Onion and Red PepperĀ Confit

August 30, 2010


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

Ingredients

  • 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 This Recipe

Directions

  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.)

More Great Recipes:
Condiment/Spread|Vegetable|Onion|Paprika|Pepper|Vinegar|5 Ingredients or Fewer|Make Ahead|Summer|Gluten-Free|Vegan|Vegetarian

Reviews (50) Questions (0)

50 Reviews

chez_mere April 7, 2014
Put this on crostini smeared with goat cheese and topped it off with toasted almonds and baby arugula. YUM!
 
Author Comment
drbabs April 8, 2014
Thanks for commenting--I'm so glad you liked it!
 
Juliebell April 22, 2013
This is very similar to our onion, pepper component with Italian sausage. So delish on crusty bread.
 
Author Comment
drbabs April 22, 2013
So glad you like it.
 
TheWimpyVegetarian April 22, 2013
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!
 
Author Comment
drbabs April 22, 2013
Thanks, Susan! I just made it this weekend when I did a fridge clean out and had a lot of onions and red peppers.
 
Pepe40 April 18, 2012
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
 
Author Comment
drbabs April 18, 2012
Oh, what a great idea! I'm so glad you liked it, and thanks for the suggestion!
 
wanderash February 21, 2011
This is such a great recipe. I have made it several times now and I always double it. Thanks for the wonderful recipe!
 
Author Comment
drbabs February 22, 2011
It always surprises and delights me when people try my recipes. Thank you so much--I'm very happy that you enjoyed it.
 
Oui, C. September 16, 2010
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
 
Author Comment
drbabs September 16, 2010
Thanks so much, Steve, and congratulations again!
 
lapadia September 16, 2010
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!
 
Author Comment
drbabs September 16, 2010
Thank you--I hope you enjoy it.
 
Ellen G. September 12, 2010
Delicious. Served it on thinly sliced rosemary bread.
 
Author Comment
drbabs September 16, 2010
I'm so glad you liked it!
 
theicp September 12, 2010
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!
 
Author Comment
drbabs September 16, 2010
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!
 
Waverly September 10, 2010
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!
 
Author Comment
drbabs September 16, 2010
Thank you-I hope you enjoy it.
 
gingerroot September 9, 2010
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!
 
Author Comment
drbabs September 16, 2010
Thanks--great idea!
 
fiveandspice September 9, 2010
Congrats! I think this is going to be a delicious new pizza topping for me, yum yum!!!
 
Author Comment
drbabs September 16, 2010
Sounds great!
 
Midge September 9, 2010
On a turkey sandwich-yum! Congrats drbabs!
 
Author Comment
drbabs September 16, 2010
What a good idea--thanks!
 
Author Comment
drbabs September 9, 2010
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!
 
Sagegreen September 9, 2010
L'SHANAH TOVAH!
 
lapadia September 9, 2010
Yea drbabs! Congrats on this Editors' Pick and good luck as a finalist...crossing my fingers!
 
TheWimpyVegetarian September 9, 2010
This looks GREAT! Congrats on being a finalist!!!!
 
Oui, C. September 9, 2010
Congratulations on being a finalist, can't wait to try this one myself (though probably not with breakfast cereal). ;-) - S
 
wanderash September 9, 2010
This looks fab. Congratulations!!!
 
TiggyBee September 9, 2010
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! : )<br />Lovely recipe drbabs, congrats!!<br />
 
mrslarkin September 9, 2010
Congrats, drbabs!!