Green Beans with Roasted Onions

 My version adapted from Bon Appetit, November 1995
4 Servings

2 medium onions - peels, each cut vertically through root end into 12-14 wedges
2 T butter
.5 c chicken broth
1 T sugar
2 t red wine vinegar
1 lb slender green beans - ends trimmed

Preheat oven to 450 degrees. Arrange onions on large bar pan stone. Dot onions with 1-1/2 T butter - dividing equally. Season with salt & pepper. Bake until onions are dark brown on bottom - about 35 minutes.

Meanwhile boil broth in heavy large skillet over high heat until reduced to 1/2 cup, about 6 minutes. Add sugar & vinegar & whisk until sugar dissolves & mixture comes to a boil.

Add onions to sauce; reduce heat to med-low. Simmer until liquid is slightly reduced, about 5 minutes. Season with salt & pepper (can be prepared 1 day ahead of time. Cover & refrigerate. Rewarm over low heat before continuing.)

Steam green beans until crisp-tender. Place in bowl or pot & add remaining 1/2 T of butter & toss. Mound beans in a large shallow bowl. Top with onion mixture & serve.

YUMMY! These are sooooo amazing!