Green Beans with Onion Sauce

3 lb green beans, trimmed
Onion Sauce
2 Tbsp butter
1 bag (1 lb) frozen small whole onions, not thawed
2 tsp sugar
1/3 cup cider vinegar
1 Tbsp minced garlic
1 Tbsp chopped fresh rosemary or 1 1/2 tsp dried, crumbled
1/2 tsp salt
1 Tbsp all-purpose flour
1 1/2 cups chicken broth

Garnish:
Sprig of fresh rosemary

1. Bring a large pot of lightly salted water to a boil. Add beans;
cook
4 minutes or until crisp-tender. Drain in a colander; chill under
running cold water. Pat dry with paper towels.

2. Sauce: While water comes to a boil, melt butter in a large nonstick
skillet over medium-high heat. Add frozen onions; toss to coat.
Sprinkle
with sugar and cook, shaking pan often, 8 to 10 minutes until onions
are
lightly golden and liquid has evaporated.

3. Reduce heat to medium. Add vinegar, garlic, rosemary and salt. Cook
stirring occasionally, 4 minutes or until onions are tender.

4. Whisk flour and broth until smooth. Add to skillet; bring to a
boil.
Reduce heat; simmer 5 minutes or until sauce thickens slightly.

5. To serve: Bring 1/2 cup water to a boil in a large pot or skillet.
Add beans, return to a boil, reduce heat and simmer, stirring
occasionally, 4 minutes or until hot and water evaporates. Add Sauce;
cook and stir until heated through. Serve garnished with rosemary.
Serves 12.


Per serving: 72 cal, 3 g pro, 12 g car, 2 g fiber, 2 g fat (1 g
saturated fat), 5 mg chol, 251 mg sod
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