Gluten Free Green Beans with Balsamic Onions Recipe

5 from 1 vote

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 123kcal

Author: Gluten Free & More

Non-stick olive oil spray
6 large onions (about 2½ pounds) peeled, each cut through vertically through root end into 12 or 14 wedges
6 tablespoons unsalted butter divided
Salt and pepper
2 cups canned gluten-free chicken broth
3 tablespoons sugar
2 tablespoons balsamic vinegar
3 pounds slender green beans ends trimmed

Preheat oven to 450 degrees.
Spray 2 heavy baking sheets with non-stick spray. Arrange onion wedges in a single layer on the baking sheets and dot with 4 tablespoons of butter. Season with salt and pepper. Bake until onions are dark brown, stirring once or twice – about 40 minutes.
While onions are baking, boil broth in a large, heavy skillet over high heat until reduced to about ½ cup, about 6-8 minutes. Add sugar and vinegar and cook, stirring, until sugar dissolves and the mixture comes to a boil.
Add the onions to the sauce, reduce heat to medium-low. Simmer until the liquid is reduced and syrupy, about 5 minutes. Season with salt and pepper. Can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat or in microwave.
Cook green beans in a large pot of boiling salted water until crisp tender -- about 5 minutes. Drain well. Return to same pot, add remaining 2 tablespoons of butter and toss to coat.
If making ahead, cook beans for about 4 minutes, drain and rinse with cold water to stop the cooking. Wrap in paper towels, then in cling-wrap and refrigerate until just before serving time. Heat 2 tablespoons of butter in a large skillet or pot, add green beans and re-heat.
Serve beans in a large shallow bowl topped with onions.