Sauté the onions in the butter until soft, add the Brussels sprouts and 1 cup of water, season with a little salt, pepper and nutmeg (freshly grated) and cook until al dente.
Place the Brussels sprouts with the chestnuts in a gratin dish and sprinkle with the grated cheese. Mix the crème fraîche with a small amount of vegetable soup until smooth and spread evenly over the casserole in dots. Sprinkle with butter flakes and bake in the oven at approx.
200 °C for 25-half an hour.
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