Brussels Sprouts with Onion and Bacon
© John Kernick

Brussels Sprouts with Onion and Bacon

  • ACTIVE: 20 MIN
  • SERVINGS: 12
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  1. 1/2 pound thickly sliced lean bacon, cut crosswise into thin strips
  2. 1 Spanish onion, thinly sliced
  3. 8 garlic cloves, halved lengthwise
  4. 4 cups chicken stock or low-sodium broth
  5. Coarse salt and freshly ground pepper
  6. Sugar (optional)
  7. 4 pounds brussels sprouts, trimmed
  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.