Green Beans With Pan-Roasted Red Onions (Thanksgiving)

My friend, Amy, gave me this recipe for Thanksgiving and it was a hit. Great if you want a fast and easy preparation that is healthy. You may double depending upon your crowd. This recipe calls for a pound of fresh beans and 3 onions.

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• 5  cups water
• 1  lb green beans, trimmed, cut into small pieces if desired
• 1  tablespoon olive oil
• 3  red onions, each cut into 8 wedges
• 1⁄2 cup  fat-free low-sodium chicken broth
• 1  teaspoon  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 and cook 6 minutes or until crisp tender; drain, keep warm.
2. Heat oil in large, non-stick skillet over medium-high heat, add onions and saute 8 minutes for until browned.
3. Add broth; cook 3 minutes, stirring occasionally.
4. Stir in vinegar and remaining ingredients.
5. Stir in beans; cover and cook 2 minutes.