——– ——————————–
Non-stick vegetable spray
6 medium onions — peeled, cut into 4s
6 tablespoons butter
2 cups chicken broth
3 tablespoons sugar
2 tablespoons red wine vinegar
3 pounds green beans

Preheat 450F. Spray 2 heavy large baking sheets with vegetable oil
spray. Arrange onions in single layer on prepared sheets. Dot onions
with 4 tablespoons butter, dividing equally. Season with salt and
pepper. Bake until onions are dark brown on bottom, about 35 mins.

Meanwhile, boil broth in heavy large skilet over high heat until
reduced to 1/2 cup, about 6 mins. Ad sugar and vinegar and whisk until
sugar dissolves and mixture comes to a boil.

Add onions to sauce; reduce heat to medium-low. Simmer until liquid is
slightly reduced, about 5 mins. Season with salt and pepper. (Can be
prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat
before continuing.)

Cook green beans in large pot of boiling salted water until
crisp-tender, about 5 mins. Drain well. Return beans to same pot. Add
remaining 2 tablespoons butter and toss to coat. Mount beans in large,
shallow bowl. Top with onion mixture and serve.