1/2 lb. onions, cubed
1 1/2 lb. fresh brussels sprouts (1 lg. bag frozen can be used)
1 c. chicken broth
1/4 tsp. sugar
1/4 tsp. crushed thyme
1 bay leaf
1/2 tsp. caraway seeds
1 tbsp. butter

Wash sprouts under cold running water; cut off stem ends and slash bottoms with a shallow "X". Combine onions, sprouts and next 4 ingredients in large skillet; bring to a boil. Cover; reduce heat and simmer 8 minutes or until sprouts are crisp tender. Uncover and cook over medium-high heat until liquid is nearly evaporated, stirring frequently. Discard bay leaf. Add caraway seeds. Cook 1 minute. Remove from heat. Add butter tossing it well.