Carmelized Onion and Peppers
added 03/07/08
Serves 4-6
The natural sweetness of Vidalia onions turns them into gold, caramelized onions
without the addition of sugar. Serve this delicious dish as a side, mixed with
pasta, added to sandwiches, or atop a pizza or foccacia. Sweet, juicy Vidalia
onions, named after a town in Georgia where they originated, have thin skins,
high water content, and more sugar than an apple. They also contain very little
pyruvate, the chemical in onions that causes tears. They are perfect for eating
raw in salads, salsas, and sandwiches.
1 large Vidalia onion
1 large red bell pepper
1 large green bell pepper
1 large yellow bell pepper
2 Tbs. olive oil
2 cloves garlic, minced
Salt and pepper, to taste
1 Tbs. balsamic vinegar
Cut onion vertically into thin slices. Thinly slice peppers. In a large skillet,
combine onions, peppers, and olive oil. Cover and cook over medium heat for
15 minutes, stirring occasionally. Add garlic and cook 5 minutes more, until
onions and peppers are soft. Remove cover, and raise heat to medium-high. Stirring
often, cook until onions begin to brown. Add salt, pepper, and balsamic vinegar
and toss to mix.
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