| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | 10 oz. each fresh pearl | |
| onions about 4 cups | ||
| 3 | 10 oz. each fresh Brussel | |
| sprouts | ||
| 1/4 | c | Butter |
| 1/4 | c | Sugar |
| 1/4 | c | Vinegar, such as champagne |
| 1/4 | c | White wine |
| 1 | t | Dried thyme |
| 1/2 | t | Salt |
INSTRUCTIONS
Bring large pot of water to a boil over high heat. Add onions; cook 1 minute. Drain; cool slightly. Add Brussel sprouts to boiling water. Cook until tender, 15-20 minutes; drain and set aside. Meanwhile, remove onion skins. In large skillet melt butter over medium-low heat. Add onions; sprinkle with sugar. Cook, stirring, until onions soften and turn light golden brown, about 30 minutes. Increase heat to medium-high. Stir in vinegar; cook until liquid is reduced by half, 2-3 minutes. Add Brussel sprouts, wine, thyme and salt. Cook, stirring, until Brussels sprouts are heated through, about 5 minutes. With slotted spoon transfer vegetables to serving platter. Cook remaining liquid until thickened slightly, about 1 minute. Drizzle over vegetables. Makes 8 servings. The Brussels Sprouts recipe is from the Special Issue Woman's World. It has great Thanksgiving recipes (especially the side dishes)! Hope this helps. Cheers, Suzy Posted to FOODWINE Digest 7 November 96 Date: Thu, 7 Nov 1996 15:48:08 MST From: Suzy Waterman <suzy.waterman@LMCO.COM>
A Message from our Provider:
“Jesus: there is no substitute”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 702
Calories From Fat: 407
Total Fat: 46.3g
Cholesterol: 122mg
Sodium: 1178.1mg
Potassium: 246.6mg
Carbohydrates: 63.9g
Fiber: 2.6g
Sugar: 55.7g
Protein: 2g