2 slices bacon
1 cup French fried onions
1 small (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 pound (about 6 cups) Brussels sprouts, trimmed, cut into 1/4-inch slices
Heat oven to 350°F.
Cook bacon in 10-inch skillet over medium-high heat 6-10 minutes or until crisp. Remove bacon to paper towel-lined plate. Turn off pan heat. Place French fried onions into pan with bacon drippings; toss until well coated.
Melt butter in 2-quart saucepan over medium heat. Add onion, garlic, salt and pepper; cook 1-2 minutes or until onions begin to soften. Add flour; cook, stirring occasionally, 1 minute. Whisk in chicken broth, 1/2 cup at a time, until mixture just comes to a boil. Add cheese; cook, stirring occasionally, 2-3 minutes or until cheese is melted and sauce is smooth.
Add Brussels sprouts and chopped bacon to sauce; toss to coat.
Pour mixture into ungreased 1 1/2-quart baking dish. Cover with aluminum foil; bake 20 minutes. Remove foil; stir. Top with French fried onions. Bake, uncovered, 10-15 minutes or until sauce is bubbly around edges.
- Trimmed Brussels sprouts are also available in bags. If using, purchase 1 1/2 pounds of Brussels sprouts.
- To make ahead, assemble Brussels sprouts mixture as directed above. Do not top with French fried onions. Cover with aluminum foil; refrigerate. When ready to bake, heat oven to 350°F. Bake, covered, 40-45 minutes. Remove foil; stir. Top with French fried onions. Bake, uncovered, 10-15 minutes or until heated through.