Hollandaise Brussels Sprouts With Onions Recipes

Steps:

• Trim outer leaves and stems from Brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add Brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.
• Heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat. Add Brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.
• Add remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.
• Add onions to Brussels sprouts, and toss well. Serve immediately.

Steps:

• Combine oil and onion in a large saucepan. Sauté until onions are translucent.
• Add Brussels sprouts, butter and water. Cover and simmer for 25 minutes or till sprouts are tender, stirring occasionally.
• Meanwhile, make the HOLLANDAISE SAUCE: In a blender or food processor, put the egg yolks and water. Blend this together and then slowly start pouring in the warm butter with the blender running to incorporate. Add the onion, lemon juice, dry mustard, thyme, salt, and pepper. Thin with a little water if it's too thick. Strain and keep warm.
• To the sprouts, add lemon juice, salt and pepper. Toss to coat. Place in a serving bowl and drizzle hollandaise over top.

Steps:

• In a large deep skillet, over a medium heat, add the bacon. Render the fat and cook until crisp and golden brown. At this point, add the onion and cook until translucent. Remove from heat and set aside.
• Fill a small saucepan with salted water and bring to a boil over medium heat. Add the sprout leaves and blanch for about 3 minutes. Transfer the leaves to a large bowl of iced water. Drain. Reheat the bacon and onion in the skillet until sizzling, then add the blanched sprout leaves and cook for another 2 minutes.
• Toss together well and finish with the butter and fresh tarragon. Season with salt and pepper, to taste and transfer to a serving bowl. Serve immediately.

Steps:

• Preheat oven to 425° F.
• Trim onions, keeping root ends intact, and cut each lengthwise into 6 wedges, keeping wedges intact. In a large bowl toss onions with oil and salt and pepper to taste. In 2 shallow baking pans arrange onions in one layer and roast in upper and lower thirds of oven 20 minutes. Carefully turn onions over and switch position of pans. Roast onions 20 minutes more, or until just tender and some edges are golden brown.
• Trim Brussels sprouts and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook sprouts until just tender, 8 to 10 minutes, and drain in colander. Transfer sprouts to ice water to stop cooking and drain in colander. Vegetables may be prepared up to this point 1 day ahead and chilled separately, covered.
• In a small bowl stir together mustard and water. In a 12-inch heavy skillet cook onions and sprouts in butter over moderately high heat, stirring, until heated through and stir in mustard mixture and salt and pepper to taste.

Steps:

• Pull off any tough outer leaves of the sprouts. Using a paring knife, make a couple of crossed gashes in the base of each sprout.
• Put the sprouts in a saucepan and add water to cover and salt. Bring to a boil and cook 10 to 12 minutes, or until tender. Drain well.
• Heat the butter in a saucepan and add the onion, cumin, salt and pepper. Cook, stirring, until onion is wilted. Add the sprouts and stir until the sprouts are coated with butter and are hot. Serve.

Steps:

• Trim Brussels sprouts and quarter lengthwise. In a large saucepan of boiling salted water boil sprouts 5 minutes, or until just tender, and drain in a colander. In pan cook onion in butter over moderate heat, stirring occasionally, until golden. Add sprouts and cook, stirring, 1 minute. In a small bowl stir together mustard and water and stir into sprouts with salt and pepper to taste.

Steps:

• Boil sprouts in salted water until tender but still bright green, about 4 minutes; drain and immerse in an ice bath; drain and cut in half.
• Saute sprouts, over medium high heat, in 1/2 tsp butter and 1/2 tsp oil until brown and crisp on edges, about 3 minutes; season with salt and pepper and place in serving bowl; cover and keep warm.
• Saute the onions in the same pan, over medium low heat, with the remaining 1 tsp butter and 1 tsp oil, until transparent, about 3-4 minutes; stand back to avoid fumes and add vinegar, deglazing the pan.
• Cook until vinegar is reduced and the onions are glazed, about 30 seconds; add to the sprouts and toss to combine; garnish with nuts, if desired; serve immediately.

Steps:

• Prepare the Brussels sprouts, by steaming until tender - about 7-14 minutes depending upon the size of the sprouts.
• While the Brussels sprouts are cooking start the hollandaise sauce. To make the hollandaise sauce: place the vinegar in a small saucepan with the chopped shallot, 4 peppercorns and the thyme and bay leaf. Simmer gently, uncovered, to reduce to about 2 tablespoons Strain and set aside.
• Have 1 oz of the butter cut into small cubes and chilled in the ice-making compartment of the refrigerator.
• Beat the egg yolks with a balloon whisk or hand-held electric beater until creamy in the top of a double boiler or in a heatproof bowl that will fit snugly over a saucepan. Gradually beat in 1 tbsp iced water and a pinch of salt.
• Add half the chilled butter pieces and set the double boiler top or bowl over gently simmering water; beating continuously as the mixture gradually heats and the butter melts and combines with the egg yolks, adding the reduced vinegar a little at a time as you beat.
• When this mixture starts to thicken noticeably, remove from the heat immediately, add the remaining chilled butter and continue beating.
• Once this has melted and combined with the egg mixture, beat in the melted butter, starting by adding a few drops and then gradually increasing this to a thin trickle. The sauce should become light and thick.
• Add a little more salt and freshly ground white pepper if wished and then stir in lemon juice to taste.

Steps:

• In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté onions and Brussel sprouts, stirring, until onions begin to turn golden, about 1 1/2 minutes. Add water, sugar and salt and pepper to taste and cook, covered, over moderately low heat until vegetables are just tender, about 3 minutes. If any liquid remains, boil mixture until nearly all liquid is evaporated and stir in minced dill. Garnish vegetables with dill sprigs.

Steps:

• Melt butter, cook onions until soft.
• Add the lemon juice.
• You can do this and then place in fridge until later.
• Just before serving, cook brussels sprouts in chicken broth.
• 5-8 minutes for frozen.
• 10 minutes for fresh.
• Drain liquid and add onion butter.
• Season to taste.