Recipe: Brussels Sprouts with Bacon and Onions (1987)

BRUSSELS SPROUTS WITH BACON AND ONIONS

3 ounces bacon, cut in thin strips
1 small onion, diced
3 tablespoons butter, divided use
1 tablespoon cider vinegar
1 pound Brussels sprouts, trimmed

Heat large pot of water to boiling. Salt water, add Brussels sprouts, and cook just until tender, about 8 minutes. Drain and cool under cold running water. Cut each sprout in half through stem end.

Heat heavy medium skillet over medium-high heat until hot. Add bacon and fry until golden brown, about 3 minutes. Transfer to paper towels to drain. Pour off all but 3 tablespoons fat.

Add onions and 1/2 tablespoon butter to skillet; cook over medium heat until soft, about 5 minutes. Remove onion with slotted spoon.

Add remaining 2 1/2 tablespoons butter to skillet and heat over medium heat. Add Brussels sprouts and cook until lightly browned, 10 minutes.

Add bacon and onions. Season to taste, sprinkle with vinegar and heat through.

Servings: 4
Source: Good Food magazine, November 1987