Caramelised Red Capsicums and Onions

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    Caramelised Red Capsicums and Onions

    Caramelised Red Capsicums and Onions

    (93)
    40min


    100 people made this

    This divine combination of sweet red capsicums and red onions goes well with lamb, and leftovers add something special to an ordinary sandwich.

    Ingredients
    Serves: 4 

    • 2 red capsicums, seeded and cut into strips
    • 2 red onions, cut into strips
    • 1 tablespoon olive oil
    • knob butter
    • 4 tablespoons red wine (optional)
    • pinch salt
    • pinch ground black pepper
    • pinch chopped fresh basil

    Directions
    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a saucepan over a medium heat, combine capsicums, onion, oil and butte. Gently cook for 2 minutes then reduce heat to medium low and continue cooking, stirring occasionally, until the onions and capsicums soften.
    2. If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper and basil.
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    Reviews and Ratings
    Global Ratings:
    (93)

    Reviews in English (94)

    by
    5

    Altered ingredient amounts. Absolutely lovely! my husband loved it with some fresh foccacia bread. So easy and yummy. I used only oil, though, no butter and added some thyme as had no basil. I also added some balsamic vinegar instead of wine. Definetely one to make again and again. Thanks so much!  -  29 Sep 2008

    by
    4

    This is wonderful!! I have made this dish at least 4 times since I got a new pan for Christmas. I can not believe the flavours. I have served this with sausage in sandwiches, and with chicken and pork chops. Its a wonder there's any left, I pick onions out of the pan while they're cooking! I have used a little balsamic vinegar instead of wine, also a little chicken stock if I need a little more moisture. Experiment with your herbs - this is very adaptable.  -  29 Sep 2008

    by
    1

    Something else. Cooked only about 15 min after adding wine so capsicums still had some body...would be too mushy if cooked for 30 min. Wonderful flavour.  -  29 Sep 2008

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