Eating Well; serves 4; ready in about 45 minutes

1 Tablespoon EVOO
1 large onion, cut into thin wedges
1/2 pound green beans
1/4 cup vegetable broth
1/2 Tablespoon balsamic vinegar
1 teaspoon light brown sugar
dash of salt
freshly ground pepper to taste

Heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until golden, 10-15 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add green beans and cook, uncovered until crisp-tender, 3-4 minutes. Drain.
Add broth to the onions; cook for 5 minutes. Stir in vinegar, brown sugar, salt and pepper. Add the beans, cover, and cook for 1-2 minutes. Serve warm.