1 tablespoon butter
1/2 tablespoon olive oil
3 onions, halved and sliced
1/2 cup chicken broth
3/4 pound of green beans, tops trimmed
2 tablespoons balsamic vinegar
Salt and pepper to taste
Blanch beans in boiling water for 2 minutes. Remove and place in a bowl of ice water to set the color. Place on paper towels while preparing the rest of the ingredients.
Melt butter and oil in a skillet over moderate-high heat. Add onions and cook stirring often for about 6 minutes. Add garlic and saute 1 minute more. Add chicken broth and cook for about 5 minutes or until most of the liquid has evaporated. Add the blanched green beans to the skillet along with the balsamic vinegar, cover and cook for about 4 minutes. Season to taste with salt and pepper and serve.
Note: I did not blanch my beans first and found them to be too crisp and not as green as I would have liked. Next time I will do them as I have indicated here.