Wash the brussels sprouts well. Trim the stem ends and remove any loose outer leaves. Cut in half from stem to top and gently rub each half with olive oil. Heat butter in skillet and sauté onions until soft. Add 1 tablespoon of olive oil to your skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in a single layer in the pan flat side down, sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to determine whether they're tender throughout. If not, cover and cook for a few more minutes. Once they are tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use tongs to turn them once or twice to get some browning on the rounded side. Season with a dash of balsamic vinegar and salt and pepper, and a sprinkle of grated parmesan cheese.
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