Pearl Onion and Brussels Sprouts Saute
Miz Helen's Kitchen
8 to 10 cups Pearl Onions whole
6 to 8 cups Brussels Sprouts whole
2 tablespoons rendered bacon fat or olive oil
2 teaspoons salt
1 1/2 teaspoon pepper
1 teaspoon thyme
3 garlic pods chopped
1/4 cup balsamic vinegar
1 cup chicken broth
Wash and peel the onions.
Heat the bacon fat or oil in a large dutch oven then add the onions. Cook the onions until they begin to caramelize
Add the cleaned Brussels Sprouts, salt, pepper, thyme, and garlic mix and cook for 2 minutes until the seasons begin to cook.
Add the balsamic vinegar and chicken broth
Cook on medium heat about 20 minutes until Onions and Brussels Sprouts are tender and some of the liquid is reduced.
Enjoy!