CARAMELIZED ONIONS AND BELL PEPPERS
Caramelized onions, sweet caramel-colored ribbons, mixed with sautéed bell peppers are delicious with steak or spicy Italian sausage.
Provided by Jennifer Segal, inspired by How to Cook Everything by Mark Bittman
Categories Vegetables & Sides
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onions, peppers, salt and pepper.
- Reduce the heat to medium-low and cook, stirring frequently, until the onions are caramelized and the peppers are tender and slightly browned, 15 to 20 minutes. If a brown coating forms on the bottom of the pan during the cooking process, add a few tablespoons of water and stir; repeat as necessary.
- Add balsamic vinegar and thyme and turn the heat down to low. Cook for a few more minutes. Taste and adjust seasoning, if necessary. Serve hot or at room temperature.
Nutrition Facts :
CARAMELIZED RED BELL PEPPERS AND ONIONS
This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!
Provided by CROW
Categories Side Dish Vegetables Onion
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
- If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 9.4 g, Cholesterol 2.7 mg, Fat 4.6 g, Fiber 2.3 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 12.6 mg, Sugar 4.8 g
CARAMELIZED ONION, ROASTED PEPPER AND CINNAMON CHEESE SPREAD
The naturally sweet flavors of caramelized onions and cinnamon come together in these cream cheese topped crackers.
Provided by Food Network Kitchen
Time 1h10m
Yield 24 crackers
Number Of Ingredients 9
Steps:
- 1. In large skillet cook onion in oil, uncovered, over medium-high heat for 15 to 20 minutes or until golden brown, stirring occasionally.
- 2. Stir in bell peppers, parsley, salt and black pepper. Cook over medium heat for 4 minutes more, stirring occasionally.
- 3. Meanwhile, in small bowl stir together cream cheese and cinnamon. Spread on KEEBLER TOWN HOUSE Original crackers. Top with onion mixture. Serve warm or at room temperature.
- Entwine Pairing: Chardonnay (sweet onions and tangy red peppers bring out the wine's apricot fruit)
- Nutrition Information:
- Serving Size: 2 crackers, 1.5 tsp cream cheese mixture plus 1 tbs onion mixture; Calories 90, Calories From Fat 70, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 8g, Cholesterol 10mg, Sodium 115mg, Total Carbohydrates 5g, Sugars 1g, Dietary Fiber 1g, Protein 1g, Vitamin A 4%, Vitamin C 4%, Calcium 2%, Iron 2%
SAUTEED PEPPERS AND MUSHROOMS WITH CARAMELIZED ONIONS
A perfect complement to almost any dish, this naturally sweet veggie recipe is like heaven for a mushroom/pepper lover!
Provided by katii
Categories Onions
Time 15m
Yield 1 1/2 cups, 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine chopped onion and olive oil in a pan over medium heat, stirring constantly for 3-5 minutes until translucent, soft, and caramelized.
- Add bell pepper and cook (stirring) for about 3 minutes until it starts to soften.
- Add remaining ingredients, and stir until all vegetables are tender.
- Enjoy!
SWEET POTATOES WITH CARAMELIZED ONION
I fail to remember where this recipe first appeared but chances are it was from Canadian Living magazine. This simple dish is much richer than you would expect and pairs well with grilled meats especially lamb and pork. Since sweet potatoes are very moist, adjust the amount of sour cream or milk to your taste. I do recall that the original recipe recommended placing the sweet potatoes and onion mixture in a food processor until blended. I found this method too gluey and altered it as stated.
Provided by Highland Lass
Categories Yam/Sweet Potato
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400º.
- Heat olive oil in frying pan at medium heat and add onion. Sauté until rings separate. Reduce heat to medium low and continue cooking uncovered, until onions are soft and caramelized at least 30 minutes or more, stirring occasionally.
- Meanwhile, prick whole potatoes with skins on and bake in roasting pan for 40 minutes or until soft. When cool enough to handle peel skins from potatoes and set aside.
- When onions are soft add thyme, salt and pepper to taste and mix well. At this point you can either place the onions in a food processor and pulse until they are slightly chunky or chop with a sharp knife.
- Heat a medium sized pot and add butter. Add the sweet potatoes and mash with a fork or potato masher. Add the sour cream or milk a little at a time then add the onion mixture. Blend with a wooden spoon until fully incorporated and adjust S & P to taste.
CARAMELIZED SWEET ONIONS
To ensure proper caramelization, avoid salting the onions before they have finished cooking.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- Melt butter in a large skillet over medium heat. Add onions; cook, stirring occasionally, until all juices have evaporated, about 20 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until onions are very tender and golden brown, 1 hour to 1 1/2 hours. Season with salt and pepper, and serve.
SWEET POTATOES WITH CARAMELIZED ONIONS
Baked sweet potatoes are topped with slow cooked caramelized onions and red bell peppers. Serve with a dollop of sour cream or plain yogurt. Use large sweet potatoes for a delicious meatless main dish.
Provided by elsaw
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry the sweet potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the sweet potatoes are easily pierced with a fork, 50 minutes to 1 hour.
- Heat the oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 20 to 30 minutes more.
- Split open the baked sweet potatoes and top with the onion mixture, salt, pepper, and a dollop of sour cream.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 42.4 g, Cholesterol 5 mg, Fat 7.2 g, Fiber 7.2 g, Protein 5.8 g, SaturatedFat 1 g, Sodium 128.2 mg, Sugar 15.5 g
PASTA WITH CARAMELIZED PEPPERS, ANCHOVIES AND RICOTTA
Caramelized slivers of soft bell peppers and whole cloves of garlic serve as the sweet vegetable-based sauce for this summery pasta. The ricotta gives everything creaminess and body, while herbs and scallions lend freshness, and anchovies depth. If you have an open bottle of wine on hand, you can add a splash to deglaze the tasty browned bits on the bottom of the pan. But don't bother opening something new: A little water or dry vermouth does the trick nearly as well.
Provided by Melissa Clark
Categories weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook, according to package instructions, until the pasta is just al dente.
- As pasta cooks, heat a large sauté pan over medium-high, and add 3 tablespoons olive oil. When the oil is hot, add the anchovies and rosemary, and sauté until the anchovies start to dissolve, about 1 minute. Add the garlic and red-pepper flakes, and sauté until the garlic turns pale golden in spots, about 1 to 2 minutes.
- Add the bell peppers and a large pinch of salt to the pan, and sauté until the bell peppers are very soft and well caramelized, 10 to 15 minutes, lowering the heat if the peppers start becoming too dark. Add the wine (or water) and the butter, and sauté, scraping up the browned bits on the bottom of the pan. Taste and season with lemon juice and more salt as needed.
- Put 1/4 cup ricotta and the scallions in a large serving bowl, and season aggressively with black pepper.
- Use a coffee mug or measuring cup to scoop about 1/2 cup pasta water from the pot. Drain the pasta, then add it to the bowl with the ricotta and scallions, tossing well. Add the bell pepper mixture and the herbs, and toss well, adding a splash or two of pasta water if the mixture looks dry. Taste and season with more salt if needed.
- Spoon pasta into bowls, and top with dollops of the remaining 1/4 cup ricotta, a drizzle of oil and a little Parmesan, if you like. Shower torn herb leaves over all.
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