Brussels Sprouts w/ Caramelized Onions and Shallots

I love Brussels sprouts and just had to include them in my Thanksgiving menu. 

This was a simple, but delicious addition to our meal. 

In a combo of olive oil and butter saute:

2 sm. Onions

5 Shallots

Sprinkle with salt and a little sugar

Saute until tender and caramelized.

Clean sprouts, pull off bottom layer of leaves, cut off butt (for lack of a better term)

and quarter the sprouts. 

Blanch them in a pot of boiling salt water for 2 minutes. 

Remove and drain in colander.

To the caramelized onion pan add 2 T Butter and blanched sprouts.

Saute everything together and season with S&P. 

Serve and Enjoy!