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Caramelized Pearl Onions with Brussels Sprouts

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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

2 pk (10 oz. each) fresh pearl onions, about 4 cups
3 pk (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 ts Dried thyme
1/2 ts 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>

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