Ingredients:

  • large Yellow or Sweet Onions, peeled and thinly sliced pole-to-pole
  • large Bell Peppers (mixed colours), cored, seeded, and thinly sliced into strips
  • Tbsp Good quality Olive Oil
  • Tbsp Unsalted Butter
  • Kosher Salt (Start with 1/2 tsp or 3g), to taste
  • Freshly Ground Black Pepper, to taste
  • tsp Balsamic Vinegar (Optional)

Instructions:

  1. Prep Vegetables: Slice onions and peppers uniformly thin (about 1/8 inch or 3mm thick). Consistency is vital for even cooking.
  2. Heat the Fat: Place the skillet over medium-low heat. Add the olive oil. Wait until the oil shimmers slightly—don't let it smoke!
  3. Initial Cook (Sweating): Add all the sliced onions and peppers to the pan. Add the initial measure of salt immediately. Toss well to coat everything in oil.
  4. Low and Slow Sauté: Reduce the heat to low. Cook uncovered, stirring every 5–7 minutes. The goal here is to soften them without browning them too quickly—think ‘sweating’ them down. (Approx. 15 minutes).
  5. Achieve Colour: After the vegetables have significantly softened, increase the heat slightly to medium-low. Continue cooking, stirring more frequently now (every 2-3 minutes), scraping the bottom to prevent sticking. This is where the caramelisation (browning) starts.
  6. Butter Finish: Once the vegetables are tender and have achieved a deep golden colour (this can take another 10-15 minutes), stir in the tablespoon of unsalted butter until melted and incorporated.
  7. Final Seasoning Check: Taste the mixture. Adjust salt and pepper as needed. If using, splash in the balsamic vinegar and cook for one final minute to let the tang evaporate slightly.
  8. Rest and Serve: Remove from heat immediately and serve warm.