Brussels Sprouts with Bacon, Red Onion and Avocado

1. In a large nonstick saucepan, cook the bacon over medium heat, turning it at least once and cooking until crispy and the fat has rendered, about 5-7 minutes. Set the bacon aside to drain on a paper towel, Keep the grease in the pan and keep the pan on the heat.
2. Add the red onion to the bacon fat and sprinkle with a dash of kosher salt. Cook until golden brown, about 5 minutes. Transfer onion to a small bowl, keeping the pan on the heat.
3. Add 2 teaspoons olive oil and the Brussels sprouts. Cook the sprouts on high heat for about 2 minutes until starting to brown and the pan is drying up. Then add the chicken stock.
4. Cook the Brussels sprouts about 5 minutes until just tender and the broth has cooked off. Add the onions back in and toss together. Season to taste with kosher salt and black pepper.
5. Transfer to a serving dish. Crumble the bacon over the sprouts. Add the chunks of avocado.
6. In a small cup mix together the 2 tablespoons olive oil and the balsamic vinegar and drizzle over the top of the dish. Serve warm.