Brussels Sprouts with Onion and Bacon

• 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

1. In a large, deep skillet, cook the bacon over moderately high heat until browned, about 8 minutes.
2. Add the onion and garlic, reduce the heat to moderate and cook, stirring, until softened, about 5 minutes.
3. 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.
4. Meanwhile, in a large pot of boiling salted water, blanch the brussels sprouts until barely tender, about 3 minutes.
5. Add the sprouts to the skillet.
6. Simmer gently over moderate heat, stirring occasionally, until tender throughout, about 10 minutes; season with salt and pepper.
7. Using a slotted spoon, transfer to a bowl.
8. Boil the liquid in the skillet over moderately high heat until reduced to 1/2 cup.
9. Pour the sauce over the brussels sprouts and serve.

lean bacon, onion, garlic, chicken stock, salt, sugar, brussels sprouts

Taken from www.foodandwine.com/recipes/brussels-sprouts-onion-and-bacon (may not work)