1In 12-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve drippings in skillet.
2Cook Brussels sprouts and shallots in drippings 8 minutes over medium heat, stirring frequently, until lightly browned and tender. Stir in reserved bacon, broth, thyme, salt and pepper. Remove from heat. Sprinkle with onions. Serve immediately.