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Green Beans with Roasted Onions

Nonstick vegetable oil spray
6 medium onions (about 2 1/2 lbs), peeled, each cut vertically through
root end into 12 to 14 wedges
6 T butter
2 C canned low-salt chicken broth
3 T sugar
2 T red wine vinegar
3 lb slender green beans, ends trimmed

Preheat oven to 450 F. Spray 2 heavy large baking sheets with
vegetable oil spray. Arrange onions in single layer on prepared
sheets. Dot onions with 4 T 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 C, abut 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.

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

Serves 12.

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