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Ingredients:

• Brussels sprouts
• 2 red onions
• 25 g sugar
• One slice of "Vieux Perron" cheese (aged cheddar)
• Butter
• Salt and pepper

Optional:

• 1 oz of Port wine

Method:

• Stew the two red onions over low heat with a bit of water and 25 g of sugar
• Blanch a few Brussels sprouts in boiling water (about 5 Brussels sprouts per person) and then brown them in a pan with butter, salt, and pepper (to taste).
• Arrange the Brussels sprouts on the stewed onions in an oven-safe ramekin.
• Add a slice of "Vieux Perron" cheese and drizzled some Port over the top, if desired.
• Broil until the top is golden brown and serve.

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