Green Beans With Carmelized Red Onions (pareve or meat)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 tablespoon olive oil 3 medium red onions (about 1 3/4 pounds), cut into 16 wedges each 1 pound green beans, trimmed 1/2 cup vegetable or chicken broth 1 tablespoon balsamic vinegar 2 teaspoons light brown sugar 1/4 teaspoon salt Freshly ground pepper to taste

Instructions

Heat oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 15 minutes.  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. 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. Serves 8.

Serving Size

makes 8 servings

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Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .