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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

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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