Slightly modified from Katharine Marsh, The Breslin, New York City, via the Sous Chef Series at Williams-Sonoma
- 2 tablespoons extra-virgin olive oil, plus more to serve
- 2 medium white onions, thinly sliced (about 2 cups)
- Sea salt
- 1 pound Brussels sprouts, tough outer leaves removed and trimmed
- 5 ounces pancetta, cut into medium cubes (about ¼ cup)
- 5 fresh sage leaves, finely chopped
- 1 medium lemon
- Crushed red chili flakes
- 4 tbs butter
- 1/2 c vegetable broth
- In a large skillet set over low heat, heat the olive oil.
- Add the onions, a large pinch of salt and cook, stirring occasionally, until the onions are sweet and caramelized, about 30 minutes.
- Remove from the heat and set aside.
- In a large stockpot, blanch the Brussels sprouts in salted, boiling water until bright green and just tender, about 5 minutes.
- Remove the Brussels sprouts from the water and set aside to cool.
- Cut some of the larger Brussels sprouts in half but leave the smaller ones whole.
- In a medium skillet set over medium heat, cook the pancetta, stirring occasionally, until it is crisp on all sides, about 5 minutes.
- Pour off the excess fat, leaving about 1 tablespoon. Save pan for deglazing, if you like.
- In a new pan, add the saved tablespoon of bacon fat, and a bit more olive oil.
- Add the halved Brussels sprouts cut side down to the pan and cook without stirring over medium heat until the sprouts are tender and nicely caramelized.
- Add the remaining sprouts to the pan and cook until browned, about 5 minutes more.
- Stir in the caramelized onions and sage.
- In the pancetta prep pan, add some broth to deglaze and make good use of the browned bits.
- Add 4 tbs butter to glaze.
- Finish the dish with a few drops of freshly squeezed lemon juice, sea salt, chili flakes and a drizzle of olive oil, all to taste. If you deglazed the pancetta pan, use this instead of extra olive oil.
- Serve immediately.