*  Exported from  MasterCook  *
 
                      Green Beans With Roasted Onions
 
 Recipe By     : Bon Appetit November 1995
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Beans & Peas                     Bon Appetit Magazine
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         nonstick vegetables oil spray
    6      medium        onions -- peeled, each cut
                         -- vertically through
                         -- root end into 12-14 wedges
    6      tablespoons   butter
    2      cups          canned low-salt chicken broth
    3      tablespoons   sugar
    2      tablespoons   red wine vinegar
    3      pounds        slender green beans -- ends trimmed
 
 Preheat oven to 450øF.	Spray 2 heavy large baking sheets with vegetable oil spr
 ay.  Arrange onions in single layer on prepared sheets.
 
 Dot onions with 4 tablespoons butter, dividing equally.  Season with salt and p
 epper.  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 slightl
 y reduced, about 5 minutes.  Season with salt and pepper.  (Can be prepared 1 d
 ay 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 tablespoon
 s butter and toss to coat.  Mound beans in large shallow bowl.  Top with onion 
 mixture and serve.
 
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