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Categories:Viewed: 34 - Published at: 4 years ago
Ingredients
- Nonstick vegetable oil spray
- 6 medium onions (about 2 1/2 pounds), peeled, each cut vertically through root end into 12 to 14 wedges
- 6 tablespoons (3/4 stick) butter
- 2 cups canned low-salt chicken broth
- 3 tablespoons sugar
- 2 tablespoons red wine vinegar
- 3 pounds slender green beans, ends trimmed
Method
- Preheat oven to 450F.
- Spray 2 heavy large baking sheets with vegetable oil spray.
- Arrange onions in single layer on prepared sheets.
- Dot onions with 4 tablespoons butter, dividing equally.
- Season with salt and pepper.
- Bake until onions are dark brown on bottom, about 35 minutes.
- Meanwhile, boil broth in heavy large skillet over high heat until reduced to 1/2 cup, about 6 minutes.
- Add sugar and vinegar and whisk until sugar dissolves and mixture comes to boil.
- Add onions to sauce; reduce heat to medium-low.
- Simmer until liquid is slightly reduced, about 5 minutes.
- Season with salt and pepper.
- (Can be prepared 1 day ahead.
- Cover and refrigerate.
- Rewarm over low heat before continuing.)
- Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
- Drain well.
- Return beans to same pot.
- Add remaining 2 tablespoons butter and toss to coat.
- Mound beans in large shallow bowl.
- Top with onion mixture and serve.
