"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
5 T butter 3T olive oil 2 medium onions salt 2 T apple cider vinegar 4 tsp sugar 1 1/2 lbs. brussels sprouts 1 C water
Saute thinly sliced onions in 3 T butter until golden Sprinkle with a little salt Add vinegar and sugar Saute until brown and glazed Remove from pan and set aside Chop brussels sprouts Saute in 3 T olive oil until edges are slightly brown Add salt, pepper, water, and butter Saute until water evaporates and sprouts are tender but still green Add onions and serve
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