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Green Beans with Glazed Onions

Posted May 06 2009 1:33pm
Green Beans with Glazed Onions - 23g Carbs, 6g Fiber

The fat can be lowered by using a good alternative margarine
that can be cooked with and leaving out the sugar or using Splenda
instead.

A different green bean casserole to grace your holiday meal.
Difficulty: easy
Servings: 9
Carb Safe: Yes

2 16-oz bags frozen pearl onions, thawed
1/2 cup balsamic vinegar, divided
2 Tbsp butter
2 Tbsp vegetable oil
1 tsp dried thyme
1 tsp ground black pepper
1 tsp salt, divided
3 lb fresh green beans, cleaned and trimmed
3 Tbsp olive oil
1 Tbsp stone-ground mustard
1 1/2 tsp sugar

In medium saucepan, combine onions, 4 tablespoons vinegar, butter,
vegetable oil, thyme, pepper and 1/2 teaspoon salt.

Heat over low heat until butter is melted; stirring to coat onions.
Place mixture on a baking sheet and roast in a 400 degree F oven
for 35-40 minutes, stirring occasionally until onions are browned
nicely; remove from oven and set aside.

Blanch green beans in large saucepan of boiling water just until
tender, about 5 minutes. Drain and rinse with cold water; set
aside. In small bowl, whisk together olive oil, mustard, sugar,
the remaining 4 tablespoons of the vinegar, and the remaining
1/2 teaspoon of salt.

In a large bowl, toss the dressing together with the onions and
the green beans. Place the mixture in a large casserole dish and
cover.* Bake for 20 minutes in a 350 degree F oven.

*Recipe can be made ahead at this point and refrigerated for a
day. Bring to room temperature before cooking.

Nutritional Information:
192 Calories, 11g Fat, 7mg Cholesterol, 23g Carbs, 6g Fiber,
3g Protein, 331mg Sodium, 3g Saturated Fat
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