June 11, 2011: Balsamic Caramelized Onions, Peppers, and Mushrooms Recipe

This recipe is a really versatile one – it lends flavor, color and a dash of that “something extra” to nearly any main dish. I used this combination of caramelized veggies on top of the balsamic marinated sirloin steak sandwiches I shared with you yesterday.

Balsamic Caramelized Onions, Peppers, and Mushrooms

1 small white or yellow onion, thinly sliced
1 T. olive oil
½ bell pepper (color of your choice), thinly sliced
5 large mushrooms, thinly sliced
¼ cup balsamic vinegar
Salt and freshly ground black pepper to taste

Heat olive oil over medium heat in a heavy saucepan. Add onions and stir frequently, cooking just until golden. Reduce heat and continue to cook for 5 minutes. Add bell pepper, cook until softened. Add mushrooms, cook a few more minutes, just until the mushrooms begin to release liquid.

Add the balsamic vinegar, salt and pepper. Continue to cook until almost all of the liquid is evaporated, about 10 minutes.

Tip: This topping is great served over meat, pierogis, fajitas, or fried potatoes.