Caramelized Onions and Bell Peppers
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
Ingredients:
| 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) |
Directions:
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.
Source: onceuponachef.com
