Jammy Roasted Onions & Green Beans with Thyme Gravy

Preheat the oven to 425°F (220°C).

Peel the onions, leaving the root ends intact. Trim only the dry, stringy portion of each root, then cut the onions in half through the root. Keeping the root attached will help the layers hold together as the onions soften.

Pour the melted vegan butter and olive oil into a 12-inch oven-safe skillet or a 9 × 13-inch metal bakingpan. Arrange the onions cut-side down in the pan. Rub their tops in the butter mixture, then season with the salt and black pepper.

Roast the onions, uncovered, for 40–45 minutes. Do not move them during this time. The cut sides should be deeply golden brown and beginning to char around the edges. Carefully turn the onions cut-side up. If a few layers separate, simply tuck them back together or leave them nestled alongside the onion halves.

While the onions roast, whisk together the garlic, vegetable broth, wine, tamari, Dijon, maple syrup, thyme, sage and black pepper.

Pour the mixture into the pan around the onions, avoiding pouring it directly over their browned surfaces. Return the pan to the oven and roast, uncovered, for another 20 minutes. The onions should begin to relax into the sauce but still hold their shape.

Toss the green beans with the melted vegan butter and salt. Carefully lift or shift the onions as needed and arrange the green beans in the sauce around them. Some beans can rest partially beneath the onions, but avoid completely submerging all of them. Return the pan to the oven and roast for 12–15 minutes, or until the beans are tender with a slight bite and the onions can be easily pierced with a knife.

Set the oven to broil. Broil the vegetables for 2–4 minutes, watching closely, until the upper edges of the onions are charred and the green beans are blistered in spots. Transfer the onions and green beans to a serving platter. Cover loosely to keep warm.

Place the skillet over medium heat. If you used a baking pan that is not safe for the stovetop, carefully pour the liquid into a medium saucepan. Add the remaining tablespoon of vegan butter and bring the pan juices to a gentle simmer. In a small bowl, stir together the cornstarch and cold water until completely smooth. Slowly whisk the slurry into the simmering liquid. Cook for 2–3 minutes, stirring frequently, until the gravy is glossy and lightly thickened. The gravy should coat the back of a spoon while remaining loose enough to pour. If it becomes too thick, add vegetable broth 1 tablespoon at a time. Taste and season with additional salt and black pepper as needed.

Spoon some of the thyme gravy over the green beans, allowing it to settle underneath and around them. Arrange the jammy onions on top and spoon over more gravy. Finish with fresh thyme, crispy sage, black pepper and a little lemon zest, if desired. Serve the remaining gravy on the side.