| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | lb | Brussels sprouts, cut in half |
| 1 | lg | Onion, thinly sliced |
| 1 | tb | Virgin olive oil |
| Freshly ground black pepper | ||
| 1 | c | Dry white wine |
INSTRUCTIONS
Dreaded? Brussels sprouts are one of my two most favorites. Try this, from Time-Life's *Fresh Ways with Vegetables*: Put the onion, oil, pepper, and 1/2 cup of water in a saucepan. Bring water to a boil over high heat and partially cover pan so a little steam can escape. Reduce heat to medium and cook onion, stirring occasionally, till it is caramelized--i.e., water's about all gone, but a brown syrupy release of the onion's natural sugar is around and about--about one hour. Uncover pan and add wine to onion. Raise heat to high and boil rapidly till almost all the wine has evaporated--5 to 10 minutes. About 15 minutes before the onion's done, steam Brussels sprouts till they are tender. Toss with onion and serve. Posted to FOODWINE Digest 31 October 96 Date: Thu, 31 Oct 1996 19:51:14 -0500 From: Tiano <stiano@SUFFOLK.LIB.NY.US>
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