| 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
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