Brussel Sprout Hash With Caramelized Onions & Pancetta

Serves 4

6 tablespoons (3/4 stick) butter, divided
1/2 pound onions, thinly sliced
1/2 cup pancetta, diced
kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds Brussel sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water

Melt 3 tablespoons butter in medium skillet over medium heat. Add onions & pancetta; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Cut the Brussel sprouts in half. Cut into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

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