Green Beans with Pearl Onion Sauce
from Kat4life

3 lbs green beans
1 bag (1 lb) frozen small whole onions, not thawed
2 tsp sugar
1/3 cup cider vinegar
1 TB minced garlic
1 TB chopped fresh rosemary or 1 1/2 tsp. dried, crumbled
1/2 tsp salt
1 TB all-purpose flour
1 1/2 cups chicken broth

Bring a large pot of lightly salted water to a boil. Add beans; cook 4 minutes or until crisp-tender. Drain well in a colander; chill under running cold water then lay on paper towels.

The Sauce:

Melt butter in a large nonstick skillet over medium-high heat. Add frozen onions; toss to coat. Sprinkle with sugar and cook, shaking pan often, 8 to 10 minutes until onions are lightly golden and liquid has evaporated.

Reduce heat to medium. Add vinegar, garlic, rosemary and salt. Cook stirring occasionally, 4 minutes or until onions are tender.

Whisk flour and broth until smooth. Add to skillet; bring to a boil. Reduce heat; simmer 5 minutes or until sauce thickens slightly.

To Complete:

Bring 1/2 cup water to a boil in a large pot or skillet, Add beans, return to a boil, reduce heat and simmer, stirring occasionally, 4 minutes or until hot and water evaporates. Add onion sauce; cook and stir until heated through.

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