Green Beans and Pan-Roasted Red Onions

Green Beans and Pan-Roasted Red Onions
Photo by Becky Luigart-Stayner


  • ½ cup fat-free, less-sodium chicken broth
  • 3 red onions, each cut into 8 wedges
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 5 cups water
  • + 2 more ingredients
    • 2 teaspoons brown sugar
    • 1 pound green beans, trimmed

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 i...

View full recipe at My Recipes


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