Green Beans With Roasted Onions

* Exported from MasterCook *

Green Beans With Roasted Onions

Recipe By : Bon Appetit November 1995
Serving Size : 12 Preparation Time :0:00
Categories : Beans & Peas Bon Appetit Magazine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
nonstick vegetables oil spray
6 medium onions -- peeled, each cut
-- vertically through
-- root end into 12-14 wedges
6 tablespoons butter
2 cups canned low-salt chicken broth
3 tablespoons sugar
2 tablespoons red wine vinegar
3 pounds slender green beans -- ends trimmed

Preheat oven to 450øF. Spray 2 heavy large baking sheets with vegetable
oil spr
ay. Arrange onions in single layer on prepared sheets.

Dot onions with 4 tablespoons butter, dividing equally. Season with salt and p
epper. Bake until onions are dark brown on bottom, about 35 minutes.

Meanwhile, boil broth in heavy large skillet over high heat until reduced to 1/
2 cup, about 6 minutes. Add sugar and vinegar and whisk until sugar dissolves
and mixture comes to boil.

Add onions to sauce; reduce heat to medium-low. Simmer until liquid is slightl
y reduced, about 5 minutes. Season with salt and pepper. (Can be prepared 1 d
ay 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 tablespoon
s butter and toss to coat. Mound beans in large shallow bowl. Top with onion
mixture and serve.

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