Special enough to serve for company, simple enough to be a weekday dish. I've made twice so far to speck. The only change being the 2nd time was substituting white pearl onions for red due to availability and it was still delicious.
Balsamic-Glazed Green Beans and Pearl Onions
Dress up green beans with pearl onions and balsamic vinegar to give this worthy-of-a-special-occasion side dish a nice flavor.
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Total: 40 Minutes
- Calories: 56
- Fat: 1.6g
- Saturated fat: 0.9g
- Monounsaturated fat: 0.4g
- Polyunsaturated fat: 0.1g
- Protein: 1.7g
- Carbohydrate: 9.8g
- Fiber: 2.8g
- Cholesterol: 4mg
- Iron: 0.9mg
- Sodium: 149mg
- Calcium: 34mg
- 1 1/4 pounds green beans, trimmed
- 1 tablespoon butter, divided
- 6 ounces red pearl onions, halved lengthwise and peeled
- 1/4 cup fat-free, lower-sodium chicken broth
- 3 tablespoons balsamic vinegar
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1. Place beans into a large saucepan of boiling water; cook 3 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.
- 2. Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add onions; sauté 3 minutes or until lightly browned, stirring frequently. Add broth, vinegar, and sugar; bring to a boil. Simmer 3 minutes or until syrupy. Add beans, remaining 1 1/2 teaspoons butter, salt, and pepper; toss to coat. Cook for 2 minutes or until thoroughly heated.
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