12 slices bacon, cut into 1-inch pieces
20 oz green beans, frozen, steam-in-bag
⅔ cup chopped onions
3 tablespoons apple cider vinegar
3 tablespoons white sugar
½ cup sliced almonds
In a large deep skillet, cook bacon over medium-high heat until evenly browned. Remove bacon to paper towels, and reserve drippings in the skillet.
Cook the frozen, steam-in-bag green beans according to the package directions. Drain.
Place the green beans into a 2 quart casserole dish. Spread the onions in a layer over the green beans. Spread the bacon pieces over the onions. Sprinkle the almonds over the top.
Heat the reserved drippings in the skillet over medium heat. Stir in vinegar and sugar, heating just until sugar is dissolved; drizzle over everything in the dish. Cover, and chill for at least one hour, but overnight is best.
Preheat the oven to 350°. Bake uncovered, for 45 minutes, until the onions are tender, and the almonds are toasted. Check after 30 minutes, and cover if necessary.