Harvest the Diablo Brussels Sprouts when young, small and tender. Cut an "X" on the bottom of each sprout with a sharp knife and steam lightly until bright green. Place steamed sprouts in colander to remove excess water; once drained, place in bowl and set aside. In a heavy skillet, cook strips of bacon until almost crispy. Remove the bacon from the pan and drain them on paper towels. Clean out the pan and add a little bit of olive oil (a tablespoon or so depending on the quantity). Slowly saute sliced onions until golden in color over medium to low heat (this carmelization process brings out the natural sweetness of onions). Add the steamed sprouts, crumbled bacon strips and salt and pepper to taste.