Ingredients:

  • 2 Large Spanish Onions, peeled and sliced thinly
  • 3 Bell Peppers (mixed colours), stems and seeds removed, sliced thinly
  • 3 Tbsp Standard Olive Oil
  • 1 Tbsp Unsalted Butter
  • 2 cloves Fresh Garlic, minced fine
  • 1/2 tsp Dried Thyme
  • 1 tsp Kosher Salt, divided
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Red Wine Vinegar or Lemon Juice (optional)

Instructions:

  1. Slice all onions and bell peppers uniformly, aiming for about 1/4-inch thickness. Uniformity is key for even cooking.
  2. Place a large sauté pan over medium-low heat. Add the olive oil and butter. Once the butter is melted, add the sliced onions immediately and spread them out.
  3. Sprinkle 1/2 tsp of salt over the onions. Sauté gently for 8–10 minutes, stirring occasionally, until they are soft and transparent (not browned).
  4. Add the sliced bell peppers to the pan. Stir well to combine with the onions and fat. Reduce the heat to low.
  5. Continue cooking, stirring every 3–4 minutes, for another 10–15 minutes until the peppers are significantly softened and the volume of vegetables has reduced.
  6. Push the vegetables to one side and add the minced garlic and thyme to the open pan space. Cook for 30 seconds until fragrant, then mix into the vegetables.
  7. Increase the heat to medium for the final 5 minutes. Stir constantly to encourage the sugars to caramelise, creating golden-brown edges.
  8. Stir in the remaining salt and the black pepper.
  9. Remove the pan from the heat. Drizzle the teaspoon of red wine vinegar or lemon juice over the vegetables for a bright, acidic finish. Stir quickly.
  10. Taste and adjust seasoning as needed before serving.