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 Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 33
  • Calories from fat: 48%
  • Protein: 0.6g
  • Fat: 1.8g
  • Saturated fat: 0.2g
  • Carbohydrate: 4g
  • Fiber: 0.9g
  • Sodium: 14mg
  • Cholesterol: 0.0mg


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


  1. 1. Peel 4 onions (8 oz. each) and sliver lengthwise. Rinse, stem, and seed 2 red bell peppers (1 lb. total); sliver lengthwise.
  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.
  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.
  4. 4. Serve with toasted baguette slices.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sweet Onions and Peppers Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy