Brussels Sprouts With Caramelized Onions

• Salt and pepper
• 1 1/2 pounds Brussels sprouts, trimmed
• 1 tablespoon extra-virgin olive oil
• 4 ounces pancetta, cut into thin strips
• 1 onion, thinly sliced

1. Bring a large pot of salted water to a boil. Add Brussels sprouts and cook until al dente, about 6 minutes. Drain and rinse under cold water. Pat dry and cut in half.
2. Warm oil in a large skillet over medium heat. Add pancetta and fry until crisp, about 10 minutes. Remove pancetta to a plate with a slotted spoon. Add onion to fat in skillet, reduce heat to medium-low and cook, stirring often, until onion is soft and browned, 15 to 18 minutes. Add Brussels sprouts to skillet and gently stir until heated through, 6 to 8 minutes. Return pancetta to skillet. Season with salt and pepper. Serve warm.

salt, brussels sprouts, extravirgin olive oil, pancetta, onion

Taken from www.myrecipes.com/recipe/brussels-sprouts-with-caramelized-onions (may not work)