Green Bean Vinaigrette Salad

300 ml Red Wine Vinegar
50 ml Olive Oil
1 Large Red Onion
1 Bunch Shallots
1 lb Green Beans
Salt
Pepper

1. With skin still on the onion, wrap it in tin foil and bake at 450˚ for one hour.
2. While onion is baking, reduce vinegar to 150 ml.
3. Bring a pot of water to boil, and blanch cleaned and de-stemmed green beans for five to six minutes.
4. Add olive oil to reduced vinegar.
5. Chop shallots into small rings and add them to the vinegar-oil mixture.
6. Remove onion from oven. While still warm, peel and cut into large chunks. Place onion in vinegar and oil.
7. Let sit in fridge to cool for a while. When cool, add green beans.
8. Salt and pepper to taste. Chill overnight for the best flavor!