Green Beans with Carmelized Onions

1 pound fresh green beans
2 medium sweet onions, thinly sliced
2 tablespoons butter
2 tablespoons brown sugar
1 to 2 teaspoons balsamic vinegar

Cook the beans in a saucepan of boiling water until tender; drain and set aside. Cut the onion slices in half. Cover over medium heat in a nonstick skillet for 8 to 10 minutes. Do not stir. Cook for an additional 5 to 10 minutes or until lightly browned, stirly frequently.

Reduce the heat to medium-low. Stir in the butter and brown sugar. Add the green beans. Cook for 5 minutes or until the green beans are heated through. Toss with the vinegar.

Courtesy of “Open House, A Culinary Tour” by The Junior League or Murfreesboro