ONION AND PEPPER CONFIT

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Onion and Pepper Confit image

From Chef Gerald Hirigoyen of Piperade and Bocadillos Restaurants, San Francisco, CA. The Chef serves this with Recipe #200862, the recipe for which is posted separately.

Provided by Chef Kate

Categories     Onions

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/2 cups olive oil
4 medium onions, very thinly sliced
6 medium red bell peppers, peeled, seeded, corded, and very thinly sliced
5 garlic cloves, thinly sliced
fresh ground white pepper
kosher salt

Steps:

  • Warm the olive oil in a large sauté pan over high heat.
  • Add the onions, bell peppers, and garlic.
  • Sauté until they are soft and golden, about 10 minutes.
  • Cover and reduce the heat to medium.
  • Cook, stirring occasionally, until very soft, about 45 minutes.
  • Drain and season with salt and pepper to taste.

Nutrition Facts : Calories 814.2, Fat 81.6, SaturatedFat 11.3, Sodium 9.1, Carbohydrate 23.1, Fiber 5.2, Sugar 12.2, Protein 3

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