• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Green Beans with Roasted Onions

  • Recipe Submitted by on

Category: Side Dishes, Vegetables

 Ingredients List

  • Non-stick vegetable oil
  • -spray
  • 6 md (2.5lbs) onions
  • 6 tb Butter
  • 2 c Low-salt chicken broth
  • 3 tb Sugar
  • 2 tb Red wine vinegar
  • 3 lb Slender green beans; ends
  • -trimmed
  • Salt and pepper


Peel and cut onions vertically through root end into 12-14 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 1/2 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 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

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.

NOTES : The recipe is easy to halve.

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