Brussel sprouts with caramelized onions + bacon
Courtesy of Chef John Ondo of Lana Restaurant, Charleston, SC
Ingredients
- 10 oz slab bacon, cut into matchstick size pieces
- 2 tbs unsalted butter, divided
- 3 medium yellow onions, sliced thinly
- 2 lbs brussels sprouts, outer leaves removed, bottoms trimmed and larger sprouts cut in half
- 3 tbs good quality sherry vinegar
- Kosher salt + freshly ground black pepper
Preparation
Step 1
> Put a large pot of salted water on to boil over medium-high heat.
> Cook bacon over medium heat, stirring frequently, until the fat has been rendered and bacon is crisp, about 25 minutes. Remove bacon to paper towels. Reserve 2 tbs of fat and discard the rest. Return the 2 tbs of fat back to skillet and add one tbs of butter. Stir over medium heat until melted and combine fats are hot. Add onions and cook, stirring occasionally, about 25 minutes, or until tender and golden brown. Set aside.
> Add brussels sprouts to the pot of boiling water and cook for five minutes or until they are tender when pierced with a knife. While the sprouts are cooking, make an ice bath. When the sprouts are done, use a spider skimmer or slotted spoon to remove them from the pot and put immediately into the ice bath. Once chilled, remove them to paper towels to drain.
> When ready to serve the dish, place skillet over medium-high heat and add bacon and onion mixture. Add vinegar. Cook, stirring for a couple of minutes until vinegar evaporates. Stir in brussels sprouts and heat. Add remaining tbs of butter and stir to incorporate. Season to taste with salt + pepper and serve.