Ingredients

• 2 lbs. green beans, stem ends trimmed
• 2 Tbs butter
• 2 medium onions, sliced as thinly as possible
• 1 cup chicken stock
• 1 1/2 Tbs sugar
• 1 Tbs red wine vinegar
• Salt and pepper to taste

Directions

Cook beans in boiling salted water until crisp-tender. Drain; immerse in ice water. Drain again and them let stand to dry. Melt butter in skillet over medium flame. Stir in onions and cook until very wilted and deepened in color, about 15 minutes. Meanwhile, boil stock in a saucepan until reduced to 1/4 cup. Stir in sugar and vinegar. Stir in onions. Simmer until slightly reduced. Combine onions and green beans, and heat through. Salt and pepper to taste.

Credit:

MACSAC's from Asparagus to Zucchini Cookbook