SERVES 8
¾ pound Brussels sprouts, ends trimmed, loose leaves removed
2 teaspoons salt
½ pound bacon, thinly cut into ¼-inch pieces
1½ cups yellow onion, diced
2 tablespoons unsalted butter
1 teaspoon freshly cracked black pepper
¼ cup grated Parmesan cheese, for garnish
Fill a large pot (about ¾ full) with water. Add Brussels sprouts and 1 teaspoon salt. Bring to a boil and continue boiling until sprouts are fork tender, about 8–10 minutes. Remove from the heat, drain and transfer to an ice bath (a medium bowl of water and ice cubes). Allow to cool completely, then drain and set aside. Cut the Brussels sprouts into ¼-inch lengthwise slices and set aside. Add the bacon pieces to a medium saute pan, and cook over medium-low heat until just crispy, stirring occasionally. Remove to a paper towel-lined plate, reserving the hot bacon drippings in the pan. Add the onions to the pan and saute over medium-high heat until translucent and just beginning to caramelize, about 5–6 minutes. Add the butter to the pan, then add the Brussels sprouts and saute for 3–4 more minutes. Season with the remaining teaspoon of salt and black pepper. Transfer to a serving bowl, and sprinkle with the reserved bacon and cheese. Serve immediately.
DOROTHEA PIERSON, ABBEVILLE