1 tbsp. and 1/2 tsp. salt
3 pt. Brussel sprouts, cleaned and halved
8 strips thick sliced bacon, cut crosswise into thin strips
1/3 c. onion, chopped
1/2 tsp. pepper
3-4 tbsp. white wine vinegar
1 tbsp. butter

Fill 6 quart Dutch oven with water. Add 1 Tbsp. salt. Bring water to a boil; add Brussels sprouts. Reduce heat to medium. Cook 12 minutes, until crisp and tender. Drain and rinse under cold water to stop cooking. In large non-stick pan, over medium heat, cook bacon for 5 minutes until slightly crisp. Pour off fat. Add onion to bacon in skillet and cook for 5 minutes or until tender. Add sprouts, remaining salt and pepper. Heat thoroughly. Add vinegar and butter, stirring to melt butter.