My F&W
quick save (...)

Sesame-Dressed Haricots Verts in Roast Onions

  1. 8 medium Vidalia or other sweet onions
  2. Salt and freshly ground pepper
  3. 1 cup chicken stock or canned low-sodium broth, skimmed of fat
  4. 1 1/2 teaspoons white sesame seeds
  5. 2 tablespoons Champagne vinegar
  6. 1/4 cup extra-virgin olive oil
  7. 1 1/2 teaspoon Asian sesame oil
  8. 1/2 teaspoon black sesame seeds
  9. Salt
  10. 1 1/2 pound haricots verts or thin green beans
  11. 6 scallions, white and tender green, thinly sliced diagonally
  12. 1/2 small red onion, finely diced
  1. Preheat the oven to 400°. Peel the onions, leaving the root ends intact. Cut off the onion tops and scoop out the centers with a spoon or melon baller, leaving the outer 2 layers intact. Arrange the hollowed-out onions in a large baking dish and season them well inside and out with salt and pepper. Pour the chicken stock into the baking dish, cover with foil and bake for about 35 minutes, or until the onions are tender. Using a slotted spoon, transfer the onions to a large platter and let cool.
  2. Meanwhile, in a small dry skillet, toast the white sesame seeds over moderately high heat, stirring until lightly browned, about 2 minutes; let cool. In a small bowl, whisk together the vinegar, olive oil, sesame oil, white and black sesame seeds and a pinch of salt.
  3. In a large saucepan of lightly salted boiling water, cook the green beans until just tender, about 6 minutes. Drain the beans, cool under running water and drain again; pat dry with paper towels. Cut the beans into 1-inch lengths and transfer them to a large bowl. Add the scallions, red onion and sesame dressing, season with salt and toss. Fill the onions with the bean salad and serve.
Make Ahead The roasted onions, dressing and cooked beans can be refrigerated separately overnight. Let return to room temperature before serving.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.