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&MThe Editors

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.)

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