Recipe - Green Beans With Glazed Onions

1 pound Green Beans; Fresh, Trimmed
1 cup Nonfat Vegetarian Broth;
Chicken Flavored, Or
Vegetable Broth
One half lg Red Onion; *Note
Three fourths teaspoon Dried Thyme
One fourth teaspoon Salt
1/8 teaspoon Ground Black Pepper
1 teaspoon Sugar
1 tablespoon Balsamic Vinegar

*NOTE: Original recipe called for using a Spanish onion. Slice onion into
very thin wedges.

Rinse the beans with cool water. Trim the ends, and snap into 1 1/2"
pieces. Place the broth in the bottom of a stove top or microwave steamer,
and add the beans. Cover and cook over high heat or on high power for 10
minutes, or until tender.

While the beans are cooking, coat a large nonstick skillet with nonstick
cooking spray, and preheat over medium heat. Add the onions, thyme, salt
and pepper and saute for about 5 minutes, or until the onions are wilted
and are just starting to brown. (If the skillet becomes too dry, add a few
teaspoons of broth as needed.) Add the sugar and saute for another
minutes. Add the vinegar, and stir to mix well.

Add the beans, along with 2 T of the broth used for steaming, to the
skillet. Toss the beans and onions together for a minutes or 2 over med
heat, and serve hot.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork and
Sally and Lou Eisenberg reggie@reggie.com
Recipe By : Secrets of FatFree Italian Cooking, Sandra Woodruff, RD

Posted to Digest eatlf.v096.n214

Date: Sat, 09 Nov 1996 21:01:06 0800

From: Reggie Dwork reggie@reggie.com

NOTES : Cal 30.9,

Fat 0.1g,

Carb 7.1g,

Fib 2.5g,

Pro 1.5g,

Sod 238mg,

CFF 2.8%.