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

Preheat oven to 400°.

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 400° 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.

Toss the beans with the vinaigrette.