Green Beans With Roasted Onions

Name: Green Beans With Roasted Onions
Cook time: 50 min
Total time: 51 min
Yield: 8 servings
Cuisine: Other
Ingredients: 6 whole medium onions (about 2.5 lbs), each cut into 12-14 wedges; 6 tbsp butter, divided; 2 cup canned low-salt chicken broth; 3 tbsp sugar; 2 tbsp red wine vinegar; 3 lb slender green beans, ends trimmed

Crisp-tender green beans tossed in butter and topped with deeply caramelized roasted onions in a tangy brown sugar-vinegar glaze.

Green Beans With Roasted Onions prepared as a finished dish

Cook: 50 min
Total: 51 min
Yield: 8 servings
Difficulty: Intermediate
Cuisine: Other
Protein: Vegetarian

Ingredients

Servings

Original recipe

6 whole medium onions (about 2.5 lbs), each cut into 12-14 wedges
6 tbsp butter, divided
2 cup canned low-salt chicken broth
3 tbsp sugar
2 tbsp red wine vinegar
3 lb slender green beans, ends trimmed

Shopping list for 8

Instructions

1
Preheat oven to 450°F. Spray 2 heavy large baking sheets with vegetable oil spray. Arrange onions in single layer. Dot with 4 tablespoons butter. Season with salt and pepper. Bake until dark brown on bottom, about 35 minutes.
2
Boil broth in a heavy large skillet until reduced to 1/2 cup, about 6 minutes. Add sugar and vinegar; whisk until dissolved.
3
Add roasted onions to sauce; reduce heat to medium-low. Simmer until liquid is slightly reduced, about 5 minutes. Season with salt and pepper.
4
Cook green beans in boiling salted water until crisp-tender, about 5 minutes. Drain well.
5
Return beans to pot, add remaining 2 tablespoons butter, and toss. Mound beans in a large shallow bowl. Top with onion mixture and serve.

Ingredients

Servings

Original recipe

6 whole medium onions (about 2.5 lbs), each cut into 12-14 wedges
6 tbsp butter, divided
2 cup canned low-salt chicken broth
3 tbsp sugar
2 tbsp red wine vinegar
3 lb slender green beans, ends trimmed

Shopping list for 8

Instructions

1
Preheat oven to 450°F. Spray 2 heavy large baking sheets with vegetable oil spray. Arrange onions in single layer. Dot with 4 tablespoons butter. Season with salt and pepper. Bake until dark brown on bottom, about 35 minutes.
2
Boil broth in a heavy large skillet until reduced to 1/2 cup, about 6 minutes. Add sugar and vinegar; whisk until dissolved.
3
Add roasted onions to sauce; reduce heat to medium-low. Simmer until liquid is slightly reduced, about 5 minutes. Season with salt and pepper.
4
Cook green beans in boiling salted water until crisp-tender, about 5 minutes. Drain well.
5
Return beans to pot, add remaining 2 tablespoons butter, and toss. Mound beans in a large shallow bowl. Top with onion mixture and serve.