Source: National Pork Board

A different green bean casserole to grace your holiday meal.

Servings

32 oz frozen white pearl onions , thawed (2 bags)
0.5 cup balsamic vinegar , divided
2 tbsp Butter, unsalted
2 tbsp vegetable oil
1 tsp ground thyme
1 tsp black pepper , ground
1 tsp salt , divided
3 lb fresh green beans , cleaned and trimmed
3 tbsp olive oil
1 tbsp stoneground mustard
1.5 tsp 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 to 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.
5 Drain and rinse with cold water; set aside. 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. Place the mixture in a large casserole dish and cover.
7 Bake for 20 minutes in a 350 degree F oven.