Ingredients

1 1/4 pounds green beans

trimmed 1 tablespoon butter

divided 6 ounces red pearl onions

halved lengthwise and peeled 1/4 cup fat-free

lower-sodium chicken broth 3 tablespoons balsamic vinegar 1 tablespoon sugar 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

Preparation

  1. Place beans into a large saucepan of boiling water; cook 3 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.
  2. Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add onions; sauté 3 minutes or until lightly browned, stirring frequently. Add broth, vinegar, and sugar; bring to a boil. Simmer 3 minutes or until syrupy. Add beans, remaining 1 1/2 teaspoons butter, salt, and pepper; toss to coat. Cook for 2 minutes or until thoroughly heated.