Brussels Sprouts and Smoky Onions of Cheddar Toast

This is from Jan 2010 issue of Food & Wine. It was originally created by Deborah Madison for her 1997 'Vegetarian Cooking for Everyone' book. Interestingly, the mag didn't list any wine suggestions for this recipe.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  lb Brussels sprout, thinly sliced lengthwise
• 2  tablespoons extra virgin olive oil
• 1  large onion, finely diced
•  salt & freshly ground black pepper
• 1  teaspoon  sweet smoked paprika
• 4  slices  multigrain bread, toasted
• 4  ounces extra-sharp cheddar cheese, thinly sliced

Directions

1. Preheat oven to 350 degrees.
2. In a saucepan of boiling salted water, cook the brussels sprouts until they are just tender, about 5 minutes. Drain and pat dry.
3. Meanwhile, heat the olive oil in a large skillet. Add the onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the paprika, cover and cook over low heat, stirring frequently, until the onion is tender, about 10 minutes; add a little water if the onion dries out.
4. Add the brussles sprouts to the skillet and cook until tender throughout, about 5 minutes. Season with salt and pepper.
5. Arrange the toasts on a baking sheet and top with cheddar. Bake for 2 minutes, until the cheese is melted; mound the brussels sprouts and onions on top and serve.