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Julie Weisman
Ingredients
Nonstick vegetable oil spray
6 medium onions (about 2 1/2 pounds), peeled, each cut vertically through root end into 12 to 14 wedges
6 tablespoons (3/4 stick) pareve margarine
2 cups low-salt chicken broth (use vegetable broth for pareve/vegetaraian)
3 tablespoons sugar
2 tablespoons red wine vinegar
3 pounds slender green beans, ends trimmed
Preheat oven to 450 degrees. Spray 2 heavy large baking sheets with vegetable oil spray. Arrange onions in single layer on prepared sheets.
Dot onions with 4 tablespoons margarine, dividing equally. Season with salt and pepper. Bake until onions are dark brown on bottom, about 35 minutes.
Meanwhile, boil broth in heavy large skillet over high heat until reduced to 1/2 cup, about 6 minutes. Add sugar and vinegar and whisk until sugar dissolves and mixture comes to boil.
Add onions to sauce; reduce heat to medium-low. Simmer until liquid is slightly reduced, about 5 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well. Return beans to same pot. Add remaining 2 tablespoons margarine and toss to coat. Mound beans in large shallow bowl. Top with onion mixture and serve.
Serves 12
Julie Weisman is an indispensable member of the ShalomBoston.com staff and a terrific cook. This recipe is a favorite with her family.
Green Beans with Roasted Onions
ShalomBoston.com
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