Brussels Sprouts with Caramelized Onions

I ate so much of this dish on Thanksgiving that I got a wicked stomachache. Yes, they were that good that I couldn't stop myself.

Brussels Sprouts with Caramelized Onions
Courtesy of All You

Salt and pepper
1 1/2 pounds Brussels sprouts, trimmed
1 tablespoon extra-virgin olive oil
4 ounces pancetta, cut into thin strips
1 onion, thinly sliced

Bring a large pot of salted water to a boil. Add Brussels sprouts and cook until al dente, about 6 minutes. Drain and rinse under cold water. Pat dry and cut in half.

Warm oil in a large skillet over medium heat. Add pancetta and fry until crisp, about 10 minutes. Remove pancetta to a plate with a slotted spoon. Add onion to fat in skillet, reduce heat to medium-low and cook, stirring often, until onion is soft and browned, 15 to 18 minutes. Add Brussels sprouts to skillet and gently stir until heated through, 6 to 8 minutes. Return pancetta to skillet. Season with salt and pepper. Serve warm.