Vegetable oil spray

6 onions, peeled, each cut vertically into 12 to 14 wedges

6 tablespoons soy margarine

Salt and pepper to taste

2 cups vegetable broth

3 tablespoons Wholesome Sweeteners Organic Sucanat

2 tablespoons red wine vinegar

Preheat oven to 450 degrees.  Spray 2 large, heavy baking sheets with vegetable oil spray.  Arrange onions in single layer on prepared sheets.  Dot onions with 4 tablespoons soy margarine, dividing equally.  Season with salt and pepper.  Bake until onions are dark brown on bottom, about 35 minutes.

Boil broth in heavy large skillet over high heat until reduced to ½ cup, about 6 minutes.  Add Sucanat and vinegar and whisk until Sucanat dissolves and mixture comes to a 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 crip-tender, about 5 minutes.  Drain well.  Return beans to same pot.  Add remaining 2 tablespoons soy margarine to toss to coat.  Mound beans in large shallow bowl.  Top with onion mixture and serve.