Brussels sprouts aren’t everybody’s favourite dish, but I love them. The beauty of this dish is that you can enjoy them with the sweetness of caramelised onions, and there is no need for oil. You can also cook it all on the stove top, which is great if you don’t want to fire up the oven.
If you cook Brussels sprouts so they’re just right, they are a lovely bright green, and the inside will have a soft, nutty flavour that almost melts in your mouth. I could just eat them steamed, but that’s hardly a recipe!
No-bake Brussels sprouts with caramelised onion
- 500 grams of Brussels sprouts
- 1 large onion
- 1 cup of water
- salt and pepper
- 1 cup of dry white wine
- Slice the onion very thinly, then simmer with the water, salt and pepper until they are well caramelised. This could take as long as an hour, but you can speed it up by using olive oil and frying instead.
- While the onions are cooking, cut the Brussels sprouts in half and steam them until they are just done. It takes about 5 minutes if you steam them, and about the same in a microwave. They should be bright green and firm to the touch with no sign of wilting when they’re done.
- Check the onions again. When they’re done, pour in the wine and boil until the liquid is almost gone. You should have a nice golden caramelised onion sauce by now.
- Tip the Brussels sprouts into a bowl and toss the caramelised onion mix through it.
- Serve immediately.
This isn’t a set-and-forget method of caramelising onions. You will need to keep an eye on the saucepan to make sure is does no more than a low simmer so the water doesn’t run out. I find it’s a good time to do something else in the kitchen that doesn’t take all your attention, like the washing up!
Source: Adapted from Fresh Ways with Vegetables (1986) Healthy Home Cooking. Time Life Books: USA.