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Green Beans with Roasted Onions

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  Preheat oven to 450F. Spray 2 heavy large baking sheets with
 vegetable oil spray. Arrange onions in single layer on prepared
 sheets. Dot onions with 4 tablespoons butter, dividing equally.
 Season with salt and pepper. Bake until onions are dark brown on
 bottom, about 35 minutes.
  Meanwhile, boil broth in heavy large skillet over high heat until
 reduced to 1/2 cup, about 6 minutes. Add sugar and vinegar and whisk
 until sugar dissolves and mixture comes to boil. Add onions to sauce;
 reduce heat to medium-low. Simmer until liquid is slightly reduced,
 about 5 minutes. Season with salt and pepper. Can be prepared 1 day
 ahead. Cover and refrigerate. Rewarm over low heat before continuing.
  Cook green beans in large pot of boiling salted water until
 crisp-tender, about 5 minutes. Drain well. Return beans to same pot.
 Add remaining 2 tablespoons butter and toss to coat. Mound beans in
 large shallow bowl. Top with onion mixture and serve.

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