Source: dLife

Green beans topped with glazed onions.

Servings

1 cup low sodium vegetable broth (or chicken)
1 lb fresh green beans , trimmed and snapped into 1 1/2-inch pieces
2 tsp extra virgin olive oil
0.5 large onion , sliced into very thin wedges (Spanish preferred)
0.75 tsp ground thyme , dried
0.25 tsp salt
0.12 tsp black pepper , ground
1 tsp sugar (or sugar substitute)
1 tbsp balsamic vinegar

1 Place the broth in the bottom of a stove top steamer, place beans in top of steamer, cover, and cook over high heat for 10 minutes.
2 Meanwhile, coat a large nonstick skillet with the olive oil, and preheat over medium heat. Mix together the onion, thyme, salt, and pepper, and sauté for about 5 minutes.
3 Add the sugar and sauté for another minute.
4 Mix in the vinegar, beans, and 2 tablespoons of the broth. Toss the beans and onion together for a minute or 2 over medium heat and serve.