ISO: Green Beans with Pan Roasted Red Onions

[Kerri]

I have discovered the wonderful flavor of red onions lately and heard of this dish from CL Nov of '99 and would like to try it. I didn't subscribe at that time, but I would love the recipe if anybody has it handy. Thanks in advance!

[Laura B]

Here you go, Kerri!

* Exported from MasterCook *

Green Beans and Pan-Roasted Red Onions

Recipe By :Cooking Light Magazine. November 1999. Page: 106.
Serving Size : 14 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 chicken broth -- less sodium
1 tablespoon balsamic vinegar
2 teaspoons brown sugar
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions.
1. Bring water to a boil in a large saucepan; add beans. Cook 6 minutes or until crisp-tender. Drain; keep warm.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onions; saute 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. Yield: 14 servings (serving size: 1/2 cup).

Note: Beans may be cut into small pieces, if desired.

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Per Serving (excluding unknown items): 33 Calories; 1g Fat (25.6% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[LGBurns]

This is one of my favorite ways to have green beans! It's delicious and soooooooooooooooooooo easy.

[Kerri]

Thanks so much. It looks great!