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.

Linda Lau Anusasananan
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes about 3 cups (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • Serve with toasted baguette slices.

Nutrition Facts

33 calories; calories from fat 48%; protein 0.6g; fat 1.8g; saturated fat 0.2g; carbohydrates 4g; fiber 0.9g; sodium 14mg.
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