- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 39.7
- Total Fat: 1.2 g
- Cholesterol: 0.1 mg
- Sodium: 107.9 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 1.8 g
- Protein: 1.5 g
Green Beans and Pan Roasted Red OnionsSubmitted by: 60SIXTY
IntroductionSaved this recipe from Cooking Light magazine. many years agi, Regularly use this for Thanksgiving & other Holidays. Family raves about it. Saved this recipe from Cooking Light magazine. many years agi, Regularly use this for Thanksgiving & other Holidays. Family raves about it.
5 cups water
1 pound green beans, trimmed
1 tablespoon olive oil
3 red onions, each cut into 8 wedges
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
2 teaspoons brown sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat oil in a large nonstick skillet over medium-high heat. Add onions; sautÃ© 8 minutes or until browned. Add broth; cook 3 minutes, stirring occasionally. Stir in vinegar and remaining ingredients. Stir in beans; cover and cook 2 minutes
NOTE: Beans may be cut into small pieces, if desired.
Serving size: 1/2 cup Yield: 14 servings
Number of Servings: 14
Recipe submitted by SparkPeople user 60SIXTY.
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Member Ratings For This Recipe
We had this for Christmas and it was delicious! I felt three onions would have been too much, I only used two and it was still mostly onion. I love roasted red onion, but, per my tastes, I felt maybe 1 1/2 red onions would have made a better ratio. Either way, it was amazing!! - 12/26/10
Really tasty! I didn't need 14 servings, so I cut the recipe down significantly, and it turned out delicious. My kids loved it, and they're not big onion fans! - 4/30/10
Reply from 60SIXTY (5/3/10)
Glad you could make this work. I used this originally for Thanksgiving. We only have 14 when the extended family get together.