Red Pepper And Caramelized Onion Sauce Recipes

RED PEPPER AND CARAMELIZED ONION SAUCE

Steps:

• Heat oil in a large heavy skillet over low heat; stir in onion.
• Saute onion over low heat until very soft and golden, about 7 minutes.
• Stir in peppers; turn heat to medium and saute until peppers wilt and edges begin to brown, about 5 minutes.
• Stir in garlic; saute 1 minute.
• Add parsley and sprinkle with salt and pepper. Toss with the hot pasta.

CARAMELIZED RED BELL PEPPERS AND ONIONS

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.

CARAMELIZED ONION, ROASTED PEPPER AND CINNAMON CHEESE SPREAD

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%

CARAMELIZED ONION SAUCE

Steps:

• In a saucepan, over medium heat, add the oil. When the oil is hot, add onions. Season with salt and pepper. Saute for about 10 to 12 minutes, or until caramelized. Add the stock and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Remove from the heat and using a hand-held blender, puree until smooth. Strain through a sieve and cool completely. Taste, and reseason if necessary.

RED CHARD AND CARAMELIZED ONIONS

Steps:

• In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes.
• When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.

RED PEPPER ONION RELISH

Steps:

• In a nonstick skillet coated with cooking spray, saute red pepper and onion in oil and butter for 2 minutes. Add garlic; saute 2 minutes longer. , Stir in the wine or broth, basil, salt and pepper. Reduce heat to medium-low. Cook, uncovered, for 10-15 minutes or until liquid is evaporated and vegetables are golden brown, stirring often.

CARAMELIZED ONION AND ROASTED RED PEPPER LINGUINE

Steps:

• Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add onions and sauté until tender and caramelized, about 20 minutes. Add peppers. Sauté 5 minutes. Add chicken broth, vinegar, and fennel seeds. Reduce heat to medium and simmer until sauce reduces slightly, about 5 minutes. Whisk in rema ining 1/2 tablespoon butter. Season sauce with salt and pepper. Remove from heat and cover to keep warm.
• Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add sauce and toss to coat. Transfer to serving bowl. Sprinkle with Parmesan cheese and serve.

CARAMELIZED PEARS AND RED ONIONS

Steps:

• Preheat oven to 425 degrees. Drizzle pears and onions with oil. Season with salt and pepper, and toss. Spread mixture in a single layer on a rimmed baking sheet. Roast, turning pieces occasionally, until golden brown, about 40 minutes.

CARAMELISED ONION SAUCE

Steps:

• Melt butter in a small pan and add sliced onion. Cook on medium heat for 15 minutes, stirring.
• Add sugar and stir through for a further 15 minutes until very dark brown in colour.
• This recipe is excellent mixed with Red Wine Jus Gravy!
• It is also a lovely compliment to savoury puff pastry dishes, pizza and most roast meats.