·1/2 tablespoon extra-virgin olive oil
·1 large red onion, sliced into small wedges
·1/2 pound green beans, trimmed
·1/4 cup vegetable broth
·1/2 tablespoon balsamic vinegar
·1 teaspoon light brown sugar
·1/8 teaspoon salt
·Freshly ground pepper, to taste
Heat olive oil in a large skillet over medium heat. Add red onions and cook, stirring occasionally, until golden, 10-15 minutes. Meanwhile, bring a large saucepan of lightly salted water to a boil. Add green beans and cook, uncovered, until crisp-tender, 6-7 minutes. Then, drain. Add broth to the onions, then cook for another 5 minutes. Stir in vinegar, brown sugar, salt and pepper. Add green beans, then cover and cook for 2 more minutes. Serve as a side dish. Enjoy!
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