Tag Archives: onion

Brussels Sprouts with Bacon, Garlic, and Onion

Dinner Ideas, Vegetables February 28, 2026 Leave a comment

Brussels sprouts are often overlooked but offer many health benefits and culinary uses. They taste similar to small cabbages and can be made more appealing by adding ingredients like bacon, garlic, or sweet onions. These vegetables go well with beef or pork dishes. To keep their nutrients, it’s best to steam or stir-fry Brussels sprouts, as boiling can reduce important compounds like sulforaphane. They also contain indole-3-carbinol, which is being studied for its potential to help repair DNA and slow cancer growth in lab tests. Including Brussels sprouts in your meals can support a healthy diet and add variety to your cooking. Their nutritional value and versatility make them a good choice for many recipes, helping more people enjoy this nutrient-rich vegetable.

Brussels Sprouts with Bacon, Garlic, and Onion

Ingredients

  • 6 slices bacon
  • ½ cup sweet onion, diced
  • 2 pounds Brussels sprouts, trimmed and halved
  • 4 garlic cloves, grated
  • 1/2 cup fat-free chicken broth
  • 1/8 teaspoon salt
  • 1/8 teaspoon red pepper flakes or Korean Red Pepper Powder
  • 1 tablespoon red currant jelly

Process

  1. Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté until bacon begins to brown. Remove pan from heat. Remove the bacon from pan, reserve one tablespoon drippings in pan (discard the remaining drippings).
  2. Chop bacon into small pieces
  3. Return pan to medium-high heat, and stir in bacon pieces, onion, and Brussels sprouts; sauté 4 minutes.
  4. Add garlic, and sauté for 4 minutes or until garlic begins to brown, stirring frequently.
  5. Add the chicken broth and bring it to a boil. Cook for 2 minutes until the broth reduces and is almost completely gone and the sprouts are crisp-tender, stirring occasionally.
  6. Remove from heat; stir in salt and red pepper flakes, toss with a tablespoon of currant jelly.
  7. For a colorful, special Thanksgiving or Christmas dinner or any holiday dinner, try stirring in pomegranate seeds.

Onion Jam

Appetizers, Dinner Ideas, Fun Stuff January 17, 2026 Leave a comment

Onion jam is a versatile condiment crafted by slow-cooking onions with honey, vinegar, and spices until they reach a thick, sweet, and tangy consistency. This culinary creation offers a unique blend of flavors that can enhance a variety of dishes. Its rich, caramelized taste makes it an excellent accompaniment to meats, cheeses, and bread, adding depth and sweetness to savory dishes. Onion jam can be used as a topping for burgers, sandwiches, and grilled meats, providing a burst of flavor that elevates the overall dish. It also pairs well with cheese platters, serving as a sweet contrast to sharp cheese like cheddar or blue cheese. Whether spread on toast, dolloped on roasted vegetables, or used as a marinade component, onion jam is a flavorful addition that enhances a wide range of culinary creations.

Ingredients

  • 2 tablespoons of olive oil
  • About 2 pounds of sweet onion (about 3 large)
  • 2 sprigs of fresh thyme
  • ¼ teaspoon Kosher salt and ground pepper
  • 1 cup of red wine
  • ¼ cup of honey
  • ¼ cup of red wine vinegar

Directions:

  1. Slice onions thin, a mandoline is a great tool for this task.
  2. Preheat a heavy skillet over medium-low heat with 2 tablespoons of olive oil
  3. Add onions, thyme, salt and pepper, cover and cook until onions have wilted, about 10 to 15 minutes. Stir occasionally with a wooden spoon to prevent sticking. You do NOT want to brown the onions, just sweat them
  4. Remove lid. You will not need the lid for the next steps.
  5. Add red wine, cook over medium-high heat until the wine is absorbed into the onions.
  6. Remove pan from high heat. Turn heat down to medium-low. Return the pan to medium-low heat.
  7. Add the honey and red wine vinegar and simmer gently until onions have a jam like consistency, about 15 minutes.
  8. Remove from heat, cool and use immediately or cover and store in the refrigerator.