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.

Yield:

Makes about 3 cups (serving size: 2 tablespoons)

Recipe from

Nutritional Information

Calories 33
Caloriesfromfat 48 %
Protein 0.6 g
Fat 1.8 g
Satfat 0.2 g
Carbohydrate 4 g
Fiber 0.9 g
Sodium 14 mg
Cholesterol 0.0 mg

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

Preparation

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

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.

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.

4. Serve with toasted baguette slices.

Note:

Linda Lau Anusasananan,

October 2005