Source: Everyday Food, January/February 2010
- 1 tablespoon plus 1 teaspoon vegetable oil
- 2 medium white onions, halved and sliced 1/4 inch thick lengthwise
- 3 red or orange bell peppers (ribs and seeds removed), sliced 1/4 inch thick
- Coarse salt and ground pepper
In a large skillet, heat 1 tablespoon oil over medium-high. Add onions and peppers; cook, stirring occasionally, until beginning to brown, about 7 minutes. Season with salt and pepper and add 3/4 cup water; cover and simmer 3 minutes. Uncover and cook, stirring occasionally, until vegetables are soft and liquid has evaporated, 2 minutes.