1 onion, quartered and thinly sliced
4 cloves garlic, minced
3 Tbsp. butter
2 lb. Brussels sprouts
1/4 tsp. dried thyme, crushed
3/4 cup chicken broth
3/4 cup whipping cream
1/2 cup finely shredded Parmesan cheese 1/4
salt and pepper to taste
1. Preheat oven to 350F. Spray baking pan with Pam
2.cook onion and garlic in butter
until softened. Stir in Brussels sprouts and thyme.
Cook for 4 minutes or until onions begin to brown. Add broth. Bring to
boiling. Cook, stirring occasionally, for 3 to 4 minutes or until broth
is almost gone then add the whipping cream Cook
until liquid starts to thicken. Then pour in to the prepared baking dish..
Mix in half of the cheese and the salt and the pepper.
Top with the rest of the cheese. You can use extra if you want. (more never hurts! )
Bake for 25 minutes. Sprouts should be pretty tender.