*  Exported from  MasterCook  *

                     Green Beans With Roasted Onions

Recipe By     : Bon Appetit November 1995
Serving Size  : 12   Preparation Time :0:00
Categories    : Beans & Peas                     Bon Appetit Magazine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        nonstick vegetables oil spray
   6      medium        onions -- peeled, each cut
                        -- vertically through
                        -- root end into 12-14 wedges
   6      tablespoons   butter
   2      cups          canned low-salt chicken broth
   3      tablespoons   sugar
   2      tablespoons   red wine vinegar
   3      pounds        slender green beans -- ends trimmed

Preheat oven to 450°F.  Spray 2 heavy large baking sheets with vegetable oil spr
ay.  Arrange onions in single layer on prepared sheets.

Dot onions with 4 tablespoons butter, dividing equally.  Season with salt and p
epper.  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 cup, about 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 slightl
y reduced, about 5 minutes.  Season with salt and pepper.  (Can be prepared 1 d
ay ahead.  Cover and refrigerate.  Rewarm over low heat before continuing.)

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

 MC formatted by Barb at Possum Kingdom using MC Buster & SNT

Converted by MC_Buster.



                   - - - - - - - - - - - - - - - - - -