Brussels Sprouts and Smoky Onions on Cheddar Toast

  • Active Time 0m
  • Total Time 45m


Deborah Madison became a hero to vegetarians in the late 1980s, when she published the Greens Cookbook. She became a household name when her 1997 tome, Vegetarian Cooking for Everyone, turned into a phenomenal best seller. She owes her success to simple, inventive recipes like this open-faced sandwich, for which she cooks onions with smoked paprika until they're soft, sweet and rich in flavor.


  • 1 pound Brussels sprouts, thinly sliced lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, finely diced
  • Salt and freshly ground pepper
  • 1 teaspoon sweet smoked paprika
  • 4 slices multigrain bread, toasted
  • 4 ounces extra-sharp cheddar cheese, thinly sliced


Preheat the oven to 350 degrees F. In a saucepan of boiling salted water, cook the Brussels sprouts until they are just tender, about 5 minutes. Drain and pat dry.

Meanwhile, heat the olive oil in a large skillet. Add the onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the paprika, cover and cook over low heat, stirring frequently, until the onion is tender, about 10 minutes; add a little water if the onion dries out.

Add the Brussels sprouts to the skillet and cook until tender throughout, about 5 minutes. Season with salt and pepper.

Arrange the toasts on a baking sheet and top with the cheddar. Bake for 2 minutes, until the cheese is melted; mound the Brussels sprouts and onions on top and serve.

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Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10634

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