Brown Butter Brussels Sprouts

3 tablespoons unsalted butter
6 large cipollini onions, peeled and cut into 1/6's or 1/8's
1 pound Brussels sprouts, bases trimmed, outer leaves removed and halved
2 1/2 cups chicken stock, or as needed
1 bay leaf
Salt and pepper
1 teaspoon chopped thyme leaves


In a large skillet heat butter until it is foamy and just starts to brown on the edges. Add cipollini and cook on high heat, tossing frequently, until cipollini are nicely browned and just starting to get tender. Add Brussels sprouts, and cook, tossing frequently, until they are well browned on the cut sides and just starting to turn bright green. Add enough chicken stock to just cover Brussels sprouts and add bay leaf. Bring stock to a simmer and cook until vegetables are just tender and liquid has reduced nearly all the way. Add more stock to pan if liquid reduces before vegetables are tender. Add salt and pepper, to taste, and stir in thyme. Serve Brussels sprouts in their sauce.