3 tablespoons cold water
1 pound young Brussels sprouts
1 small onion, finely chopped
1/2 teaspoon salt
1 cup bread crumbs
Wash Brussels and press off excess water.
Melt oil in large skillet over medium heat. Saute Brussels until fragrant, about 5 minutes.
Whisk in onion; cook, stirring constantly, until very slightly thickened. Stir in bread crumbs. Spoon Brussels evenly into skillet, cook 6 minutes, then stir in salt and remaining bread crumbs. Spoon off any excess water.
At first, Brussels will seem dry. Do not allow to dry out.
Heat remaining tablespoon of olive oil in skillet over medium heat. Saute Brussels until golden in color. Stir in remaining bread crumbs, season with salt and remaining bread crumbs. Heat until golden, about 3 minutes. Stir in remaining olive oil and saute for 2 minutes. Serve immediately.