Green Beans with Caramelized Onion Vinaigrette

Ingredients

• 0.3 teaspoon pepper black
• 2 pounds green beans trimmed
• 1 teaspoon kosher salt 
• 0.5 cup olive oil 
• 2 teaspoons orange zest grated
• 0.5 cup sherry vinegar 
• 1 teaspoon sugar 
• 1 tablespoon butter unsalted
• 0.5 large onion diced yellow finely

Equipment

• bowl
• frying pan
• blender

Directions

1. In a large skillet, over medium heat, heat the butter and 2 tablespoons of the oil.
2. Add the onion, sugar, and 1/2 teaspoon of the salt. Cook, stirring occasionally, for 25 minutes.
3. Add the vinegar. Cook, stirring, for 1 minute.
4. Add the remaining oil, 1/4 teaspoon of the salt, and the pepper.
5. Transfer half the mixture to a blender and puree, then return to skillet.Meanwhile, cook the green beans with the remaining 1/4 teaspoon of salt in boiling water until tender, about 4 minutes.
6. Transfer to a bowl of ice water.
7. Drain and pat dry.
8. Transfer to a serving bowl, toss with the onion mixture, and sprinkle with the zest.Make Ahead: Cook the green beans and make the vinaigrette early in the day; refrigerate them separately.
9. Combine them just before serving.