1. Dice the onion into small pieces. Crumble the goat cheese

2. Slice the base of the sprouts, discard the outer leaves if they look old and tired, then slice the sprouts thinly into thirds or quarters. Bring a few quarts water to boil, add the salt, then the sprouts. Cook for 3 minutes, scoop them out, and set aside. Alternatively, steam them

3. Warm the oil in a wide skillet over medium heat. Add the onion, turn to coat it in the oil, then cook slowly, stirring occasionally so that it softens and colors gradually. Once soft, after about 15 to 20 minutes, stir in the smoked paprika and season with salt and pepper to taste. Add the brussels sprouts to the pan, toss with the onions and heat through. Add the cheese just before serving