Brussels Sprouts and Smoky Onions on Cheddar Toast

By doran65

Deborah Madison became a hero to vegetarians in the late 1980s, when she published the Greens Cookbook. She became a household name when her 1997 tome, Vegetarian Cooking for Everyone, turned into a phenomenal best seller. She owes her success to simple, inventive recipes like this open-faced sandwich, for which she cooks onions with smoked paprika until they're soft, sweet, and rich in flavor.

Ingredients

• 1 pound(s) brussels sprouts, thinly sliced lengthwise
• 2 tablespoon(s) extra-virgin olive oil
• 1 large onion, finely diced
• Salt and freshly ground pepper
• 1 teaspoon(s) sweet smoked paprika
• 4 slice(s) of multigrain bread, toasted
• 4 ounce(s) extra-sharp cheddar cheese, thinly sliced

Preparation

Step 1

1.Preheat the oven to 350 degrees F. In a saucepan of boiling salted water, cook the brussels sprouts until they are just tender, about 5 minutes. Drain and pat dry.
2.Meanwhile, heat the olive oil in a large skillet. Add the onion, season with salt and pepper, and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the paprika, cover, and cook over low heat, stirring frequently, until the onion is tender, about 10 minutes; add a little water if the onion dries out.
3.Add the brussels sprouts to the skillet and cook until tender throughout, about 5 minutes. Season with salt and pepper.
4.Arrange the toasts on a baking sheet and top with the cheddar. Bake for 2 minutes, until the cheese is melted; mound the brussels sprouts and onions on top and serve.