1 tbsp. butter
1/2 med. onion, minced
1/4 c. water
2 tbsp. white wine vinegar
Salt
1 c. whipping cream
3/4 lb. brussels sprouts
4 tsp. Dijon mustard
Pepper

Cook sprouts in uncovered pot of boiling water until just tender, but still bright green, about 7 minutes. Drain well. Melt butter in pan over low heat. Add onion and cook until soft (about 10 minutes). Mix in water, vinegar and pinch of salt. Increase heat to medium and boil until liquid is reduced to 2 tablespoons (about 3 minutes). Add cream. Cook until sauce thickens enough to coat spoon, stirring frequently, about 7 minutes. Reduce heat to low and whisk in mustard and pepper to taste. Spoon sauce onto plates and arrange sprouts on top. Serve immediately. Makes 4 servings.