1 lb. Brussels sprouts, ends trimmed and halved6 oz. pancetta, cut into 1/4-inch diceOlive oil, as needed Caramelized onionsKosher salt and freshly ground black pepperfor seasoning
• Bring a small saucepan of salted water to a boil over high heat. Add the Brussels sprouts and cook for 6 minutes, or until crisp tender. Using a slotted spoon, transfer the Brussels sprouts to an ice bath and allow them to cool. Remove the Brussels sprouts and set them aside on a kitchen towel and pat dry.
• Cook pancetta over low heat in a medium sauté pan until golden brown and crispy. If the pancetta is very lean, add in a bit of olive oil. Place Brussels sprouts, flat side down, in the sauté pan and increase the heat to medium. Cook until a nice charred color develops, about 4 minutes. Add caramelized onions to the pan and cook until heated throughout. Season with salt and pepper and serve immediately.
Caramelized Onions
1 Tablespoon olive oil1 Tablespoon unsalted butter2 large onions, halved and thinly sliced3/4 teaspoon Kosher salt
• Heat olive oil and butter in a medium sauté pan over low heat. Once the butter is melted, add the onions and salt. Cook, stirring occasionally, until they are a very deep golden brown color, 25 to 30 minutes. Remove from the heat. Once the onions are cooled they may be used immediately or covered and refrigerated for up to 1 week.
Makes 4 servings
