| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 8 servings |
Ingredients
- 6 large yellow onions
- 1/4 cup olive oil
- 2 red bell peppers, julienned
- 2 yellow bell peppers, julienned
- 2 cloves garlic, minced
- 1/4 cup sherry vinegar
- 1 tablespoon tomato puree
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
- Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 129 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 243 mg |
Reviews
Easy and delicious!
So easy and smells great
Really Really good! Adding this to my recipe box!
Wonderful recipe. I read all the other reviews and decided to roast and peel my peppers first. FANTASTIC. They were cooked perfectly regardless how you sliced them. Wonderful with some freshly baked bread. Both kids couldn’t get enough.
From the moment I watched this episode, I knew I was on a mission to satisfy this craving! Not sure that sauteed peppers and onions is that is a culinary masterpiece, but MAN did it hit the right spot. I do agree that the peppers should be thinner than what I saw on the show, but my mother disagreed, because she likes her veggies very crisp. So, it’s obviously a matter of preference. Great and easy idea and that really brings home the taste instead of just hot dogs and hamburgers on a grill. Thanks Ina. Just a simplel suggestion turned a basic BBQ into a flavor fest.
Awesome!!!
I’ve made this recipe tons of times, and it is essential to slice the peppers as thin as possible and to use tomato PASTE, not tomato puree. It makes a huuuuuuge difference. Once I sliced my peppers thinner and used tomato paste, this went from a four star to a five star recipe. This is a staple in my household and I highly recommend it to everyone!
Have made this recipe several times and always get rave reviews. Wonderful over links, hot dogs and pasta….add to scrambled eggs and anything wrapped in a tortilla! I do slice peppers as thin as possible and I tend to cook a little longer, add extra pinch of red peppers and just tweak as I go. I print copies of the recipe as I get requests for the recipe. Great recipe.
These are great and so easy. We were grilling and I didn’t have tomato paste when I found the recipe so I replaced it with BBQ sauce. Best onions & peppers I ever had. Agree w poster who indicated impt to cut peppers as thin as onions so they cook faster. Thanks, Ina!
This was pretty good. The onions were fantastic. For me, the key is to get a very finely julienned pepper. Otherwise they are too crunchy and seem off when paired with the soft, carmelized onions. Good flavor. I will tweak it to my personal tastes next time.