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Onion and pepper confit

Recipe by:Andy Powning


  • 11/2 cups olive oil
  • 4 medium onions, very thinly sliced
  • 6 medium red bell peppers, seeded, cored and very thinly sliced
  • 5 cloves garlic, thinly sliced
  • Kosher salt
  • Freshly ground white pepper


Warm the olive oil in a large sauté pan over high heat. Add the onions, bell peppers and garlic. Sauté until they are soft and golden, about 10 minutes.

Cover and reduce the heat to medium. Cook, stirring occasionally, until very soft, about 45 minutes. Drain and season with salt and pepper to taste.

It's a delicious dish that can be served either hot or cold and is perfect in sandwiches or alongside fish, pork, or chicken.

Califonia Bountiful