4 cups fresh or frozen green beans, cut into 2 inch pieces
2 bacon strips, diced
1 medium onion, thinly sliced
1/2 cup dry white wine or apple juice
3 tablespoons sugar
3 tablespoons tarragon vinegar or cider vinegar
1/4 teaspoon salt
2 teaspoons cornstarch
1 tablespoon cold water
Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 teaspoon drippings.
In the drippings, saute onion until tender. add wine or apple juice, sugar, vinegar and salt. Combine cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain beans; top with onion mixture. Sprinkle with bacon; toss to coat.