Caramelized Onions And Peppers

Caramelized Onions And Peppers

Slow-cooked onions and peppers turn silky and deeply sweet with a touch of char.

Total 55 min Makes 4 servings Calories 165/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Sliced onions and bell peppers cook low and slow until soft, golden, and sweetly browned at the edges. A splash of balsamic vinegar near the end deepens the color and adds a tangy counterpoint. Use them to top sandwiches, steaks, sausages, or stir into pasta and grain bowls.

Ingredients

  • 3 large yellow onions, thinly sliced
  • 2 red bell peppers, thinly sliced
  • 2 green bell peppers, thinly sliced
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon granulated sugar
  • 2 tablespoons balsamic vinegar
  • 2 sprigs fresh thyme

Method

  1. Peel and thinly slice the onions; core and thinly slice the bell peppers into strips.

  2. Heat the olive oil and butter in a 9-inch skillet over medium heat until the butter melts.

  3. Add the onions and peppers to the skillet, season with salt and pepper, and stir to coat evenly in the fat.

  4. Cook over medium heat, stirring occasionally, until the vegetables soften and release their liquid.

  5. Reduce the heat to medium-low, sprinkle in the sugar, and add the thyme sprigs. Continue cooking, stirring every few minutes, until the onions and peppers turn deep golden brown and jammy.

  6. Pour in the balsamic vinegar, scraping up any browned bits from the bottom of the skillet, and cook until the vinegar reduces and coats the vegetables.

  7. Remove the thyme sprigs, taste and adjust seasoning with additional salt and pepper, and serve warm.

Rate this recipe

★ 4.5 (1)

Caramelized Onions And Peppers

Sliced onions and bell peppers cook low and slow until soft, golden, and sweetly browned at the edges. A splash of balsamic vinegar near the end deepens the color and adds a tangy counterpoint. Use them to top sandwiches, steaks, sausages, or stir into pasta and grain bowls.

55 min 4 servings 165 cal

Ingredients

  • 3 large yellow onions, thinly sliced
  • 2 red bell peppers, thinly sliced
  • 2 green bell peppers, thinly sliced
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon granulated sugar
  • 2 tablespoons balsamic vinegar
  • 2 sprigs fresh thyme

Method

  1. 1

    Peel and thinly slice the onions; core and thinly slice the bell peppers into strips.

  2. 2

    Heat the olive oil and butter in a 9-inch skillet over medium heat until the butter melts.

  3. 3

    Add the onions and peppers to the skillet, season with salt and pepper, and stir to coat evenly in the fat.

  4. 4

    Cook over medium heat, stirring occasionally, until the vegetables soften and release their liquid.

  5. 5

    Reduce the heat to medium-low, sprinkle in the sugar, and add the thyme sprigs. Continue cooking, stirring every few minutes, until the onions and peppers turn deep golden brown and jammy.

  6. 6

    Pour in the balsamic vinegar, scraping up any browned bits from the bottom of the skillet, and cook until the vinegar reduces and coats the vegetables.

  7. 7

    Remove the thyme sprigs, taste and adjust seasoning with additional salt and pepper, and serve warm.