Green Beans With Roasted-Onion Vinaigrette

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2 red onions, peeled (about 1 pound)

4 teaspoons olive oil, divided

1/4 teaspoon salt

1/4 teaspoon black pepper

2 sprigs fresh thyme

1 tablespoon chopped fresh dill

3 tablespoons Champagne vinegar or white wine vinegar

1 tablespoon stone-ground mustard

2 pounds green beans, trimmed, steamed, and chilled

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