1 1/3 – 1 1/2 pounds Brussels sprouts
2 strips thick cut bacon
1/3 cup chopped onion
Salt & pepper
Optional – 1/3 cup red wine vinegar
Clean sprouts and remove brown and wilted leaves. Trim off dried base and cut an X about ¼” deep in the base. Steam sprouts over rapidly boiling water until almost tender, about 3-5 minutes, no longer than 5 minutes. You want them to finish cooking in the skillet. Cool and cut in half or quarters–depending on size–lengthwise. Set aside.
While sprouts steam, cut bacon into small strips. Cook in skillet over medium-low heat until crisp. Remove from pan and drain on paper towel. Add onions to skillet and cook until clear. Place Brussels sprouts in skillet. Stir gently to coat sprouts completely and heat through. Salt and pepper to taste. Place sprouts in pre-warmed bowl. Add bacon pieces and toss lightly. Optional accompaniment: Raise heat to high and add red wine vinegar to deglaze pan. Cook until vinegar loses raw smell and begins to thicken, about 3 minutes. Drizzle over sprouts.