Brussels sprouts with glazed red onions

Trim the outer leaves and stems from Brussels sprouts. In the saucepan bring salted Ingredients:

• Brussels sprouts - 300 Grams
• salt and freshly ground black pepper - 1 To taste
• butter - 1 Art. a spoon
• olive oil - 1 st. a spoon
• small red onion, thinly sliced ​​longitudinally - 1 Piece
• Balsamic vinegar - 2 Art. spoons

Instructions

Trim the outer leaves and stems from Brussels sprouts. In the saucepan bring the salted water to a boil. Meanwhile, prepare a bowl of ice water. Add brussels sprouts to boiling water and cook until soft, about 4 minutes. Remove from heat, drain the water and put cabbage in a bowl with ice to cool. Drain and cut in half. Melt 1/2 tablespoon oil and 1/2 tablespoon olive oil in a large frying pan over medium heat. Add Brussels sprouts and fry until the cabbage turns brown at the edges, about 3 minutes. Season to taste with salt and pepper, put in a bowl and cover with aluminum foil. Add in the frying pan the remaining 1/2 tablespoon of butter and olive oil. Add the onion and fry over medium heat until the transparency is between 3 and 4 minutes. Add the vinegar and mix. Fry until the liquid is reduced, about 30 seconds. Add Brussels sprouts to onions, mix and serve immediately.

Servings: 4