1. Heat 2 tablespoons of olive oil in frying pan over medium-low heat; add onions. Cover and allow to cook slowly until caramelized, about 30 minutes. Stir every 5 minutes adding a bit of water if the onions begin to dry out. Remove from heat when onions are brown and soft.

2. Heat a dry small frying pan over low heat, add pine nuts. Toast until golden, about 3-5 minutes. Stir frequently to prevent burning. Remove from heat once toasted.

3. After onions have cooked for 20 minutes, in a large frying pan heat remaining 1 tablespoon of olive oil over medium-low heat. Add chopped garlic and sauté until golden. Remove and reserve on a plate. Add Brussels sprouts, cut sides down in a single layer. After 1-2 minutes check to see if the cut side has browned. When lightly golden, turn over Brussels sprouts with a spatula or tongs.

4. Add 1/4 cup of water, cover pan, keep heat at medium-low. Cook for about 3-4 minutes until most of the liquid has evaporated and the Brussels sprouts are fork tender. If they are not tender, add another tablespoon of water and cook for another minute.

5. Add the maple syrup. Cook uncovered until syrup begins to bubble, a minute or less. Turn off heat, add previously sautéed garlic, caramelized onions and pine nuts. Toss together.