8 strips thick sliced bacon cut crosswise into thin strips
13 c onion chopped
12 tsp pepper
3-4 Tbsp white wine vinegar
1 Tbsp butter
Directions
Fill 6 quart Dutch oven with water Add 1 Tbsp salt Bring water to a boil add Brussels sprouts Reduce heat to medium Cook 12 minutes until crisp and tender Drain and rinse under cold water to stop cooking In large non-stick pan over medium heat cook bacon for 5 minutes until slightly crisp Pour off fat Add onion to bacon in skillet and cook for 5 minutes or until tender Add sprouts remaining salt and pepper Heat thoroughly Add vinegar and butter stirring to melt butter
