1- Trim outer leaves and stems from brussels sprouts, and
discard. Bring a medium pot of water to a boil, and add a few
dashes of salt.
2- Prepare an ice-water bath. Add Brussels sprouts to boiling water
3- Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.
4- Heat 1/2 Tbsp. butter and 1/2 Tbsp. Ascolano EVOO in a large heavy skillet over medium-high heat. Add Brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes.
5- Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.
6- Add remaining 1/2Tbsp. each butter and Ascolano EVOO
to the same pan over medium-low heat. Add onions, and cook,
tossing occasionally, until wilted and transparent (3 to 4 minutes.)
7- Add Fig Balsamic Vinegar, and stir to loosen
any brown bits on bottom of pan. Cook until balsamic vinegar is
reduced and the onions are glazed, about 30 seconds.
8- Add onions to brussels sprouts, and toss well. Serve