Caramelized Brussels Sprouts with Red Onions

Ingredients:

• 20 oz Brussels sprouts (I used frozen)
• 10 oz red pearl onions
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper to taste

Directions:

1. Bring about 1 1/2 inches of salted water to a boil in a large suacepan. Pull off the outer leaves (if using fresh sprouts) and trim the stem ends to remove any brown coloring. With a small knife, cut a shallow X at the stem, then rinse and drain.
2. Put the sprouts in the boiling water and reduce the heat to a low boil. Cook for about 8 minutes or until tender. Drain and run cold water over them so they don't overcook. Set aside.
3. Meanwhile, bring a different pot of salted water to a boil. Make a shallow X in each pearl onion with your small knife, then add to the boiling water. Replace the lid so that the pot is partially covered and boil for 4 to 6 minutes, or until just tender. Drain and run cold water over them until they are easy to handle, then remove the skins.
4. Melt the butter in a large skillet over a medium hot flame. Add the sprouts and cook until they start to brown (but don't stir). After about 3 or 4 minutes, start stirring and add the onions. Cook until the onions are hot, then season with salt and pepper and serve.