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 One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


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