Onion and Red Pepper Confit

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

Test Kitchen Notes

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 —The Editors