1 Place Facon in a cold heavy-bottomed pot and slowly bring the heat up to medium. Fry Facon in batches until crisp. Remove the Facon and drain on paper towels.

2 Sauté the onions in the Facon fat until soft and translucent, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute, careful not to burn. Add the Brussels sprouts and stir them around so that they are coated with the Facon fat. Season with salt and pepper, to taste.

3 Add the broth and cook covered over low heat until the sprouts are heated through, 5 to 10 minutes. With a slotted spoon, transfer the sprouts and onions to a serving dish.  Garnish with Facon bits and serve warm.