Green Beans and Pan-Roasted Red Onions

Green Beans and Pan-Roasted
Red Onions

14 servings




RECIPE INGREDIENTS

5 cups water
1 pound green beans, trimmed
1 tablespoon olive oil
3 red onions, each cut into 8 wedges
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
2 teaspoons brown sugar
1/4 teaspoon salt
1/4 teaspoon black pepper

RECIPE METHOD
Bring water to a boil in a large saucepan; add beans. Cook 6 minutes or until crisp-tender. Drain; keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Add onions; sauté 8 minutes or until browned. Add broth; cook 3 minutes, stirring occasionally. Stir in vinegar and remaining ingredients. Stir in beans; cover and cook 2 minutes.
NOTE: Beans may be cut into small pieces, if desired.
Serving size: 1/2 cup