This recipe came from my cooking light magazine, I want a subscription to this magazine, has great recipes!!
Ingredients
1 1/4 pounds green beans, trimmed
1 tablespoon butter, divided
6 ounces red pearl onions, halved lengthwise and peeled
1/4 cup fat-free, lower-sodium chicken broth
3 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon butter, divided
6 ounces red pearl onions, halved lengthwise and peeled
1/4 cup fat-free, lower-sodium chicken broth
3 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preparation
- 1. Place beans into a large saucepan of boiling water; cook 3 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.
- 2. Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add onions; sauté 3 minutes or until lightly browned, stirring frequently. Add broth, vinegar, and sugar; bring to a boil. Simmer 3 minutes or until syrupy. Add beans, remaining 1 1/2 teaspoons butter, salt, and pepper; toss to coat. Cook for 2 minutes or until thoroughly heated.
