Page 55 - Harrington Family Recipes

Brussels Sprouts Chiffonade with Caramelized Onions

Serving Size : 8 Preparation Time :0:00
Categories : Side Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 large onion -- thinly sliced
1 1/2 teaspoons sea salt
2 pounds Brussels sprouts -- cut lengthwise into
chiffonade
2/3 cup dry white wine
1 teaspoon freshly ground black pepper
1 tablespoon walnut oil

Preheat oven to 350°.

In an ovenproof frying pan or saute pan with a lid, combine 1 tablespoon
of the butter and the olive oil over medium-high heat. When the butter
foams, add the onions and 3/4 teaspoon of the salt and saute until the
onions are just beginning to turn golden, about 3 minutes. Cover, reduce
the heat to low, and cook, stirring from time to time until the onions are
a rich, golden brown. Add the remaining butter, increase the heat to
medium-high and add the rest of the salt and the Brussels sprouts,
stirring until the sprouts become limp, 2-3 minutes. Increase the heat to
high, add the wine, and scrape up any clinging bits.

Cover the pan and place in the oven. Cook until the Brussels sprouts are
tender, about 15 minutes.

Remove, and add the pepper and drizzle with the walnut oil, turning
several times. Serve hot.

Brussels sprouts are a specialty of the cool coastal growing areas near
Watsonville and Half Moon Bay. Cooking them in the same pan in which the
onions were caramelized captures extra flavor for this seasonal side dish.
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Per Serving (excluding unknown items): 119 Calories; 7g Fat (50.8%
calories from fat); 4g Protein; 11g Carbohydrate; 4g Dietary Fiber; 8mg
Cholesterol; 380mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1 1/2
Fat.

NOTES : Made this on 1/8/07. It is really good. I started slicing
the sprouts by hand, but decided that life was too short
for that. So I sliced them in the Cuisinart in seconds. I
didn't use the walnut oil. They were real good.

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