| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Side dish, Vegetables |
12 |
Servings |
INGREDIENTS
|
|
Non-stick vegetable oil spray |
| 6 |
md |
(2.5lbs) onions |
| 6 |
tb |
Butter |
| 2 |
c |
Low-salt chicken broth |
| 3 |
tb |
Sugar |
| 2 |
tb |
Red wine vinegar |
| 3 |
lb |
Slender green beans; ends trimmed |
|
|
Salt and pepper |
INSTRUCTIONS
Peel and cut onions vertically through root end into 12-14 wedges.
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 until reduced to 1/2 cup,
about 6 minutes. Add sugar and vinegar and whisk until sugar disolves and
mixture come 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.
NOTES : The recipe is easy to halve.
Recipe by: Bon Appetit, November 1995
Posted to TNT Recipes Digest by Jenny S <jlstac@mail.tqci.net> on Mar 29,
98
A Message from our Provider:
“Jesus feels your pain”