Balsamic Brussel Sprouts

1-1/2 pounds fresh Brussels sprouts

2 cloves garlic peeled and sliced

1/4 cup balsamic vinegar

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 tablespoons olive oil

1 medium yellow onion peeled

2 tablespoons butter

Blanch sprouts in boiling water to cover for 5 minutes.

Drain and rinse under cold water to stop cooking.

Heat a large frying pan and add the olive oil, garlic and onion.

Sauté a few minutes until the onion just becomes tender.

Add the blanched drained sprouts.

Sauté a few minutes until the sprouts are cooked to your liking.

Add the vinegar and toss so that all the sprouts are coated with the vinegar.

Add the butter, salt and pepper and toss together again.