Green Beans with Roasted Onions|
|.||.||non-stick vegetable oil spray|
|6||medium||onions (abt 2 1/2 lbs)|
|6||tablespoons||butter (3/4 stick)|
|2||cans||low-salt chicken broth|
|2||tablespoons||red wine vinegar|
|3||lbs||slender green beans, ends trimmed|
Peel onions, cutting each vertically through the root end into 12-14 wedges.
Preheat oven to 450 degrees. Spray 2 heavy large baking sheets with vegetable oil spray.
Arrange onions in single layer on prepared sheets. Dot onions with 4 tablespoons butter,
dividing equally. 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 lightly 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 5 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.
Bon Appetit, November 1995, page 78.
Turkey with Sage Butter,
Corn and Wild Rice Soup with Smoked Sausage,
Bread Stuffing with Mushrooms and Bacon
Copyright © 2002, Mary S. Van Deusen