Bring a medium pan of water to the boil, add a teaspoon of sea salt and the beans. Cook until bright green and al dente. Drain and refresh under cold water. Leave over a bowl to drain well whilst you prepare the onions.
Heat 3 tablespoons of olive oil in a large frying pan, add the thinly sliced onions and stir them through the hot oil. Fry gently adding a little water to help speed up the softening process. When they are soft, add the slices of garlic and turn up the heat to colour the onions and garlic.
Remove from the heat and season with salt and black pepper. Stir in a tablespoon of Calamansi oil (Vom Fass Oils) or homemade dressing, taste and alter if you need to.
Toss the beans and onions together and serve.
• 400g French beans, trimmed
• Sea salt
• 2 large red onions, thinly sliced
• Olive oil
• 2 fat cloves garlic, thinly sliced
• Calamansi vinegar (or make a mix of cider vinegar, lemon, lime and orange juice with a touch of sugar or honey to soften the sharpness)