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