Brussels sprouts with walnuts and caramelized onions

4 servings
1 large onion thinly sliced
1 TBS olive oil
1/8 tsp salt
freshley ground black pepper
1 Cup dry white wine
1/2 cup chopped walnuts
1 pound fresh Brussels sprouts halved

Put the onion, oil, and pepper in 1/2 cup water in a saucepan. Bring the water to a boil over high heat and partially cover the an so that a little stem can escape. Reduce the heat to medium and cook the onion, stirring occasionally, until it is caramelized about one hour.

Uncover the pan and add the wine to the onion. Raise the heat to high and boil rapidly until almost all the wine has evaporated 5 to 10 minutes. Toss the walnuts with the onions.

About 15 minutes before the onion is done, steam the Brussels sprouts in a vegetable steamer for about 5 minutes or until tender. Toss the onion and walnuts with the sprouts and serve.