Pearl Onion and Brussels Sprouts Saute

In the late summer and early fall we harvest the remainder of our onion crop and tie the onions in bundles, then hang them from a rack in the barn. In the late winter and early spring we have usually used most of the medium to large onions and I have the little pearl onions left. They  will actually start to sprout while they are hanging so I try to use them up. The other day I took a big bundle of the pearl onions and made this delicious dish and I wanted to share it with you.



 Pearl Onion and Brussels Sprouts Saute

Start With Pearl Onions

Add The Brussels Sprouts


Pearl Onion and Brussels Sprouts Saute
Miz Helen's Kitchen
8 to 10 cups Pearl Onions whole
6 to 8 cups Brussels Sprouts whole
2 tablespoons rendered bacon fat or olive oil
2 teaspoons salt
1 1/2 teaspoon pepper
1 teaspoon thyme
3 garlic pods chopped
1/4 cup balsamic vinegar
1 cup chicken broth
Wash and peel the onions.
Heat the bacon fat or oil in a large dutch oven then add the onions. Cook the onions until they begin to caramelize
Add the cleaned Brussels Sprouts, salt, pepper, thyme, and garlic mix and cook for 2 minutes until the seasons begin to cook.
Add the balsamic vinegar and chicken broth
Cook on medium heat about 20 minutes until Onions and Brussels Sprouts are tender and some of the liquid is reduced.
Enjoy!
Print Recipe 

I used the left over vegetables in a soup later in the week, it was so good. Hope you enjoy the dish!
Hope to see you at FULL PLATE THURSDAY!
Peace and Joy











Miz Helen
Miz Helen

Cookbook Author, Recipe Developer, Organic Gardner.


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Comments

  1. UnknownMarch 1, 2011 at 7:10 AM

    Oh my goodness, Miz Helen, you are preaching to the choir! I love, love, love brussels sprouts, and with pearl onions? That is heaven on a plate!

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  2. Belinda @zomppaMarch 1, 2011 at 7:36 AM

    What a pretty little happy dish (they just look happy). I'm going to give onions a go in the garden.

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  3. kitchen flavoursMarch 1, 2011 at 7:59 AM

    I love onions and brussels sprouts! This dish is definitely for me! Would love to have this yummy plate on my table! Thank you for sharing, Miz Helen!

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  4. ElisabethMarch 1, 2011 at 9:02 AM

    What a wonderful way to incorporate brussel sprouts into the pearl onions. I love both, separate, or together, but the way you made them Miz Helen, is so tempting, and comforting, and so, so delicious. Great idea to use leftovers for soup.
    Thanks for sharing!

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  5. BrandieMarch 1, 2011 at 9:36 AM

    You had me at bacon fat..haha. Seriously, you make me want to eat brussel sprouts Miz Helen. Only you could do that :)

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  6. allisamazingMarch 1, 2011 at 12:18 PM

    Two of my favorite things - pearl onions and brussel sprouts. I definately need to try this recipe. It looks so yummy! ~Alana~

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  7. Gloria BakerMarch 1, 2011 at 6:16 PM

    Miz Helen this look really delicious! gloria

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  8. UnknownMarch 1, 2011 at 9:02 PM

    Love this idea:) Looking forward to what you have to say on What's On the Menu Wednesday this week:)

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  9. PERMANENT POSIESMarch 1, 2011 at 9:29 PM

    Oh my goodness! This looks absolutely delicious and I wish I had some of those pearl onions. I love brussel sprouts and I am going to try this out. Thanks for sharing.

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  10. MiriamMarch 1, 2011 at 11:16 PM

    I LOVE brussel sprouts and learning new ways tomake them. How delicius this is! Miriam@Meatless Meals For Meat Eaters

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  11. KaterinaMarch 2, 2011 at 12:11 AM

    This is such a hearty vegetarian meal. All these flavors are my favorite!

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  12. Sense of Home KitchenMarch 2, 2011 at 8:00 AM

    Those pearl onions look so good! I love caramelized onions, they are so sweet.

    -Brenda

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  13. Carol @ There's Always Thyme to CookMarch 2, 2011 at 12:54 PM

    Love the Brussels sprouts with the pearl onions, combined with such great flavors, looks delicious!

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  14. BethMarch 2, 2011 at 1:09 PM

    Miz Helen, that is a gorgeous dish! Looking forward to joining Full Plate Thursday this week. I wanted to let you know that I have decided maintaining two blogs is too many, so am no longer blogging at Food As Art. Instead, I kept Beyond The Garden Gate, where I will combine my interests in cooking, tea, and tablescaping along with gardening, travel, and nature. Hope to see you at http://beyondthegardengate-beth.blogspot.com
    Blessings to you, Beth

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  15. MythreyiMarch 2, 2011 at 11:33 PM

    Love this Dish MIz Helen. I always would look for recipes for Brussels Sprouts, this is on my list to try now. Thanks for sharing.

    -Mythreyi
    Yum! Yum! Yum!

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  16. Jenn @leftoverqueenMarch 3, 2011 at 5:53 PM

    This looks delicious! I love brussles sprouts and I always love learning new recipes for how to cook them! This is a keeper!

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  17. AnonymousMarch 5, 2011 at 9:11 PM

    I envy you your garden! And I'm a huge fan of balsamic vinegar on roasted and sauteed veggies. This looks perfect.

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  18. Katherines CornerMarch 19, 2011 at 8:38 AM

    Yummy!You have a lovely blog, I'm so happy I hopped over. Wishing you happiness, Katherine

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  19. Roz | La Bella Vita CucinaMarch 25, 2011 at 9:07 PM

    Mmmm, Miz Helen, this does sound and look delicious and I can just smell those cooked onions! YUM-MO! Thanks for sharing on Fresh Clean and Friday/Seasonal Saturday!

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  20. BrandiMay 30, 2011 at 7:46 PM

    Oh, this looks delicious! I am definitely going to make it! Thanks so much for sharing.

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  21. KateSeptember 18, 2011 at 7:30 PM

    This sounds delicious...going to modify it to make it vegetarian. Thanks for sharing. I just added you to my links page :)

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  22. JenniDecember 19, 2017 at 10:19 AM

    They have 3-5 grams of fiber for each container, and at 25 calories for every 1/2 glass cooked, they give us motivation to eat them all the more frequently.spruitjes roerbakken

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  23. kevinMay 4, 2018 at 5:53 AM

    Vegetariantimes.com has guidelines for making firm Brussel grow leaves for a fortifying bite, or having them with...
    Grass Life

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  24. Esme SalonOctober 7, 2018 at 12:21 PM

    I am glad to meet you, I came over from What's for Dinner. I will pin this awesome Recipe. I am actually doing Brussel sprouts for our Canadian Thanksgiving tomorrow.

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  25. Susan FreemanOctober 8, 2018 at 1:05 PM

    Can't wait to try this recipe! I think you have given me a way to get my hubby to eat Brussel Sprouts!!
    Thank you,
    Susan and Bentley

    ReplyDelete

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Miz Helen