Brussels Sprouts with Onion and Bacon

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  • Servings: 12

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  • 1/2 pound thickly sliced lean bacon, cut crosswise into thin strips
  • 1 Spanish onion, thinly sliced
  • 8 garlic cloves, halved lengthwise
  • 4 cups chicken stock or low-sodium broth
  • Coarse salt and freshly ground pepper
  • Sugar (optional)
  • 4 pounds brussels sprouts, trimmed

How to make this recipe

  1. In a large, deep skillet, cook the bacon over moderately high heat until browned, about 8 minutes. Add the onion and garlic, reduce the heat to moderate and cook, stirring, until softened, about 5 minutes. Add the stock, season with salt and pepper and a pinch of sugar and cook until the liquid has reduced to 1 cup, about 12 minutes.

  2. Meanwhile, in a large pot of boiling salted water, blanch the brussels sprouts until barely tender, about 3 minutes.

  3. Add the sprouts to the skillet. Simmer gently over moderate heat, stirring occasionally, until tender throughout, about 10 minutes; season with salt and pepper. Using a slotted spoon, transfer to a bowl. Boil the liquid in the skillet over moderately high heat until reduced to 1/2 cup. Pour the sauce over the brussels sprouts and serve.

Contributed By Photo © John Kernick Published November 2003

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