Roasted Onions With Green Beans |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This a take on the old bean cassarole without the mushroom soup and I think tates even better and contains less fat Ingredients:
non-stick vegetable oil spray |
6 medium onions, peeled; each cut vertically into 12 to 14 wedges |
salt and freshly ground black pepper to taste |
1 tbsp. minced garlic |
1/2 cup butter or margarine, divided |
2 cups low-sodium chicken or turkey broth |
3 tbsp. granulated sugar |
2 tbsp. red wine vinegar |
2 lb package frozen french-cut green beans, thawed and drained |
Directions:
1. Preheat oven to 450-F degrees. Spray 2 large baking sheets with vegetable oil spray, and arrange onions in a single layer on the prepared baking sheets. Top with minced garlic.
2. Dot onions with about 6 tablespoons butter or margarine, dividing equally. Season with salt and pepper. Bake until onions are golden-brown on bottom, about 30 minutes.
3. Meanwhile, bring the chicken or turkey broth or stock to a boil in large saucepan over medium-high heat until reduced to 1/2 cup in volume, about 15 minutes. Add sugar and vinegar, and whisk until sugar dissolves and mixture returns to the boil.
4. Add roasted onions to the sauce and reduce heat to low. Simmer until liquid is slightly reduced, about 5 minutes. Season again with salt and pepper if desired.
5. Cook green beans in large pot of lightly salted boiling salted water until just tender, about 8 minutes. Drain well. Return beans to same pot. Add remaining butter and toss to coat.
6. Mound beans in large shallow serving bowl. Top with onion mixture and serve warm.
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