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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Brussels Sprouts and Smoky Onions on Cheddar Toast Recipe

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This recipe for Brussels Sprouts and Smoky Onions on Cheddar Toast, by , is from The Olson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nancy Ilk

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Brussels sprouts, thinly sliced lengthwise
2 tbsp extra virgin olive oil
1 large onion, finely diced
Salt and freshly ground pepper to taste
1 tsp smoked paprika
4 slices of multi grain bread, toasted
4 oz extra sharp Cheddar cheese, thinly sliced

Directions:
Directions:
Preheat oven to 350. In a saucepan of boiling salted water, cook the Brussels sprouts until they are just tender, about 5 minutes. Drain and pat dry.
Meanwhile heat the olive oil in a large skillet. Add the onion, season with salt and pepper and cook over moderate heat, stirring occasionally until just softened, about 5 minutes. Add the paprika, cover and cook over low heat, stirring frequently until onion is tender, about 10 minutes. Add a little water if the onion dries out.
Add the Brussels sprouts to the skillet and cook until tender throughout, about 5 minutes. Season with salt and pepper.
Arrange the toasts on a baking sheet and top with the Cheddar cheese. Bake for 2 minutes, until the cheese is melted, mound the Brussels sprouts and onions on top.

 

 

 

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