4	Bacon strips
2	Large	Onions, cut lengthwise into 1/2" wedges
2	Lbs.	Fresh green beans, trimmed
3	Tbsps.	Cider vinegar
4 1/2	Tsps.	Brown sugar
1/4	Tsp. (each)	Salt & Pepper

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In the drippings, cook onions over merium-low heat until tender and golden brown, about 50 minutes.

Meanwhile, place the beans in a large saucepan and cover with water;bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain. Stir the vinegar and brown sugar into onions; add beans. Cook, uncovered, over medium heat for 1 minute. Add bacon; toss gently. Season with salt and pepper.

YIELD: 6-8 Servings