Green Beans with Carmelized Onions
My own recipe. I made these for a neighborhood Thanksgiving dinner in 1996. I remember because it was the weekend that I learned I was pregnant with Eden.
Nonstick vegetable oil spray
3 medium onions (about 2 ½ lbs.) peeled, each cut vertically through root end into 12 to 14 wedges
4 tablespoons butter
1 cups canned chicken broth
1 ½ tablespoons sugar
1 tablespoons red wine vinegar
1 1/2 pounds slender green beans, ends trimmed
Preheat oven to 450 degrees. Line a baking sheet with foil and spray with vegetable oil spray. Arrange onions in a single layer on prepared sheet.
Dot onions with 2 tablespoons butter, dividing equally. Season with salt & pepper. Bake until onions are dark brown on bottom, about 35 minutes.
Meanwhile, boil broth in a large skillet over high heat until reduced to 1/4 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 a day ahead, cover and refrigerate.)
Cook green beans in a large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well. Return beans to same pot. Add remaining butter and toss to coat. Mound beans in large shallow bowl. Top with onion mixture and serve.
Serves 6.
Nonstick vegetable oil spray
3 medium onions (about 2 ½ lbs.) peeled, each cut vertically through root end into 12 to 14 wedges
4 tablespoons butter
1 cups canned chicken broth
1 ½ tablespoons sugar
1 tablespoons red wine vinegar
1 1/2 pounds slender green beans, ends trimmed
Preheat oven to 450 degrees. Line a baking sheet with foil and spray with vegetable oil spray. Arrange onions in a single layer on prepared sheet.
Dot onions with 2 tablespoons butter, dividing equally. Season with salt & pepper. Bake until onions are dark brown on bottom, about 35 minutes.
Meanwhile, boil broth in a large skillet over high heat until reduced to 1/4 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 a day ahead, cover and refrigerate.)
Cook green beans in a large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well. Return beans to same pot. Add remaining butter and toss to coat. Mound beans in large shallow bowl. Top with onion mixture and serve.
Serves 6.
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