1. Preheat the oven to 400¼F. Peel the onions, leaving the root

end intact. Cut off the onion tops and scoop out the center with a spoon or melon baller, leaving the outer 2 layers intact.( Use the scooped out onion centers to make "Sweet Onion Jam"). Arrange the hollowed-out onions in a large baking dish and season them well inside and out with salt & pepper.Pour the chicken stock into the baking dish, cover with foil and bake for about 35 minutes, or until the onions are tender. Using a slotted spoon, transfer the onions to a large platter and let cool.2. Meanwhile, in a small dry skillet, toast the white sesame seeds over mod. high heat, stirring, until lightly browned, about 2 minutes; let cool. In a small bowl, whisk together the vinegar, olive oil, sesame oil, white & black sesame seeds and a pinch of salt.3.In a large saucepanof lightly salted boiling water,cook the green beans until just tender,

about 6 minutes.Drain the beans,cool under running water and drain again; pat dry with paper towels. cut beans into 1-inch lengths and transfer to a large bowl. Add the scallions, red onions and sesame dressing. Season with salt and toss. Fill the onions

with the bean salad and serve. MAKE AHEAD. The roasted onions, dressing and cooked beans can be refrigerated separately

overnight.Let return to room temp. before serving.