From Connor Ireland of the Reef.
2 pounds brussels sprouts, woody stems cut off.
3 qt. boiling water
2 white onions
2 strips of bacon, chopped.
½ cup pine nuts (any kind of nut will do)
Julienne the onions and sautée on a medium flame for 10 minutes in hot oil. Cook all the water out of them until they start sticking to the pan and turning brown. Turn the flame down to low and caramelize them for 10 more minutes.
Boil the Brussels sprouts whole for 11 minutes in heavily salted water. Remove and arrest them in ice water. Chop them coarsely. Sautee the bacon until it starts to brown, and add the pine nuts until they start to brown, then add the Brussels sprouts and the caramelized onions. Toss the whole mixture together and serve hot.