1. Put oven rack in middle position and preheat oven to 400F. Oil a 13 by 9 inch baking pan.
2. After peeling onions whole, then quarter onions lengthwise. Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat. Arrange onions with a cut side down and sprinkle with salt and pepper.
3. Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
4. While onions are roasting, cook beans in a 5 to 6 quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and pepper.
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|Serving Size: 1 Serving (222g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 17 (18%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 155.9mg||5 %|
|Potassium 364.2mg||10 %|
|Total Carbohydrate 18g||5 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 12.9g|
|Protein 3g||4 %|
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Calories per serving: 92
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