Recipe By : Bon Appetit Magazine, Nov 1995
Serving Size : 12 Preparation Time :0:00
Categories : Beans & Peas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Nonstick vegetables oil spray
6 md Onions -- peeled, each cut
- vertically through
- root end into 12 to 14 wedges
6 tb Butter
2 c Canned low-salt chicken broth
3 tb Sugar
2 tb Red wine vinegar
3 lb Slender green beans --
- ends trimmed
Preheat oven to 450 F. Spray 2 heavy large baking sheets with
vegetable oil spray. Arrange onions in single layer on prepared
sheets.
Dot onions with 4 tb 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 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 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 tb butter and toss to coat. Mound beans in large
shallow bowl. Top with onion mixture and serve.
