YieldsMakes about 3 cups (serving size: 2 tablespoons)
AuthorLinda Lau Anusasananan,
Prep and Cook Time: 1 hour. Notes: You can make this topping up to 1 day ahead; cover and chill. Let come to room temperature to serve.

How to Make It

Step 1
1

Peel 4 onions (8 oz. each) and sliver lengthwise. Rinse, stem, and seed 2 red bell peppers (1 lb. total); sliver lengthwise.

Step 2
2

In a 6-quart pan over medium-high heat, mix 3 tablespoons olive oil and 2 teaspoons caraway seeds with onions, bell peppers, and 3 tablespoons water. Cover and cook, stirring occasionally, until vegetables are limp, 12 to 15 minutes.

Step 3
3

Uncover and stir often over medium heat until liquid has evaporated and vegetables begin to brown and taste sweet, 20 to 25 minutes. Stir in 1 tablespoon balsamic vinegar and salt and pepper to taste.

Step 4
4

Serve with toasted baguette slices.

Ingredients

 4 onions (8 oz. each)
 2 red bell peppers (1 lb. total)
 3 tablespoons olive oil
 2 teaspoons caraway seeds
 1 tablespoon balsamic vinegar

Directions

Step 1
1

Peel 4 onions (8 oz. each) and sliver lengthwise. Rinse, stem, and seed 2 red bell peppers (1 lb. total); sliver lengthwise.

Step 2
2

In a 6-quart pan over medium-high heat, mix 3 tablespoons olive oil and 2 teaspoons caraway seeds with onions, bell peppers, and 3 tablespoons water. Cover and cook, stirring occasionally, until vegetables are limp, 12 to 15 minutes.

Step 3
3

Uncover and stir often over medium heat until liquid has evaporated and vegetables begin to brown and taste sweet, 20 to 25 minutes. Stir in 1 tablespoon balsamic vinegar and salt and pepper to taste.

Step 4
4

Serve with toasted baguette slices.

Sweet Onions and Peppers