Labadie Recipe Database

Labadie Recipe Database

id	3961
Name	Green Beans with Roasted Onions
Main Dish Category	Vegetables
Secondary Dish Category	Side Dish,
Main Ingredient	Green Beans
Other Ingredient	Onions
Number of People	12
List of Ingredients	6 medium onions (about 2 1/2 lbs.), peeled, each cut vertically through root end into 12 to 14 wedges 6 T (3/4 stick) butter 2 cups canned low-salt chicken broth 3 T sugar 2 T red wine vinegar 3 lbs. slender green beans, ends trimmed
Description	Preheat oven to 450 degrees F. Spray 2 heavy baking sheets with vegetable spray and arrange onions in single layer on prepared sheets. Dot onions with 4 T 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, reward 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 T butter and toss to coat. Mound beans in large shallow bowl. Too with onion mixture and serve.
Time	50 minutes
Cooking Type	StoveTop and Baking
Difficulty (1-5)	2
Notes	Great for large group.
Origin	epicurious
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