Cheesy Bacon Brussels Sprouts

Ingredients

• 1.3 lb brussels sprouts cut in half (5 cups)* ()
• 6 slices bacon cut into 1-inch pieces
• 1 tablespoon butter 
• 1 cup onion finely chopped
• 1 tablespoon flour all-purpose
• 0.3 teaspoon thyme leaves dried
• 0.3 teaspoon pepper 
• 2 teaspoons chicken soup base 
• 0.3 cup parmesan shredded
• 0.5 cup cheddar cheese shredded
• 0.8 cup frangelico 

Equipment

• frying pan
• paper towels
• sauce pan
• oven
• slotted spoon

Directions

1. Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover.
2. Heat to boiling; boil 6 to 8 minutes or until crisp-tender.
3. Drain and return to saucepan; set aside.
4. Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp.
5. Remove bacon with slotted spoon; drain on paper towels and set aside.
6. Drain all but 1 tablespoon bacon fat from skillet.
7. Add butter to bacon fat in skillet.
8. Heat over medium-high heat until butter is melted.
9. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
10. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules.
11. Heat to boiling, stirring constantly; boil and stir 1 minute.
12. Remove from heat; stir in Parmesan cheese.
13. Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole.
14. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.