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Ingredientes
- Non-stick vegetable oil spray
- 6 med (2.5lbs) onions
- 6 Tbsp. Butter
- 2 c. Low-salt chicken broth
- 3 Tbsp. Sugar
- 2 Tbsp. Red wine vinegar
- 3 lb Slender green beans, ends trimmed Salt and pepper
Direcciones
- Peel and cut onions vertically through root end into 12-14 wedges.
- Preheat oven to 450F. Spray 2 heavy large baking sheets with vegetable oil spray. Arrange onions in single layer on prepared sheets. Dot onions with 4 Tbsp. butter, dividing equally. Season with salt and pepper. Bake till onions are dark brown on bottom, about 35 min.
- Meanwhile, boil broth in heavy large skillet till reduced to 1/2 c., about 6 min. Add in sugar and vinegar and whisk till sugar disolves and mix come to boil.
- Add in onions to sauce; reduce heat to medium-low. Simmer till liquid is slightly reduced, about 5 min. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm over low heat before continuing.)
- Cook green beans in large pot of boiling salted water till crisp-tender, about 5 min. Drain well. Return beans to same pot. Add in remaining 2 Tbsp. butter and toss to coat. Mound beans in large shallow bowl. Top with onion mix and serve.
- NOTES : The recipe is easy to halve.
- 98
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 676g | |
| Recipe makes 12 servings | |
| Calories 694 | |
| Calories from Fat 93 | 13% |
| Total Fat 10.48g | 13% |
| Saturated Fat 4.58g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 814mg | 34% |
| Potassium 1211mg | 35% |
| Total Carbs 83.28g | 22% |
| Dietary Fiber 14.2g | 47% |
| Sugars 24.84g | 17% |
| Protein 70.43g | 113% |
