Roasted Onions with Green Beans
Non-stick Vegetable Oil Spray
6 medium Onions, peeled; each cut vertically into 12 to 14 wedges
Salt and freshly ground Black Pepper to taste
1/2 cup Butter or Margarine, divided
2 cups Low-sodium Chicken or Turkey Broth
3 Tbs. Granulated Sugar
2 Tbs. Red Wine Vinegar
2 large packages frozen French-cut Green Beans, thawed and drained
Preheat oven to 450-F degrees. Spray 2 large baking sheets with vegetable
oil spray, and arrange onions in a single layer on the prepared baking
Dot onions with about 6 tablespoons butter or margarine, dividing equally.
Season with salt and pepper. Bake until onions are golden-brown on bottom,
about 30 minutes.
Meanwhile, bring the chicken or turkey broth or stock to a boil in large
saucepan over medium-high heat until reduced to 1/2 cup in volume, about 15
minutes. Add sugar and vinegar, and whisk until sugar dissolves and mixture
returns to the boil.
Add roasted onions to the sauce and reduce heat to low. Simmer until liquid
is slightly reduced, about 5 minutes. Season again with salt and pepper if
Cook green beans in large pot of lightly salted boiling salted water until
just tender, about 8 minutes. Drain well. Return beans to same pot. Add
remaining butter and toss to coat.
Mound beans in large shallow serving bowl. Top with onion mixture and serve