Gratinated Brussels Sprouts

To prepare Gratinated Brussels Sprouts, first clean the Brussels sprouts by removing the stem with a knife 1 and discarding any damaged leaves 2. Rinse them under cold water 3 and dry them with a cloth.

Fill a saucepan with water and when it boils, add the Brussels sprouts 4, without softening them too much, they should remain "al dente" to continue cooking in the pan and in the oven. Drain them 5 and set them aside. Peel the onion and chop it with a knife 6.

Pour the oil into a non-stick pan, add the onion 7 and sauté it gently. Once it is golden, add the Brussels sprouts 8, season with salt 9 and pepper, stir and let it cook for 2-3 minutes.

Now add the light beer slowly 10, letting it evaporate and stew with the Brussels sprouts over medium-low heat, until the sauce slightly reduces but is not dry 11. Butter a baking dish 12.

Pour the cooked Brussels sprouts here 13. Grate the Gruyere with the large-hole side 14, cover with plenty of cheese 15 and bake in a preheated convection oven at 350°F for 8-10 minutes.

Meanwhile, cut the chives with kitchen scissors 16. When the Brussels sprouts are well gratinated, take them out of the oven, season them with chives 17 and serve them hot and gooey 18.