BRUSSEL SPROUTS WITH CARMELIZED ONIONS RECIPES

Steps:

• Combine oil and onions in a pot over low heat. Cover and cook until very tender and soft, 30 to 40 minutes. Remove cover and sprinkle sugar over onions. Cook, uncovered, until onions are light brown, 10 to 15 minutes more.
• Stir Brussels sprouts and thyme into the pot. Pour in stock and season soup with salt and pepper. Bring to a boil, reduce heat, and simmer until sprouts are just tender, about 10 minutes.
• Allow soup to cool slightly. Blend to a smooth consistency using an immersion blender. Reheat gently, about 2 minutes, and adjust seasoning if necessary.
• Top each portion of soup with a spoonful of sour cream and a dash of hot pepper sauce.

Steps:

• 1. Preheat the oven to 375?F. While you're at it, lightly grease a 3-quart casserole dish with nonstick spray. 2. Make the caramelized onions. In a medium skillet, heat the olive oil and butter over medium-low heat. Add the onion; season with salt and pepper. Reduce the heat to low and cook, stirring occasionally, until the onion begins to brown and caramelize, 25 to 30 minutes. 3. Make the creamed brussels sprouts. While the onion caramelizes, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook, stirring constantly, for 1 minute. 4. Add the milk and cream to the saucepan and bring to a simmer over medium heat, stirring constantly. Reduce the heat to low and stir in the Gruy?re and nutmeg; season with salt and pepper. Stir until the cheese is melted. 5. Add the brussels sprouts to the saucepan and stir well to coat in the sauce. Transfer the creamed brussels sprouts to the casserole dish and bake until the sauce bubbles and the brussels sprouts are tender, 25 to 30 minutes. 6. Make the crispy sage. Heat the oil in a small skillet over medium heat. Add the sage and cook until crisp, 40 to 45 seconds. 7. Top the brussels sprouts with the caramelized onions and crispy sage. Enjoy!