Onion and Red Pepper Confit

By • August 30, 2010 • 50 Comments

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Author Notes: I always look forward to spring when Vidalia onions are in season. I like to saute them in a little oil and sometimes butter until they are brown, soft, and sweet. In this recipe, I added chopped garlic and roasted red peppers, cut to about the same size as the onions. The longer you cook this, the better it gets. Tonight I served it over some simply grilled fish. (local fresh-caught fluke, purchased directly from the fisherman at the farmers' market yesterday...amazing.) It's good as a topping for crostini--brush the sliced bread with a little oilve oil, toast it, layer on some fresh ricotta cheese, and put this on top. It can be added to pasta sauce, used as a filling for an omelet, a topping for hamburger, or served with roast potatoes. - drbabs drbabs

Food52 Review: This smoky, sweet and sour concoction has myriad uses: as drbabs says in her headnote, it would be great on crostini or over fish; we also think it would be killer with roast pork. The longer you cook the confit, the more the onions, garlic and peppers melt into each other, so that eventually it's hard to discern what's what -- and as a whole, it's delicious. We used sweet smoked paprika, but if you're looking for a kick, go for picante! - A&MA&M

Serves never enough

  • 2 generous tablespoons good olive oil
  • 1 large vidalia or other sweet onion, cut into approximately 1 inch pieces
  • 3 red (and yellow) bell peppers, roasted, skins removes, and cut into 1 inch by 1/2 inch (approx) pieces
  • 2 cloves garlic, finely chopped (but not too fine)
  • 1 generous pinch of salt
  • 2-4 tablespoons sherry or red wine vinegar
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste
  1. In a large skillet, heat olive oil over medium heat. Add onions, peppers and garlic, and saute, stirring frequently, until softened. You might need to raise the heat somewhat, because you want everything to brown.
  2. Once the vegetables have started to brown, stir in just enough vinegar to deglaze the pan and scrape up the fond on the bottom of the pan. Stir in paprika, reduce heat to very low, cover, and continue to cook, stirring occasionally, until the vegetables are browned and caramelized. Taste and add salt and pepper as needed.
  3. You can keep any leftovers in the refrigerator for a few days. (It never lasts more than a few days in my house.)

Tags: savory, sweet, Versatile

Comments (50) Questions (0)

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17 days ago chez_mere

Put this on crostini smeared with goat cheese and topped it off with toasted almonds and baby arugula. YUM!

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16 days ago drbabs

Barbara is a trusted source on General Cooking.

Thanks for commenting--I'm so glad you liked it!

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about 1 year ago Juliebell

This is very similar to our onion, pepper component with Italian sausage. So delish on crusty bread.

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about 1 year ago drbabs

Barbara is a trusted source on General Cooking.

So glad you like it.

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about 1 year ago TheWimpyVegetarian

This is one of my favorite things to make for an easy dish. I've made this a few times now, and always love it!

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about 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Thanks, Susan! I just made it this weekend when I did a fridge clean out and had a lot of onions and red peppers.

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about 2 years ago Pepe40

Mmmmm....green bell pepers and a lot of parsley in cooking tastes delicious...Never lasts for next day !!!! it goes very well with Greek feta cheese...<3

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about 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Oh, what a great idea! I'm so glad you liked it, and thanks for the suggestion!

Ashtaco

about 3 years ago wanderash

This is such a great recipe. I have made it several times now and I always double it. Thanks for the wonderful recipe!

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

It always surprises and delights me when people try my recipes. Thank you so much--I'm very happy that you enjoyed it.

Steve_dunn02

over 3 years ago Oui, Chef

I had this with some double-thick pork chops off the grill last night, and it was fabulous! Thanks for such a great recipe. - S

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks so much, Steve, and congratulations again!

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over 3 years ago lapadia

Congratulations on the EP and being the runner up finalist, drbabs; I have often combined red pepper and onion in this manner and used for various dishes, I can't wait to try your special added touches!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thank you--I hope you enjoy it.

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over 3 years ago EGBush

Delicious. Served it on thinly sliced rosemary bread.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I'm so glad you liked it!

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over 3 years ago The Internet Cooking Princess

Vidalia onions are my favorite, but I can never find them here in Dallas! Sounds like I just need to order a crate so I can make this over and over again. I had this last Sunday (using local yellow onions) and served it with A&M's savory whipped cream and toast. Delicious!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

They're my favorite, too--I'm so surprised that they're easier to get in NY than Dallas! Any sweet onion works with this recipe. So glad you liked it!

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over 3 years ago Waverly

I cannot wait to try this. The family loves caramelized onions on most meat, but how wonderful would it be to add some red bell pepper and smoked paprika. Thank you for this brilliant suggestion!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thank you-I hope you enjoy it.

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over 3 years ago gingerroot

Congrats on being a finalist!! This looks so good and I have all the ingredients on hand...will be making very soon...I'm with fiveandspice as a topping for pizza!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks--great idea!

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congrats! I think this is going to be a delicious new pizza topping for me, yum yum!!!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Sounds great!

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over 3 years ago Midge

On a turkey sandwich-yum! Congrats drbabs!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

What a good idea--thanks!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

OMG! I just got home from Rosh Hashanah services and found THIS!!! I am SO excited to be a finalist--thank you all so much for all your nice words! Happy New Year, everyone!

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over 3 years ago Sagegreen

L'SHANAH TOVAH!

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over 3 years ago lapadia

Yea drbabs! Congrats on this Editors' Pick and good luck as a finalist...crossing my fingers!

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over 3 years ago TheWimpyVegetarian

This looks GREAT! Congrats on being a finalist!!!!

Steve_dunn02

over 3 years ago Oui, Chef

Congratulations on being a finalist, can't wait to try this one myself (though probably not with breakfast cereal). ;-) - S

Ashtaco

over 3 years ago wanderash

This looks fab. Congratulations!!!

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over 3 years ago TiggyBee

How funny! I'm making this right now!! Just came back to the computer for another scan of the ingredients to be sure I had it all! : )
Lovely recipe drbabs, congrats!!

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over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Congrats, drbabs!!