Hollandaise Brussels Sprouts With Onions Recipes

HOLLANDAISE BRUSSELS SPROUTS WITH ONIONS

Steps:

• Combine oil and onion in a large saucepan. Sauté until onions are translucent.
• Add Brussels sprouts, butter and water. Cover and simmer for 25 minutes or till sprouts are tender, stirring occasionally.
• Meanwhile, make the HOLLANDAISE SAUCE: In a blender or food processor, put the egg yolks and water. Blend this together and then slowly start pouring in the warm butter with the blender running to incorporate. Add the onion, lemon juice, dry mustard, thyme, salt, and pepper. Thin with a little water if it's too thick. Strain and keep warm.
• To the sprouts, add lemon juice, salt and pepper. Toss to coat. Place in a serving bowl and drizzle hollandaise over top.

CHEF JOHN'S ROASTED BRUSSELS SPROUTS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Fill a large pot with water and bring to a rolling boil over high heat. Place Brussels sprouts in water and cook for 2 minutes. Remove sprouts from water and transfer to ice water to cool. Drain and pat dry. Set aside.
• Place onions in boiling water; cook until nearly tender, about 10 minutes. Remove from water, rinse with cold water, and pat dry. Set aside.
• Melt butter in an ovenproof skillet over medium heat. Stir in Brussels sprouts and onions; toss with butter to coat. Stir in salt and black pepper; cook for 2 minutes.
• Transfer skillet to the preheated oven and roast until golden and tender, 15 to 20 minutes. Garnish with lemon wedges and serve.

BRUSSELS SPROUTS AND ONIONS WITH DILL

Steps:

• In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté onions and Brussel sprouts, stirring, until onions begin to turn golden, about 1 1/2 minutes. Add water, sugar and salt and pepper to taste and cook, covered, over moderately low heat until vegetables are just tender, about 3 minutes. If any liquid remains, boil mixture until nearly all liquid is evaporated and stir in minced dill. Garnish vegetables with dill sprigs.

BRUSSELS SPROUTS WITH ONION

Steps:

• Pull off any tough outer leaves of the sprouts. Using a paring knife, make a couple of crossed gashes in the base of each sprout.
• Put the sprouts in a saucepan and add water to cover and salt. Bring to a boil and cook 10 to 12 minutes, or until tender. Drain well.
• Heat the butter in a saucepan and add the onion, cumin, salt and pepper. Cook, stirring, until onion is wilted. Add the sprouts and stir until the sprouts are coated with butter and are hot. Serve.

SAUTEED BRUSSELS SPROUTS WITH BACON AND ONIONS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, retaining grease in the skillet. Crumble bacon.
• Cook and stir onion in the bacon grease over medium heat until translucent, about 5 minutes. Add Brussels sprouts; cook and stir until Brussels sprouts are lightly browned, about 5 minutes. Season Brussels sprouts mixture with salt and pepper.
• Sprinkle bacon over Brussels mixture and stir. Remove skillet from heat, transfer Brussels sprouts mixture to a serving bowl, and sprinkle with Parmesan cheese.

BRUSSELS SPROUTS AND ROASTED RED ONIONS

Steps:

• Preheat oven to 425° F.
• Trim onions, keeping root ends intact, and cut each lengthwise into 6 wedges, keeping wedges intact. In a large bowl toss onions with oil and salt and pepper to taste. In 2 shallow baking pans arrange onions in one layer and roast in upper and lower thirds of oven 20 minutes. Carefully turn onions over and switch position of pans. Roast onions 20 minutes more, or until just tender and some edges are golden brown.
• Trim Brussels sprouts and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook sprouts until just tender, 8 to 10 minutes, and drain in colander. Transfer sprouts to ice water to stop cooking and drain in colander. Vegetables may be prepared up to this point 1 day ahead and chilled separately, covered.
• In a small bowl stir together mustard and water. In a 12-inch heavy skillet cook onions and sprouts in butter over moderately high heat, stirring, until heated through and stir in mustard mixture and salt and pepper to taste.

BRUSSELS SPROUTS WITH VINEGAR-GLAZED RED ONIONS

Steps:

• Trim outer leaves and stems from Brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add Brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.
• Heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat. Add Brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.
• Add remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.
• Add onions to Brussels sprouts, and toss well. Serve immediately.