4 bacon strips
2 large onions, cut in thick wedges
2 lb. fresh green beans
3 tbl. cider vinegar
4 1/2 tsp. brown sugar
1/4 tsp. salt
1/4 tsp. pepper

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

Meanwhile, place the beans in a large sauce pan 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.