1 lb. fresh green beans
1 med. onion, sliced thin
2 tbsp. butter
1 tbsp. raspberry vinegar

Melt butter in a saucepan, add onions, cover and let steam gently over low heat for 5 to 10 minutes until onions are tender and transparent. Break ends off of green beans, drop in rapidly boiling salted water and cook for 10 to 15 minutes until just tender (do not overcook). Drain and rinse with cold water to stop cooking. Combine with onions, raspberry vinegar, season with salt and pepper. Stir well and serve hot. Serves 4.