Balsamic-Glazed Green Beans and Pearl Onions

Submitted by Martha Southwick

1 1/4 lbs. green beans, trimmed
1 Tbsp. butter, divided
6 oz. red pearl onions, halved lengthwise and peeled
1/4 c. fat-free, lower-sodium chicken broth
3 Tbsp. balsamic vinegar
1 Tbsp. sugar
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Place beans into a large saucepan of boiling water; cook 3 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside. Heat 1 1/2 tsp. butter in a large nonstick skillet over medium-high heat. Add onions; sauté 3 minutes or until lightly browned, stirring frequently. Add broth, vinegar, and sugar; bring to a boil. Simmer 3 minutes or until syrupy. Add beans, remaining 1 1/2 tsp. butter, salt, and pepper; toss to coat. Cook for 2 minutes or until thoroughly heated.  Serves 8.