Haricots Verts With Hazelnuts And Onions

By Sunset
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7 or 8 medium cipollini onions or 1/2 white onion, peeled and sliced into thin half-moons

1/4 cup cider vinegar

Salt and pepper

2 pounds haricots verts (thin French green beans) or regular green beans, trimmed

1 tablespoon whole-grain Dijon mustard

About 1/3 cup extra-virgin olive oil

1/2 cup skinned toasted hazelnuts, coarsely chopped

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