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*NOTE: Original recipe called for using a Spanish onion. Slice onion into very thin wedges. Rinse the beans with cool water. Trim the ends, and snap into 1 1/2" pieces. Place the broth in the bottom of a stove top or microwave steamer, and add the beans. Cover and cook over high heat or on high power for 10 minutes, or until tender. While the beans are cooking, coat a large nonstick skillet with nonstick cooking spray, and preheat over medium heat. Add the onions, thyme, salt and pepper and saute for about 5 minutes, or until the onions are wilted and are just starting to brown. (If the skillet becomes too dry, add a few teaspoons of broth as needed.) Add the sugar and saute for another minutes. Add the vinegar, and stir to mix well. Add the beans, along with 2 T of the broth used for steaming, to the skillet. Toss the beans and onions together for a minutes or 2 over med heat, and serve hot. Entered into MasterCook and tested for you by Reggie & Jeff Dwork and Sally and Lou Eisenberg
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