Bacon, chopped - 5 strips
Onions, small dice - 125 ml
Brussels sprouts - 454 g
Butter - 30 ml
Clean the brussels sprouts by removing any dark or discolored leaves. Trim the end and score with an x so the core cooks in the same amount of time as the leaves.
Poach in salted water for seven to 10 minutes or until just palatable.
While the sprouts are cooking, sautee the bacon until about half-way way done. Reduce the heat and add the onions. Caramelize the onions with the bacon.
Strain the sprouts and add them to the bacon onion mixture. If a little dry, add some butter. Serve immediately.