April 8th, 2012
Warm a large, heavy skillet over medium heat for 3 minutes. Add onion and cook, stirring occasionally, until deeply browned on all sides, about 8-10 minutes.
In a large salad bowl, whisk together vinegar, mustard, and thyme. Whisk in oil and season with salt and pepper. Add cooked onions and toss to coat them with vinaigrette.
In a stockpot fitted with a steamer insert, bring 2 inches of water to a boil. Add potato slices and steam, covered, until tender, about 15 minutes. Transfer potatoes to bowl with onions and toss gently to coat. Keep water at a boil and steam beans until tender, toss them with onions and potatoes, and season with salt and pepper.
Peel and slice cooked eggs and arrange them on top of salad. Serve with lemon wedges on side.