Vegetables: Green Beans 10 by Recipe Cottage

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	Green Beans 10

		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.