Categories: Sides
Ingredients
- 6 large onions, peeled, each cut through vertically through root end into 12 or 14 wedges
- 6 tbsp unsalted butter, divided
- Salt and pepper, for seasoning
- 2 cups canned chicken broth
- 3 tbsp sugar
- 2 tbsp balsamic vinegar
- 3 lb. slender green beans, ends trimmed
Directions
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Preheat oven to 450. Spray 2 heavy baking sheets with nonstick spray. Arrange onion wedges in a single layer on the baking sheets and dot with 4 tbsp of butter. Season with salt and pepper.
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Bake until onions are dark brown stirring once or twice, about 40 minutes. While onions are baking, boil broth in a large, heavy skillet over high heat until reduced to about 1/2 cup, about 6-8 minutes. Add sugar and vinegar and cook, stirring, until sugar dissolves and the mixture comes to a boil. Add the onions to the sauce and reduce heat to medium-low. Simmer until the liquid is reduced and syrupy, about 5 minutes. Season with salt and pepper.
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Cook green beans in a large pot of boiling salted water until crisp tender, about 5 minutes. Drain well Return to same pot, add remaining 2 tbsp of butter and toss to coat. Serve beans in a large shallow bowl topped with onions.