Also, stay in your lane! 
Challenge accepted. I have vanquished every single Brussel sprouts hater Iâve ever met. The most challenging: my wife.
The key is: de-leafiing (best translation of âeffeuillageâ I can think of), balsamic vinegar, soy sauce, lardons, onions and olive oil. Serve with a decent BAMA. I will make a convert out of you.
Yes to this, and also add chopped walnuts and grated Parmesan. Roast everything in the oven and re-spray olive oil as needed to keep them from burning.
I think if you have to cover them with balsamic, soy sauce, lardons, walnuts and parmesan, you are making Alfertâs point for him.
I will eat them in when served but I would almost never choose to order them. There are so many options that donât need to have their flavor covered. 
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I have cooked regularly for a now deceased family member who would eat no alliums. She was vegetarian and I came to understand that the Hindu idea that alliums are a non-vegetarian ingredient has a lot of gastronomic merit even if I reject the religious premise.
I would say that my appetite for them is gradually decreasing, but so is my appetite for wine.
To me onions are a rather âdirtyâ flavour while garlic is super-clean; many cuisines tend not to use both together and that also seems to have sense.
Interesting distinction. Not sure I can follow. But I have found myself eating more garlic than onions. In part because garlic is more delicious to me. But itâs also more convenient to use cloves of garlic, whereas onions tend to be larger.
I love Boeuf Bourguignon and have never thought of it as covering flavor of the beef 
. Youâd be surprised how the Brussels sproutiness comes through those ingredient. Them sprouts are pig-headed and wonât be silenced.
You forgot garlic
In recent years I discard most of the garlic I use. If one starts oneâs dish by frying the crushed but not broken up garlic and finishes by removing it one gets all the flavour benefit without the lingering acridity that other methods can produce-worst of all is using a garlic press, which is utterly brutal though some enjoy the effect.
So my demi has red wine and onions, then my sauces have demi, shallots, and red wine⊠how the hell am I supposed to cook without one, or the other!!
Exactly.
And I actually like them less slathered in all that stuff.
Alfert is a simple man with simple tastes. He wants his food, like his wine, to taste like they are supposed to taste!
Ha! I donât believe for a second youâre eating nekked Brussel sprouts!!
But seriously, cooking brussles in a pan that has a little bacon grease, and shallots, salt and thyme, and maybe a little chix stock, is surly a compliment to the bitter, but yummy, leafy, cabbage look-alikes.
Heck no, them things be nasty!
Alfert and I will happily drink your wine with our Allium-free meals.
Brussels sprouts are one of my favorite vegetables. They have a slight sweetness when sautéed with bacon and a touch of cream.
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I have an intense hatred for any type of raw onion or anything from the family. Itâs an overwhelming flavor that makes me retch. I can taste if a knife was used to cut an onion and then something else. While garlic can be nice and cooked onions and shallots are necessary in a great many things I enjoy, I could easily live without.
100% i would give up wine before alliums. There are substitution options for wine- lots of them. Theres nothing else that hits the same âmmmm something in that kitchen smells goodâ note that sautĂ©ing onions and garlic does. Plus- food and eating was my path to discovering I liked wine, not the other way around. Itâll always be in that order for me.
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