Sweet Onions and Peppers
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.
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