Rouxbe

I've never made or eaten Brussels Sprouts, so I wanted to try this recipe. Took it as a side to a Thanksgiving dinner thinking with people who love them thinking that, even if I don't like them, others will.

They came out great - everyone loved them! I'm even thinking the garlic-proscuitto mornay would be great for chicken breasts or pork.

Even though my first attempt at caramelized onions wasn't that great (heat too low, not enough moisture driven out, not enough color), this tasted great!

I've used this as an inspiration for picnic/summer night concert food: hot dogs! Imagine a French roll (smeared with Dijon mustard if you like), grilled pork bratwurst, brie and caramelized onions... I did a test drive on Friday night and it really works!

A big thank you for helping me get over my childhood aversion to cauliflower - this recipe was fantastic and all my guests loved it.