Serves 6-8

Ingredients
½ pound purple or yellow boiler or pearl onions
2 Tablespoons olive oil
Salt and pepper
1 pound Brussels sprouts, trimmed then make an X at the core or cut in half

Bring a large pot of water to a boil. Cut both ends off the onions and place them in boiling hot water for 1 to 2 minutes. Fish the onions out and place in a colander to run cold water over them. Pinch them out of their skins. Place the olive oil in a sauté pan and add the onions. Season with salt and pepper and cook on medium low till caramelized, about 15 minutes.

Meanwhile, bring the water back to a boil and cook the Brussels sprouts for 7 – 10 minutes till tender but still green. Drain, toss in the pan with the onions, season to taste and combine then pour into a serving dish.