EatingWell


What's This?
Serving size 8
Prep Time
Total Time

Ingredients

1 Tbsp extra virgin olive oil3 medium red onions (about 1 3/4 pounds), cut into 16 wedges each1 lb green beans, trimmed½ cup vegetable broth1 Tbsp balsamic vinegar2 tsp light brown sugar¼ tsp salt freshly ground pepper to taste

Directions

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

2. 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.

3. 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.

Tip: Commercial vegetable broth is readily available in natural-foods stores and many supermarkets. We especially like the Imagine and Pacific brands, sold in convenient aseptic packages that allow you to use small amounts and keep the rest refrigerated.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 8 Total

  • Calories 82 5%
  • Calories from fat 18
  • Total Fat 2gm
  • Saturated Fat 0gm 4%
  • Monounsaturated Fat 1gm 5%
  • Sodium 109mg
  • Total Carbohydrates 15gm 3%
  • Fiber 4gm
  • Protein 2gm
  • Cholesterol 0mg
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Side Dish, Healthy, Low Calorie, Low Cholesterol, Low Fat, Vegetarian, Vegetable, Bean & Legume, American, Easy, Skillet, Church Supper, Fall, Winter

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