Our sweet CSA onions are perfect for this dish!
1 pound Brussels sprouts, cut in half
1 large onion, thinly sliced
1 tablespoon olive oil
freshly ground black pepper
1 cup dry white wine
Place the onion, oil, pepper, and 1/2 cup of water in a saucepan. Bring water to a boil over high heat and partially cover pan so a little steam can escape. Reduce heat to medium and cook onion, stirring occasionally, until it is caramelized, about 30 minutes. (Water should be about all gone, and the onion’s natural sugar has turned brown and syrupy.)
Uncover pan and add wine. Raise heat to high and boil rapidly until almost all the wine has evaporated, 5 to 10 minutes.
About 15 minutes before the onion is done, steam Brussels sprouts until they are tender. Toss with caramelized onion and serve.
From “Fresh Ways with Vegetables” by Time-Life.