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Brussels Sprouts and Smoky Onions on Cheddar Toast

Source: © Food & Wine Magazine
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Total Time:  45 Minutes
  4
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.  More Recipes from F&W Editors
RECIPE INGREDIENTS
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
Brussels Sprouts and Smoky Onions on Cheddar Toast Recipe at Cooking.com
DIRECTIONS
Preheat the oven to 350°. 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.




Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 12/14/2010
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