Brussel Sprouts with Caramelized Onions and Balsamic Glaze

Brussel Sprouts with Caramelized Onions and Balsamic Glaze
1 Yellow onion
sautéed slices
1 tsp Sea salt
2 Tbs Olive oil
1 1/2 lbs Brussel sprouts
halved, stems and ragged outer leaves removed
4 oz Pancetta
or 6-8 slices of bacon cut into half inch
4 Tbs Olive oil
1 1/2 tsp Sea salt
1/2 tsp Black pepper
freshly cracked
1/2 cup Balsamic vinegar
1 tsp Honey
optional (can omit this)
1 Tbs Balsamic vinegar
Parsley or cilantro
to serve
This is a low carb meal that tastes so good with a well-balanced flavor. Sweet from the caramelized onion, salt from bacon and tart from balsamic vinegar.
Heat pan to medium. Add oil and sliced onion. It should sizzle a little when you add it. Stir frequently and only add salt when it's starting to brown. Should take 40-45 minutes total. Taste and add salt if needed.
Meanwhile, make the Brussel sprouts. Pre-heat oven to 400F.
Using a baking sheet, put Brussel sprouts, pancetta or bacon, 2 Tbs of olive oil, salt and pepper. Spread evenly. Put in the oven and bake for 20-30 minutes until tender and nicely browned.
While waiting, make the balsamic reduction. In a small sauce pan on low-medium heat, add balsamic vinegar and let it simmer for 10-15 minutes until it turns into a honey consistency or until it sticks to the back of a spoon. Set aside.
When Brussel sprouts is done baking, add remaining 2 Tbs olive oil, balsamic vinegar, honey, salt and pepper to taste.
Serve Brussel sprouts with caramelized onion and drizzle with balsamic reduction, parsley or cilantro. Can store balsamic reduction in the fridge and just reheat to use next time.