Onion and Pepper Confit
Elevate your culinary creations with this rich and flavorful Onion and Pepper Confit. Featuring tender caramelized yellow onions and sweet red bell peppers, this recipe is slow-cooked to perfection in olive oil with hints of fresh thyme and a splash of balsamic vinegar for a delectable depth of flavor. Infused with garlic, a touch of sugar, and a balanced seasoning of kosher salt and black pepper, this confit is the perfect blend of savory and sweet. Ideal as a topping for crusty bread, a garnish for grilled meats, or a versatile side dish, it’s as delicious warm as it is chilled. Ready in just over an hour, this easy, make-ahead recipe is a must-try for lovers of simple yet elegant cooking.
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Recipe Information
Ingredients
- 4 medium (about 1.5 pounds) Yellow onions
- 2 large Red bell peppers
- 0.333 cup Olive oil
- 4 sprigs Fresh thyme
- 4 cloves Garlic
- 1 teaspoon Sugar
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Balsamic vinegar
Instructions
Peel and thinly slice the yellow onions into half-moon shapes. Core and thinly slice the red bell peppers into strips.
Peel and lightly smash the garlic cloves with the flat side of a knife, leaving them mostly whole.
In a large skillet or wide, heavy-bottomed pan, heat the olive oil over medium-low heat.
Add the sliced onions, sliced red bell peppers, and smashed garlic to the pan. Stir gently to coat everything in the oil.
Sprinkle the sugar, kosher salt, and black pepper evenly over the vegetables. Place the thyme sprigs on top.
Reduce the heat to low. Cook the mixture, stirring occasionally, for 45-50 minutes, or until the onions and peppers are tender and caramelized. Be careful not to let them burn; adjust the heat if necessary.
Once the vegetables are soft and golden, stir in the balsamic vinegar. Cook for an additional 5 minutes to let the vinegar reduce slightly and mix with the flavors.
Remove the thyme sprigs and discard them. Taste and adjust seasoning with more salt or pepper as needed.
Allow the confit to cool slightly before serving. It can be enjoyed warm, at room temperature, or even chilled.
Store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
1921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 709 mg | 31% | |
| Total Carbohydrate | 289.4 g | 105% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 134.6 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 4857 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
