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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Brussels Sprouts and Caramelized Onions Recipe

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This recipe for Brussels Sprouts and Caramelized Onions is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 T. butter, divided
1 (lg.) onion, thinly sliced
2 T. apple cider vinegar
4 tsp. sugar
salt
1 1/2 lb. Brussels sprouts, trimmed
3 T. extra virgin olive oil
1 c. water
Directions:
Directions:
Melt 3 T. butter in med. skillet over med. heat. Add onions; sprinkle with salt and pepper. Saute until soft and golden, about 10 min. Add vinegar & sugar. Stir until brown & glazed, about 3 min.

Halve Brussels sprouts lengthwise. Cut lengthwise into thin slices. Heat oil in large skillet over med.high heat. Add sprouts; sprinkle with salt and pepper. Saute until brown at edges, about 6 min. Add water and 3 T. butter. Saute until most of water evaporates and sprouts are tender but still bright green, about 3 min. Add onions; season with salt and pepper.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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