6 large yellow onions
1/4 cup olive oil
2 red bell peppers, julienned
2 yellow bell peppers, julienned
2 cloves garlic, minced
1/4 cup sherry vinegar
1 tablespoon tomato puree
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 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 saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.
*Reviewer notes: Recommended that you julienne the peppers into very fine slices. Great topper for sausage or meatballs or in an omelette.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/sauteed-onions-and-peppers-recipe/index.html?oc=linkback