Caramelized Onions and Bell Peppers

Serves: 4

Eaten raw, bell peppers are sweet and crunchy yet when cooked, they become tender, luscious and – in this case – ever so slightly charred. The same goes for the onions, which start off sharp and pungent, but transform into sweet caramel-colored ribbons. FREEZE: This dish freezes well. Prepare double the amount and freeze.

Prep Time: 10 min
Cook Time: 20 min


2 tablespoons extra virgin olive oil
4 stemmed, seeded and cut into 1/4-inch strips bell pepper, assorted colors
1 large yellow onion, peeled and sliced into 1/4-inch strips
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar
1 teaspoon fresh thyme, finely chopped (or 1/2 teaspoon dried thyme)


Heat the oil in a large skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon salt and 1/4 teaspoon pepper.

Cook, stirring every few minutes, until onions are caramelized and peppers are tender and slightly browned, about 15 - 20 minutes.

Add balsamic vinegar and thyme and turn heat to low. Cook for a few more minutes. Taste and add remaining salt and pepper if desired. Serve hot or at room temperature.


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