Sauted Onions and Peppers Recipe

Sauted Onions and Peppers

• Level: Easy
• Yield: 8 servings
• Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings)
  Calories: 129
  Total Fat: 7 g
  Saturated Fat: 1 g
  Carbohydrates: 16 g
  Dietary Fiber: 3 g
  Sugar: 6 g
  Protein: 2 g
  Cholesterol: 0 mg
  Sodium: 243 mg
• Total: 45 min
• Prep: 15 min
• Cook: 30 min

• 6 large yellow onions
• 1/4 cup olive oil
• 2 red bell peppers, julienned
• 2 yellow bell peppers, julienned
• 2 cloves garlic, minced
• 1/4 cup sherry vinegar
• 1 tablespoon tomato puree
• 1/2 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

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1. Halve the onions, then slice them into 1/8-inch-thick half-moons. (You should end up with about 10 cups of onions.)
2. Warm the olive oil in a large saut pan over medium heat. Add the onions and cook for 15 to 20 minutes, stirring occasionally until golden and caramelized. Stir in the peppers, garlic, vinegar, tomato puree, pepper flakes, salt, and black pepper, then continue cooking for another 10 minutes until the peppers are tender and flavors meld beautifully.

Copyright 2006 by Ina Garten. All rights reserved.