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Name: Green Beans with Glazed Onions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 c Nonfat Vegetarian Broth;; 1/4 ts Salt; 1 tb Balsamic vinegar; 1 ts Sugar; 1/2 lg Red Onion; *Note; 1/8 ts Black Pepper ground; 3/4 ts Dried thyme; 1 lb Green Beans; Fresh, Trimmed

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INGREDIENTS

1 c Nonfat Vegetarian Broth;
1/4 ts Salt
1 tb Balsamic vinegar
1 ts Sugar
1/2 lg Red Onion; *Note
1/8 ts Black Pepper ; ground
3/4 ts Dried thyme
1 lb Green Beans; Fresh, Trimmed

Servings

INSTRUCTIONS

*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 Recipe By : Secrets of Fat-Free Italian Cooking, Sandra Woodruff, RD Posted to Digest eat-lf.v096.n214 Date: Sat, 09 Nov 1996 21:01:06 -0800 From: Reggie Dwork NOTES : Cal 30.9, Fat 0.1g, Carb 7.1g, Fib 2.5g, Pro 1.5g, Sod 238mg, CFF 2.8%.

NOTES

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Green Beans with Glazed Onions

1 c Nonfat Vegetarian Broth;
1/4 ts Salt
1 tb Balsamic vinegar
1 ts Sugar
1/2 lg Red Onion; *Note
1/8 ts Black Pepper ground
3/4 ts Dried thyme
1 lb Green Beans; Fresh, Trimmed

*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 <reggie@reggie.com>  Recipe By     : Secrets of Fat-Free Italian Cooking, Sandra Woodruff, RD    Posted to Digest eat-lf.v096.n214    Date: Sat, 09 Nov 1996 21:01:06 -0800    From: Reggie Dwork <reggie@reggie.com>    NOTES : Cal 30.9,    Fat  0.1g,    Carb  7.1g,    Fib  2.5g,    Pro  1.5g,    Sod  238mg,    CFF  2.8%.

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Nutrition

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Serving Size: 1 Serving (79g)
Recipe Makes: 6 Servings

Calories: 10
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.5mg		0 %
Potassium 5.5mg		0 %
Total Carbohydrate 2.5g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 2.4g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 10

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