Make these delicious Brussels sprouts with a sherry wine reduction in less than thirty minutes! After spending most of the past century on the most hated vegetable list, Brussels sprouts have finally earned the culinary respect they so deserve.

These little green sprouts can be found on restaurant menus and in gourmet cookbooks as a delicious roasted or fried side dish. A common misstep is to boil or steam the sprouts. I find these methods always produce an unpleasant texture. By quickly roasting the sprouts at a high temperature, you’ll get a delicious char on the outside and perfectly cooked and still firm inside.

To flavor the roasted sprouts, cook sliced onion in a sherry wide reduction. You’ll find that the sweet earthiness of sherry perfectly compliments the saltiness of the Brussels sprouts. The resulting dish makes a delicious and sophisticated side for any meal.

Roasted Brussels Sprouts with a Sherry Wine Reduction

Serves 4 as a side

Ingredients

1 pound Brussels sprouts
¼ cup olive oil, divided
1 small red onion, thinly sliced into rings
½ teaspoon sea salt
½ cup sherry wine

Directions

Preheat your oven to 400 degrees Fahrenheit.

Slice off the very tip of the stem of each Brussels sprout and cut in half lengthwise. In a bowl, toss the Brussels sprouts with ½ the olive oil. Spread on a baking sheet and roast for 30 minutes.

Meanwhile, heat the remaining olive oil in a small nonstick pan over medium high heat. Add the sliced onions, a pinch of salt and cook for 5-10 minutes. Stir frequently until the onions start to burn. Add the sherry to the pan and continue cooking and stirring for another 5 minutes until the alcohol has burned off. Transfer the Brussels to a serving plate and top with the onions and pan juices.

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The onions are the secret to this panini recipe. To truly caramelize them, be patient—drawing the natural sugars out of the onions takes low heat and time. With the addition of smoky Gouda cheese, this luxurious combination is worth the wait.

Makes 2 sandwiches

Ingredients

levain bread, 4 slices, each about 1/2 inch thick
olive oil, 2 Tbsp
large yellow onion, 1, thinly sliced
brown sugar, 1 tsp
balsamic vinegar, 1 tsp
smoked Gouda, 2 oz, coarsely grated

Directions

1. Heat 1 tbsp oil in a sauté pan over medium heat. Add the onion and cook, stirring, until it begins to brown, 4–5 minutes. Reduce the heat to medium-low and continue cooking until the onion is very soft and golden, 25–30 minutes more. Stir in the brown sugar and balsamic and cook 5 minutes more. Set the onions aside.

2. Preheat the sandwich grill. Brush 1 side of each bread slice with the remaining 1 Tbsp oil. On 2 of the bread slices, layer the unoiled sides with half of the Gouda and the onions, dividing them evenly. Divide the remaining Gouda on top. Place the remaining 2 bread slices on top, oiled sides up, and press gently.

3. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted and the cheese is melted, 3–4 minutes. Serve.

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The post Caramelized Onion and Smoked Gouda Panini Recipe appeared first on EcoSalon.