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  • 8servings
  • 35minutes
  • 82calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B9, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) extra-virgin olive oil

  2. 3 medium red onions , cut into 16 wedges each 1 pound(s) green beans , trimmed

  3. 5 cup(s) vegetable broth

  4. 1 tablespoon(s) balsamic vinegar

  5. 2 teaspoon(s) light brown sugar

  6. 1/4 teaspoon(s) salt

  7. Freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 15 minutes.

  2. 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.

  3. 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.

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