowl, toss the dressing together with the onions and the green beans.

7. Place the mixture in a large casserole dish and cover.

8. Bake for 20 minutes in a 350 degree F oven.

Serves 8-10.

Recipe can be made ahead at this point and refrigerated for a day. Bring to room temperature before cooking.

A different green bean casserole to grace your holiday meal. Serve with holiday ham buffet or with a rack of pork.

Recipe courtesy of the National Pork Board.

 

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