Sometimes, the simplest ingredients come together to create a symphony of flavors, don’t they? Caramelized onions and red peppers—oh, the sweet, savory magic they weave! Like a surprise hug from an old friend, this recipe brings comfort, familiarity, and just a hint of adventure.
Steps
- Warm the olive oil in a large skillet over medium-high heat, then add the sliced onions and peppers. Season with salt and pepper as you stir them together.
- Lower the heat to medium-low and cook, stirring frequently, until the onions are caramelized and the peppers are tender and slightly browned, which should take about 15 to 20 minutes. If the pan develops a brown layer, add a splash of water and stir to incorporate, repeating as needed.
- Pour in the balsamic vinegar and sprinkle in the thyme, then reduce the heat to low. Stir well and let it cook for a few more minutes. Taste the dish and adjust the seasoning if necessary, then serve warm or at room temperature.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, peeled and sliced into ¼-inch strips
- 4 bell peppers, stemmed, seeded, and sliced into ¼-inch strips
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons balsamic vinegar
- 1 teaspoon fresh thyme, finely chopped (or ½ teaspoon dried thyme)
Nutritional Values
Calories: 432 | Fat: 28 g | Saturated Fat: 4 g | Carbohydrates: 44 g | Sugar: 28 g | Fiber: 12 g | Protein: 8 g | Sodium: 1192 mg | Cholesterol: N/A
FAQ
- Can I use a different type of vinegar instead of balsamic?
- Yes, you can substitute balsamic vinegar with other vinegars such as red wine vinegar or apple cider vinegar, but keep in mind that it may alter the flavor slightly.
- How can I prevent the onions and peppers from sticking to the pan?
- If a brown layer forms on the bottom of the pan while cooking, add a splash of water and stir it in. This will help deglaze the pan and prevent sticking.
- Can I make this dish ahead of time?
- Absolutely! Caramelized peppers and onions can be made in advance and served warm or at room temperature. Store them in an airtight container in the fridge for up to three days.
- Is this recipe suitable for a gluten-free diet?
- Yes, this recipe is generally gluten-free. However, ensure that all ingredients, especially the balsamic vinegar, are labeled gluten-free to avoid any hidden gluten.
- What is the best way to serve caramelized peppers and onions?
- This dish pairs beautifully with steak, spicy Italian sausage, or creamy polenta, adding a flavorful and colorful side.
Tips
- To prevent the vegetables from sticking to the pan, keep an eye on the bottom and add a splash of water if a brown layer starts to form. This will help deglaze the pan and incorporate more flavor into the dish.
- For best results, ensure that you slice the onions and bell peppers evenly into ¼-inch strips. This will allow them to cook uniformly, resulting in a well-balanced texture.
- Experiment with fresh or dried thyme to suit your taste. Fresh thyme provides a vibrant, aromatic touch, while dried thyme offers a more concentrated flavor.
- Don’t rush the caramelization process. Allow the onions and peppers to cook slowly over medium-low heat to develop their natural sweetness and achieve a perfect, golden color.
Equipment
- Large Skillet: A good-quality, large skillet is essential for sautéing the peppers and onions evenly.
