Green Beans and Pan-Roasted Red Onions
5 cups water
1 pound green beans, trimmed
1 Tablespoon olive oil
3 red onions, each cut into 8 wedges
1/2 cup chicken broth
1 Tablespoon balsamic vinegar
2 teaspoons brown sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
Bring water to a boil in a large saucepan and add beans.
Cook 6 minutes or until crisp-tender. Drain and keep
Warm. Heat oil in a large nonstick skillet over
Medium-high heat. Add onions and sauté 8 minutes or
Until browned. Add broth and cook 3 minutes, stirring
Occasionally. Stir in vinegar and remaining ingredients.
Stir in beans, cover and cook 2 minutes. Makes 6 to 8
Servings. | 
