Brussels Sprouts with Bacon and Onions Thursday, November 8, 2007
4 slices bacon
4 to 6 small white boiling onions
1 lb Brussel sprouts
1/4 cup water
a dash of red wine vinegar
salt and black pepper
Peel onions, half them vertically and slice across 3 or 4 times so that you end up with small half rings. Trim base of sprouts and slice in half, vertically, then cut into chiffonade (shreds). Cut bacon crosswise into small pieces. In a heavy skillet over medium heat cook bacon until lightly browned. Pour off all but 2 TBSP bacon fat. Add onions and saute briefly. Add shredded Brussels sprouts and stir-fry for a couple of minutes. Add 1/4 Cup water and cover. Steam until bright green and tender, about 8 minutes. Season with vinegar, salt and pepper.