Brussels Sprouts with Onions and Bacon
From Chef Chris Douglas of Icarus Restaurant, adapted by StarChefs

Chef Douglas cooks Innovative American cuisine with an emphasis on seasonal, sustainable ingredients. He is a member of Chefs Collaborative.

Yield: Serves 4


  • 2 ounces smoked bacon
  • 1 pound brussel sprouts
  • 4-6 small white boiling onions
  • 1/4 cup water
  • 1/4 teaspoon sherry vinegar
  • coarse salt
  • black pepper

Slice bacon into thin lardons. Peel onions and slice across into 3 or 4 slices so that you end up with small rings. Trim base of sprouts and slice in half top to bottom, chiffonade (mince). In a heavy skillet over medium heat, cook bacon until lightly browned. Pour off all but 2 tablespoons bacon fat. Add onions and saute briefly. Add shredded Brussels sprouts and stir fry for a couple of minutes. Add 1/4 cup water and cover. Steam until bright green and tender, about 8 minutes. Season with sherry vinegar, salt and pepper.


...Published: 2003