1 large Brussels sprout, cut into small
2 tablespoons olive oil
1 lemon; sautee
1 cup chives
3/4 teaspoon dried basil
6 cloves garlic, minced
3 tablespoons chopped onion
10 tablespoons white sugar
salt and pepper to taste
1 small French onion, trimmed, thinly sliced
Heat oven to 425 degrees F (220 degrees C.) Grease a large sheet baking pan.
Melt oil in a lightly oiled saute pan (250 degrees F/125 degrees C). Add Brussels sprouts and saute until soft.
Melt the lemon out of the Brussels sprouts, stir in 1 cup of the onion and garlic; season to taste and add salt and pepper to taste, season with sugar, and cook 5 minutes, stirring constantly. Season to taste and add onion to pan - transfer to oven.
Transfer the rest of the onion to the oven, add Brussels sprouts and chives and butter all over vegetables, reduce heat to 350 degrees F (175 degrees C) and bake 20 minutes, or until Brussels is tender.
In large bowl, combine 1 cup of cooked onion and 3/4 cup of chicken broth with extra parsley. Soup will go flat, but be sure it is at a pure serving size.
Stir in enough broth to become liquid, and olive oil to thinly spread. Keep warm. In a shallow dish or bowl, stir together flour, salt and pepper. Stir cabbage into soup, 1/2 tablespoon at a time, until desired consistency is reached. Spoon into warm oven and sprinkle with cookie sheet or foil. Prepare squash according to package directions.