Brussels Sprouts and Smoky Onions on Cheddar Toast

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.

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  • Total Time:
  • Servings: 4
KEY: Winter, New Year's Eve, Appetizers/starters, Sandwiches, Fast, Staff Favorites, Vegetarian

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Ingredients

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

How to make this recipe

  1. Preheat the oven to 350°. 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.
Contributed By Photo © Quentin Bacon Published January 2010

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