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The Talon House



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3 lbs green beans

1 bag (1 lb) frozen small whole onions, not thawed

2 tsps. sugar

1/3 cup cider vinegar

1 TBsp. minced garlic

1 TBsp. chopped fresh rosemary or 1 1/2 tsp. dried, crumbled

1/2 tsp. salt

1 TBsp. all-purpose flour

1 1/2 cups chicken broth

Garnish: sprig of fresh rosemary

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

The Sauce:While water comes to a boil, 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 Serve: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 sauce; cook and stir until heated through. Serve garnished with rosemary.

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