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Green Beans with Caramelized Red Onions

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  35 Minutes
  8 servings, about 2/3 cup each
For an attractive presentation, trim the stem ends of the beans, leaving the pointed ends intact. Most fresh beans today do not require stringing, as the fibrous string has been bred out of them.

Make Ahead Tip: Prepare through step 2. Cover and refrigerate onions for up to 2 days. Refresh beans under cold running water; cover and refrigerate for up to 2 days.
1 tablespoon  extra-virgin olive oil
3   medium red onions (about 1 3/4 pounds), cut into 16 wedges each
1 pound  green beans, trimmed
1/2 cup  vegetable broth
1 tablespoon  balsamic vinegar
2 teaspoons  light brown sugar
1/4 teaspoon  salt
Freshly ground pepper to taste

Tip: Commercial vegetable broth is readily available in natural-foods stores and many supermarkets. We especially like the Imagine and Pacific brands, sold in convenient aseptic packages that allow you to use small amounts and keep the rest refrigerated.
Green Beans with Caramelized Red Onions Recipe at
Heat oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 15 minutes.

Meanwhile, bring a large saucepan of lightly salted water to a boil. Add green beans and cook, uncovered, until crisp-tender, 6 to 7 minutes. Drain.

Add broth to the onions; cook for 5 minutes. Stir in vinegar, brown sugar, salt and pepper. Add the beans, cover and cook for 2 minutes. Serve warm.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   8 servings, about 2/3 cup each
Calories: 82
Sodium: 109mg
Fiber: 4g
Carbohydrates, Total: 15g
Protein: 2g
% Cal. from Fat: 22%
Fat. Total: 2g
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