Recipe - Green Beans With Roasted Onions

Nonstick vegetable oil
spray
6 md (2.5lbs) onions
6 tablespoon Butter
2 cup Lowsalt chicken broth
3 tablespoon Sugar
2 tablespoon Red wine vinegar
3 pound Slender green beans; ends
trimmed
Salt and pepper

Peel and cut onions vertically through root end into 1214 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 One half 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 mediumlow. 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 crisptender,
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