Ingredients:
6 medium onions, peeled and sliced into 12 to 14 wedges
6 tablespoons butter
2 cups unsalted chicken stock
3 tablespoons sugar
2 tablespoons red wine vinegar
3 lbs green beans
Directions:
Preheat oven to 400 F.
Spray 2 large baking sheets with vegetable oil spray.
Spread onion wedges over baking sheets and dot with only 5 tablespoons of butter.
Season with salt and pepper.
Bake for about 35 minutes, stirring occasionally.
The onions are done when they are dark brown on bottom, but be careful not to burn or blacken.
Meanwhile, boil broth in a large saucepan for about 6 minutes over high heat until it is reduced to 1/2 cup.
Then add sugar and red wine vinegar.
Whisk until sugar dissolves and mixture comes back to a boil.
When onions are done, add to sauce and reduce heat to medium low.
Simmer about 5 minutes until sauce is reduced to a thicker consistency.
Reserve.
Boil green beans till they are tender-crisp.
Toss cooked green beans with 1 tablespoon of butter.
Then pour sauce over green beans and toss to coat well.
oThe sauce part of this recipe can be made 1 day in advance.
Servings: 6-8
Time preparation: 10 min.
Time total: 55 min.