Saucy Green Beans

½ to ¾ pounds green beans
1 ¼ cups salted water
1 large onions, thinly sliced (about 1 cup)

1 tablespoon butter
2 tablespoons unbleached white flour
¼ cup sour cream
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh dill or 1 ½ teaspoons dried
Salt and freshly ground black pepper to taste

Rinse and trim green beans and cut them in half. Bring water to a rolling boil. Drop the onion slices into the boiling water. After a coupl of minutes, add the green beans. Cook until the beans are tender. Drain, reserving the liquid.
In a separate saucepan, make a roux. Melt the butter on low heat. Whisk in flour and continue cooking for a minute or two, stirring constantly and making sure not the burn. Whisk in about one cup of the reserved liquid, the sour cream, and the lemon juice. Add 2 teaspoons of the dill. Salt and pepper to taste.
Place the beans in a serving dish and pour sauce over them. Serve sprinkled with remaining dill.

Sundays at Moosewood Restaurant