Brussels Sprouts à la Lyonnaise

Ingredients

• 500 grams Brussels sprouts (Trimmed of any tough outer leaves and woody base. Halve them through the stem for quicker, more even cooking if they are large.)
• 1 small onion onion (Peeled and thinly sliced into half-moons. It should be just enough to add flavour without overpowering the sprouts — 'a little onion' as the original specifies.)

Instructions

1. 1Bring a medium saucepan of well-salted water to a rolling boil. While you wait, trim the base from each Brussels sprout and remove any yellowed or damaged outer leaves. If any sprouts are particularly large (bigger than a walnut), cut them in half from top to bottom so everything cooks at the same rate. Once the water is boiling, add the sprouts and cook for 6–8 minutes, until just tender when pierced with a knife — they should not be mushy. Drain them immediately in a colander and set aside. (If you like, rinse them briefly under cold water to stop the cooking and keep them bright green, then drain well.)
2. 2Place a wide frying pan or skillet over a medium heat. Once the pan is warm, add enough fat to coat the base (butter, oil, or lard were all period-appropriate — use whatever you have). Add the thinly sliced onion and spread it out in a single layer. Cook, stirring occasionally, for 8–10 minutes until the onion turns a golden tint — it should be soft, lightly browned, and smell sweet and nutty. Watch the heat: too high and the onion will scorch and turn bitter rather than golden and sweet. If the pan looks dry at any point, add a small splash of water to prevent burning.
3. 3Add the drained Brussels sprouts directly into the pan with the golden onion. Using a spoon or spatula, gently toss and stir everything together so the sprouts are coated in the onion and any fat remaining in the pan. Keep the heat at medium and toss for approximately one minute — just long enough to heat the sprouts through and let the flavours mingle. Do not cook for much longer than this or the sprouts will become overcooked and lose their pleasant texture.
4. 4Transfer the Brussels sprouts and onion immediately to a warm serving dish. This dish is meant to be eaten straight away while everything is hot and fragrant. Do not let it sit or the sprouts will continue steaming in the dish and soften further.