Skillet Brussels Sprouts with Bacon Fat, Onion and Parmesan Cheese

I've always been a big fan of cabbage and that includes it's little cousin here. These Skillet Brussels Sprouts with Bacon Fat, Onion and Parmesan Cheese cook up in no time and offer a nice hearty side dish or light lunch if you're so inclined. I was inclined on this day... While Brussels sprouts can tend to be a little pricey, Aldi puts them on sale quite often in the fall and winter. I think I'm going to add a stop at Aldi to my weekly shopping list:@)

Brussels Sprouts with Bacon Fat, Onion and Parmesan Cheese
This really isn't a recipe, more of what to do. Measurements don't need to be exact (love onion, add lots, want more bacon fat? Add it, etc.)
*For each hearty serving-maybe 6 sprouts cut in half:
2 tsp bacon fat
1/8-1/4 C sliced onion
S&P to taste
hearty shake (or shaving of) Parmesan Cheese-I used the can this time

1. Heat large skillet medium hot.
2. Add bacon fat, melt.
3. Add sprouts to center of pan, cut side down.
4. Add onion to outside of pan, and sprinkle everything with salt and few grinds of pepper.
5. Reduce heat to medium low and allow sprouts to brown. Stir the onions a bit occasionally so they don't burn.
6. Give the whole pan a stir, flipping the sprouts so the other side begins to brown.
7. After a couple minutes add a very small splash (maybe 1-1 1/2 Tblsp water) and cover pan. We just want to create a little steam to completely cook the sprouts.
8. Cook a minute or two until sprouts are desired tenderness. I like mine to still have a little bite.
9. Remove from pan, reseason with S&P and add a hearty amount of Parmesan cheese.

Eat well and have a happy day:@)