2 pounds small, tender Brussels sprouts (washed and cut in half)
4 ounces of thick cut bacon chopped
1 cup chopped sweet onion (like a Vidalia)
1 tablespoon butter
3 tablespoons flour
1/2 cup chicken broth
1 1/2 cups milk
1/4 teaspoon black pepper
6 ounces Gruyere cheese shredded (about 1 cup packed)
Coat the sprouts with vegetable (or olive) oil and place, face side down on baking sheet. Bake in preheated 425° oven for 20 minutes (turning over about half way through). Remove from oven and set aside.
In frying pan, brown the bacon until crisp, drain on paper towels.
In bacon grease, sautee onions until tender and sweet smelling (about 3-4 minutes).
Drain all but 2 tablespoons of fat from the pan. Sprinkle in the flour and pepper and stir around. Let this gently cook for a minute or so, to cook out any raw flour taste.
Whisk in the chicken broth and milk. Stir/whisk until it's nice and thick, then stir in 1/2 of the grated cheese and stir till melted.
Add the cooked Brussels sprouts and gently toss to coat. Place in greased baking dish and top with the rest of the cheese.
Bake 25 minutes. Let sit for 10 minutes before serving.