Onion and Red Pepper Confit
The simplest of ingredients: red pepper, sherry vinegar, sweet onion, garlic and smoked paprika (we used sweet).
We chose the stovetop method for roasting peppers: quick, fun and very easy to control for us control freaks.
A watched pepper... (That's Allie in the corner, by the way, with the apron that matches her skirt.)
Once the peppers are blistered and charred all over, it helps to wrap them in plastic or a brown paper bag until they're cool enough to handle; this way, the skins steam away from the flesh.
We tested this dish with both a sweet and a regular onion -- both were great, but we preferred the mellowness of the sweet.
Amanda chops garlic so quickly her hand is a blur!
Unwrapping the cooled peppers.
Amanda reminds Merrill that peeling off burnt pepper skins is FUN!
The pepper and onion pieces should be roughly the same size -- feel free to go smaller for a more delicate presentation.
The veggies caramelize in a little olive oil for 5 minutes or so.
In goes the sherry vinegar -- we used 2 tablespoons and found it to be perfect, but if you'd like more acid, use more!
The smoked paprika, or pimenton.
A quick stir, and a lid, and then just let that goodness simmer slowly away while you do your laundry, clean the basement, reorganize your filing cabinet -- whatever.
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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&M - A&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
- 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.
- 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.
- You can keep any leftovers in the refrigerator for a few days. (It never lasts more than a few days in my house.)
- Your Best Red Pepper Recipe Contest Finalist!
- This recipe was entered in the contest for Your Best Recipe with Vinegar
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about 1 month ago Juliebell
This is very similar to our onion, pepper component with Italian sausage. So delish on crusty bread.
about 1 month ago drbabs
Barbara is a trusted source on General Cooking.
So glad you like it.
about 1 month 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!
about 1 month 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.
about 1 year 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
about 1 year 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!
over 2 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!
over 2 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.
almost 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
almost 3 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks so much, Steve, and congratulations again!
almost 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!
almost 3 years ago drbabs
Barbara is a trusted source on General Cooking.
Thank you--I hope you enjoy it.
almost 3 years ago EGBush
Delicious. Served it on thinly sliced rosemary bread.
almost 3 years ago drbabs
Barbara is a trusted source on General Cooking.
I'm so glad you liked it!
almost 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!
almost 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!
almost 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!
almost 3 years ago drbabs
Barbara is a trusted source on General Cooking.
Thank you-I hope you enjoy it.
almost 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!
almost 3 years ago drbabs
Barbara is a trusted source on General Cooking.
Thanks--great idea!
almost 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!!!
almost 3 years ago drbabs
Barbara is a trusted source on General Cooking.
Sounds great!
almost 3 years ago Midge
On a turkey sandwich-yum! Congrats drbabs!
almost 3 years ago drbabs
Barbara is a trusted source on General Cooking.
What a good idea--thanks!
almost 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!
almost 3 years ago Sagegreen
L'SHANAH TOVAH!
almost 3 years ago lapadia
Yea drbabs! Congrats on this Editors' Pick and good luck as a finalist...crossing my fingers!
almost 3 years ago TheWimpyVegetarian
This looks GREAT! Congrats on being a finalist!!!!
almost 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
almost 3 years ago wanderash
This looks fab. Congratulations!!!
almost 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!!
almost 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Congrats, drbabs!!
almost 3 years ago nannydeb
Congrats on being a finalist! I'm making this tonight for tomorrow night's happy hour with crostini. Yum!