Green Beans with Caramelized Red Onions

Green Beans with Caramelized Red Onions

For an attractive presentation, trim the stem ends of the beans, leaving the pointed ends intact. Most fresh beans today do not require stringing, as the fibrous string has been bred out of them.

From EatingWell: Fall 2003, The Essential EatingWell Cookbook (2004)
Yield: 8 servings, about 2/3 cup each
Active Time: 25 minutes
Total Time: 35 minutes


  1. 1 tablespoon extra-virgin olive oil
  2. 3 medium red onions, (about 1 3/4 pounds), cut into 16 wedges each
  3. 1 pound green beans, trimmed
  4. 1/2 cup vegetable broth
  5. 1 tablespoon balsamic vinegar
  6. 2 teaspoons light brown sugar
  7. 1/4 teaspoon salt
  8. 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.

Tips & Notes


Nutrition Per Serving: 82 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 15 g carbohydrates; 2 g protein; 4 g fiber; 109 mg sodium; 265 mg potassium.

Nutrition Bonus: Vitamin C (25% daily value).

1 Carbohydrate Serving

Exchanges: 2 1/2 vegetable, 1/2 fat