Green Beans With Roasted Onions
Nonstick vegetable oil spray
6 medium onions (about 2 1/2 pounds), peeled, each cut vertically
through root end into 12 to 14 wedges
6 tablespoons (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
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
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 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 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.