Time: 30 minutes         Yield: 8 servings

1/2 cup plus 3 Tbs. olive oil
1/2 large yellow onion, finely diced
1 tsp. sugar
1 tsp. kosher salt
1/2 sherry vinegar
1/4 tsp. pepper
2 pounds green beans, trimmed
2 tsp. grated orange zest

In a large skillet over medium heat, heat 3 Tbs. olive oil.  Add onion, sugar and 1/2 tsp. salt.  Cook stirring occasionally for about 25 minutes.  Add vinegar.  Cook, stirring for 1 minute.  Add remaining oil and transfer half of mixture to blender.  Puree and return to pan.

Meanwhile, cook beans with remaining salt in boiling water to cover for 4 minutes, or until bright green and crisp/tender.  Immediately submerge into ice bath.  Drain and dry beans.  Transfer to serving bowl, top with vinaigrette and garnish with orange zest.