Green Beans with Onions

Roasted onions are the perfect accent to fresh green beans. You can prepare the onions a day ahead and reheat when ready to serve.


2 medium-large yellow onions, peeled and cut vertically into 8 wedges

2 tablespoons butter, melted

salt and pepper to taste

1/2 cup chicken or vegetable broth


2 tablespoons balsamic vinegar

1 1/2 pounds green beans, trimmed

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


Preheat oven to 450°. Coat a large baking sheet with non-stick cooking spray. Place onion wedges on sheet. Drizzle with melted butter. Season with salt and pepper. Roast onions 15 minutes, stir and roast an additional 5-10 minutes until onions are beginning to brown.
While onions are roasting, heat broth in a medium skillet. Boil about 5 minutes. Add honey and vinegar. Continue boiling another 2 minutes. Add browned onions and simmer 2 minutes, stirring to coat onions.
Meanwhile, cook green beans to just tender. Drain. Put into a bowl and top with onions.
Serves: 4