Recipe - Caramelized Pearl Onions With Brussels Sprouts

2 pack (10 oz. each) fresh pearl
onions, about 4 cups
3 pack (10 oz. each) fresh Brussel
sprouts
One fourth cup Butter
One fourth cup Sugar
One fourth cup Vinegar, such as champagne
One fourth cup White wine
1 teaspoon Dried thyme
One half teaspoon Salt

Bring large pot of water to a boil over high heat. Add onions; cook 1
minute. Drain; cool slightly. Add Brussel sprouts to boiling water. Cook
until tender, 1520 minutes; drain and set aside. Meanwhile, remove onion
skins. In large skillet melt butter over mediumlow heat. Add onions;
sprinkle with sugar. Cook, stirring, until onions soften and turn light
golden brown, about 30 minutes. Increase heat to mediumhigh. Stir in
vinegar; cook until liquid is reduced by half, 23 minutes. Add Brussel
sprouts, wine, thyme and salt. Cook, stirring, until Brussels sprouts are
heated through, about 5 minutes. With slotted spoon transfer vegetables to
serving platter. Cook remaining liquid until thickened slightly, about 1
minute. Drizzle over vegetables. Makes 8 servings.

The Brussels Sprouts recipe is from the Special Issue Woman's World. It has
great Thanksgiving recipes (especially the side dishes)! Hope this helps.
Cheers, Suzy

Posted to FOODWINE Digest 7 November 96

Date: Thu, 7 Nov 1996 15:48:08 MST

From: Suzy Waterman suzy.waterman@LMCO.COM