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


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


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.

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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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