recipes barefoot contessa

Sauteed Onions and Peppers (Serves 6 to 8 )

Copyright 2006, Ina Garten, All Rights Reserved


Photo: Melanie Acevedo

6 large yellow onions
¼ cup olive oil
2 red bell peppers, julienned
2 yellow bell peppers, julienned
2 cloves of garlic, minced
¼ cup sherry vinegar
1 tablespoon tomato puree
½ teaspoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)

Heat the olive oil in a large sauté pan over medium heat. Add the onions and sauté for 15-20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.