Cut the stem ends off and cut the Brussel sprouts in half.

Cook the chopped bacon in a large fry pan. When crispy, remove the bacon from the pan. Drain the grease from the pan, leaving 2-3 tablespoons in the pan.

Place the sprouts in the hot pan, cut side down. Cook for a few minutes over med heat until sprouts are browned. Turn over and brown the other side. Add the onions while browning the other side.

Add the chicken broth to the pan, turn heat to simmer, and cover. Simmer for 5 minutes until sprouts are tender. Do not over cook. Remove the Brussel sprouts from the pan.

Add the vinegar and brown sugar to the pan. Cook on low, reducing the liquid to a syrup.

Add the Brussel sprouts and bacon back to the pan. Toss together and serve.