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Green Beans With Carmelized Red Onions
Green Beans With Carmelized Red Onions Eileen Goltz | Meat

makes 8 servings

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


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.