Ingredients

1 1/4 lb green beans -french

16 oz frozen pearl onions defrosted

1 tbsp butter–a little more–divided

1/4 c chix broth

3-4 tbsp balsamic vinegar

1 tbsp sugar

1 tsp salt

1 tsp fresh grd pepper

Preparation

  1. nuke gr beans/ blanch-rinse cold H2o 2.heat 1 1/2 tsp( a bit more) butter in lg nonstick skillet-med heat-add pearl onions-saute till lightly brn-stir frequently
  2. mix broth,vinegar,sugar together in cup 4.add broth,vinegar,&sugar to skillet-bring to boil-lower heat simmer 3 min-till syrupy
  3. add beans-1 1/2 tsp butter, s&p–toss to coat–ck 2 min/heated through