Brussels Sprouts with Caramelized Red Onions
4 servings
30 minutes
Brussels sprouts with caramelized red onion is an elegant dish embodying a harmony of flavors and textures. Crispy green cabbage buds, carefully preserved in icy water after blanching, acquire tenderness and a slight sweetness. Red onion, caramelized in balsamic vinegar, adds depth and richness to the dish, transforming a simple vegetable side into a true gastronomic masterpiece. This dish pairs wonderfully with meat and fish delicacies and can also serve as a light standalone appetizer. Chinese culinary traditions are reflected in the skillful balance of flavors and textures characteristic of Eastern cuisine. The exquisite aroma combining the sweetness of onion and the spiciness of freshly ground pepper makes it perfect for a festive or cozy home dinner.
1
Clean the cabbage from old leaves and boil in salted boiling water until soft for about 4 minutes, without losing color. Drain and quickly transfer to ice water. Drain again. Cut each cabbage head in half.
- Brussels sprouts: 300 g
- Coarse salt: to taste
2
In a pan, heat 0.5 tablespoons of butter and 0.5 tablespoons of olive oil over medium heat. Add the cabbage and sauté, stirring, for about 3 minutes. Season with salt and pepper, then transfer to a bowl. Cover with foil and keep warm.
- Butter: 1 tablespoon
- Extra virgin olive oil: 1 tablespoon
- Brussels sprouts: 300 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Add the remaining butter and olive oil to the pan and heat over low heat. Add the sliced onion and sauté until translucent for 3-4 minutes. Pour in the vinegar and stir. Cook for another 30 seconds until the onion caramelizes.
- Butter: 1 tablespoon
- Extra virgin olive oil: 1 tablespoon
- Red onion: 1 head
- Balsamic vinegar: 2 tablespoons
4
Add onion to the cabbage and mix. Serve immediately.
- Red onion: 1 head
- Brussels sprouts: 300 g