Green Beans with Roasted Onions

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* Exported from MasterCook *

 

Green Beans With Roasted Onions

 

Recipe By : Adapted from Bon Appetit, November 1995

Serving Size : 12 Preparation Time :0:00

Categories : Holiday Vegetables

 

Amount Measure Ingredient -- Preparation Method

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Nonstick vegetables oil spray

6 medium onions -- (about 2 1/2 lbs.)

-- peeled, each cut vertically

-- through root end into 12-14 wedges

6 tablespoons butter -- (3/4 stick)

2 cups canned imitation 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

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 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 tablespoons

butter and toss to coat. Mound beans in large shallow bowl. Top with onion

mixture and serve.

 

Serves 12.

 

Converted by MC_Buster.KES/19 Dec 99

 

 

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NOTES : In this recipe, green beans are enhanced with buttery, slow-roasted

onions that have been stirred into a sweetened vinegar sauce.