Caramelized onion and Brussel Sprouts

1 lg. Onion

1 lb. Brussels sprouts

¼ c. butter or margarine

1 c. pecan pieces

1 tsp salt

½ tsp pepper

Cut onion in half, and thinly slice.  Cut Brussels spouts in half, and cut each half crosswise in to thin slices.  Place vegetable in separate plastic bags: seal and chill 8 hours.

Melt butter in large heavy skillet over medium-high heat: add pecans and sauté 5 min. or until toasted.  Revove pecans from skillet.  Add onions, and cook, stirring often, 15 min. or until caramel colored.  Add pecans and Brussels sprouts and cook about 3 minuets or until heated.  Sprinkle with salt and pepper.

8 servings.