Caramelized Peppers & Onions
This post may contain affiliate links. Read my full disclosure policy. Say goodbye to ho-hum sides. These simple caramelized peppers and onions are slightly sweet, deeply savory, and packed with flavor! There’s something almost magical about sautéing peppers and onions. The peppers go from crisp and fresh to soft, silky, and lightly charred, while the onions mellow out and caramelize, losing their sharp bite. It’s a simple combination, but so satisfying. This dish is the perfect side for steak, spicy Italian sausage, or a bowl of warm, creamy polenta. “This was sooo good! I have made the classic peppers and onions over the years and it was nothing special. This recipe nails it!” What You’ll Need To Make Caramelized Onions And Peppers Extra Virgin Olive Oil: Provides a rich base for sautéing, enhancing the natural sweetness of the onions and peppers. Yellow Onion: Caramelizes as it cooks, adding deep, sweet, and savory flavor to the dish. Bell Peppers: Bring a vibrant pop of color, natural sweetness, and a tender bite. Balsamic Vinegar: Introduces a touch of acidity and sweetness, brightening the whole dish. Fresh Thyme: Adds an earthy, aromatic note that complements the sweetness of the vegetables. Dried thyme will work here as well. Jump to the printable recipe for precise measurements Extra Virgin Olive Oil: Provides a rich base for sautéing, enhancing the natural sweetness of the onions and peppers. Yellow Onion: Caramelizes as it cooks, adding deep, sweet, and savory flavor to the dish. Bell Peppers: Bring a vibrant pop of color, natural sweetness, and a tender bite. Balsamic Vinegar: Introduces a touch of acidity and sweetness, brightening the whole dish. Fresh Thyme: Adds an earthy, aromatic note that complements the sweetness of the vegetables. Dried thyme will work here as well. Jump to the printable recipe for precise measurements Step-By-Step Instructions Heat the oil in a large skillet over medium-high, then toss in the onions and peppers, sprinkling on the salt and pepper as you go. Turn the heat down to medium-low and let them cook, stirring often, until the onions are caramelized and the peppers are soft and slightly browned—this should take 15 to 20 minutes. If you notice a brown layer forming on the bottom of the pan, just add a splash of water and stir it in, repeating as needed. Once everything looks beautifully golden, add the balsamic vinegar and thyme. Turn the heat down to low, give everything a good stir, and let it cook for a few more minutes. Taste and add more salt or pepper if needed. Serve warm or at room temperature—either way, it’s delicious! You May Also Like RecipeComments (43)Add Comment Recipe Comments (43) Add Comment Ingredients 2 tablespoons extra virgin olive oil 1 large yellow onion, peeled and sliced into ¼-inch strips 4 bell peppers, stemmed, seeded and cut into ¼-inch strips ½ teaspoon salt ½ teaspoon freshly ground black pepper 2 teaspoons balsamic vinegar 1 teaspoon fresh thyme, finely chopped (or ½ teaspoon dried thyme) 2 tablespoons extra virgin olive oil 1 large yellow onion, peeled and sliced into ¼-inch strips 4 bell peppers, stemmed, seeded and cut into ¼-inch strips ½ teaspoon salt ½ teaspoon freshly ground black pepper 2 teaspoons balsamic vinegar 1 teaspoon fresh thyme, finely chopped (or ½ teaspoon dried thyme) Instructions Heat the oil in a large skillet over medium-high heat. Add the onions, peppers, salt and pepper. Reduce the heat to medium-low and cook, stirring frequently, until the onions are caramelized and the peppers are tender and slightly browned, 15 to 20 minutes. If a brown coating forms on the bottom of the pan during the cooking process, add a few tablespoons of water and stir; repeat as necessary. Add balsamic vinegar and thyme and turn the heat down to low. Cook for a few more minutes. Taste and adjust seasoning, if necessary. Serve hot or at room temperature. Heat the oil in a large skillet over medium-high heat. Add the onions, peppers, salt and pepper. Reduce the heat to medium-low and cook, stirring frequently, until the onions are caramelized and the peppers are tender and slightly browned, 15 to 20 minutes. If a brown coating forms on the bottom of the pan during the cooking process, add a few tablespoons of water and stir; repeat as necessary. Add balsamic vinegar and thyme and turn the heat down to low. Cook for a few more minutes. Taste and adjust seasoning, if necessary. Serve hot or at room temperature. Nutrition Information Powered by Per serving (4 servings) Calories: 108 Fat: 7 g Saturated fat: 1 g Carbohydrates: 11 g Sugar: 7 g Fiber: 3 g Protein: 2 g Sodium: 298 mg Cholesterol: 9 mg Per serving (4 servings) Calories: 108 Fat: 7 g Saturated fat: 1 g Carbohydrates: 11 g Sugar: 7 g Fiber: 3 g Protein: 2 g Sodium: 298 mg Cholesterol: 9 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. 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