Last weekend I was asked to bring a green bean dish to a gathering that would feed twelve.  I like my green beans left whole and cooked crisp tender.  I also like to bring food that is interesting, so I wanted to go beyond the ordinary butter, salt and pepper.  I decided to make Green Beans with Pan Roasted Red Onions, a much loved recipe from the 1999 Cooking Light archives.   


  • 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

Bring water to a boil in a large saucepan; add beans. Cook 6 minutes or until crisp-tender. Drain; keep warm.

Heat oil in a large nonstick skillet over medium-high heat.  Add onions; sauté 8 minutes or until browned.

Add broth to deglaze the pan; cook 3 minutes, stirring occasionally.

Stir in vinegar and remaining ingredients. Stir in beans; cover and cook 2 minutes.  Enjoy!

Nutritional Information

Calories:   33 (27% from fat)
Fat:  1g (sat 0.2g,mono 0.7g,poly 0.1g)
Protein:  1.1g
Carbohydrate:  5.4g
Fiber:  1.2g
Cholesterol: 0.0mg
Iron: 0.4mg
Sodium: 62mg
Calcium: 19mg