By Carol Kicinski

Gluten-Free Green Beans with Balsamic Onions

SERVES 10 TO 12

Balsamic onions elevate ordinary green bean to extraordinary. Make the onions the night before and refrigerate them in a covered container. Reheat in the microwave just before serving.

6 large onions (about 2½ pounds), peeled, each cut vertically through root end into 12 or 14 wedges
4 tablespoons olive oil, divided
1 teaspoon kosher or fine sea salt
½ teaspoon pepper
2 cups gluten-free chicken broth
3 tablespoons sugar
2 tablespoons balsamic vinegar
3 pounds slender green beans, ends trimmed

1. Preheat oven to 450°F.

2. Arrange onion wedges in a single layer on 2 rimmed baking sheets. Add 3 tablespoons olive oil and salt and pepper and toss well to coat. Bake until onions are dark brown, stirring once or twice, about 40 to 45 minutes.

3. While onions are baking, boil chicken broth in a large, heavy skillet over high heat until reduced to ½ cup, about 6 to 8 minutes. Add sugar and vinegar and cook, stirring, until sugar dissolves and the mixture comes to a boil.

4. Add the onions to the sauce; reduce heat to medium-low. Simmer until liquid is reduced and syrupy, about 5 minutes. (This sauce can be prepared 1 day ahead. Cover and refrigerate. Reheat in a saucepan over low heat or in microwave until hot.)

5. Cook green beans in a large pot of boiling, salted water until crisp-tender, about 5 minutes. Drain well.

6. Return beans to the same pot and add remaining tablespoon olive oil, tossing to coat. (If making ahead, cook beans for about 4 minutes. Then drain and rinse with cold water to stop the cooking. Wrap in paper towels and then in plastic wrap and refrigerate until just before serving. Heat 1 tablespoon olive oil in a large skillet or pot; add green beans and re-heat.) Serve beans in a large, shallow bowl topped with onions.

Each serving contains 120 calories, 5g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 359mg sodium, 19g carbohydrate, 5g fiber, 3g protein. To lower sodium, reduce or eliminate salt.