Sauteed Brussels Sprouts with Bacon & Onions

• 2½ pounds Brussels sprouts, trimmed4 slices bacon, cut into 1-inch pieces
  1 tablespoon extra-virgin olive oil
  1 large onion, diced
  4 sprigs thyme or savory, plus 2 teaspoons leaves, divided
  1 teaspoon salt
  Freshly ground pepper to taste
  2 teaspoons lemon juice (optional)
• Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain
• Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.
• Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.