1 (10 oz.) pkg. frozen Brussels sprouts
1 c. water
2 tsp. chicken bouillon
1 med. onion, sliced
1/4 c. butter

Heat Brussels sprouts, water and bouillon in covered saucepan to boiling; reduce heat. Cook for 5 minutes. Stir in onion and butter. Cook uncovered until onion is tender, about 5 more minutes.