"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Green Beans with Roasted Onions Recipe

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This recipe for Green Beans with Roasted Onions, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alison VV Lasell
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Nonstick vegetables oil spray,
6 medium red onions (about 2 1/2 pounds), peeled, each cut vertically through root end into 12 to 14 wedges,
6 Tbsp (3/4 stick) butter,
2 cups canned low-salt chicken broth,
3 tablespoons sugar,
2 tablespoons red wine vinegar,
3 pounds slender green beans, ends trimmed

Directions:
Directions:
Preheat oven to 400F. Spray 2 heavy large baking sheets with vegetable oil spray.put the cut onion in a bowl with 1 head of garlic, sliced. Melt the butter in a saucepan and add it to the bowl and toss with onions. Spread onions on the baking sheets. 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 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 slightly reduced, about 5 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
Cook green beans in large pot of boiling salted water until crisp-tender, about 3-4 minutes. Drain well. Return beans to same pot. Add remaining 2 tablespoons butter and toss to coat. Mound beans in large shallow bowl. Top with onion mixture and serve.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
A Thanksgiving MUST since Bobbi W. introduced us to them 10 years ago!

 

 

 

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