Brussels Sprouts and Sweet Onion Almondine Recipe
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Recipe courtesy of Chef Eddie Matney, Eddie Matney's Restaurant, Phoenix, AZ
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1 pound Brussels sprouts, stems removed
1/2 cup butter
2 large sweet onions (Vidalia), cut into thin slices
2 cloves garlic, minced
1 cup sliced almonds
1/2 cup almond-flavored liqueur
1/2 teaspoon salt
Fill large saucepan half full with water; bring to a boil over high heat. Add sprouts. Reduce heat to low; simmer 10 minutes, or until tender. (Do not overcook.) Drain. Cut sprouts lengthwise in half; cover to keep warm.
Melt butter in large skillet over medium-high heat. Add onions and garlic; cook and stir 7 minutes, or until golden brown. Add almonds, liqueur and salt; stir. Reduce heat to medium; cook 5 minutes, or until sauce has reached desired consistency, stirring occasionally.
Add sprouts; mix lightly.
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