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
|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||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.