Roasted Red Pepper and Vidalia Onion Gravy

Roasted Red Pepper and Vidalia Onion Gravy Recipe - USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Roasted Red Pepper and Vidalia Onion Gravy is a delicious and flavorful sauce that can elevate any dish. The combination of sweet Vidalia onions and smoky roasted red peppers creates a rich and savory gravy that is perfect for drizzling over meats, potatoes, or vegetables.

History

This recipe is a modern twist on traditional gravy recipes. The use of roasted red peppers adds a depth of flavor and a touch of sweetness, while the Vidalia onions bring a mild and sweet onion flavor to the dish. This gravy is a versatile sauce that can be used in a variety of dishes, from classic comfort foods to gourmet meals.

Ingredients

1 large vidalia onion, halved vertically
1 large sweet red bell pepper, halved and seeded
1 tbsp olive oil
non-stick aluminum foil
0.25 tsp kosher salt
3 tbsp butter
3 tbsp all-purpose flour
2 cup chicken broth
2 tsp creole seasoning
2 tbsp minced fresh basil leaves
black pepper

How to prepare

Dice 1 onion half; set aside.
Cut the remaining onion half into slices.
Place the onion slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil and sprinkle with salt.
Broil the onion slices and bell pepper halves 5 inches from the heat for about 10 minutes or until the bell pepper looks blistered.
Place the bell pepper halves in a zip-top freezer bag; seal and let them stand for 10 minutes to loosen the skin.
Peel the bell pepper halves and dice 1 half.
Reserve the diced bell pepper and the remaining half.
Dice the roasted onion and set it aside.
Melt butter in a large skillet over medium-high heat.
Add the reserved diced raw onion and sauté for 10 minutes or until the onion begins to brown.
Stir in flour; cook, stirring constantly, for 5 minutes or until the flour mixture is caramel-colored.
Stir in chicken broth and Creole seasoning.
Reduce the heat to medium and cook, stirring constantly, until thickened.
Process the gravy mixture and the reserved bell pepper half in a blender until smooth, stopping to scrape down the sides.
Combine the gravy mixture, reserved diced roasted bell pepper, diced roasted onion, basil, and black pepper.

Variations

Add a splash of balsamic vinegar for a tangy twist.
Stir in some heavy cream for a creamy and indulgent gravy.
Mix in some chopped fresh herbs like parsley or thyme for added flavor.

Cooking Tips & Tricks

Be sure to roast the red peppers and onions until they are blistered and caramelized to bring out their natural sweetness and flavor.

- Use a blender to puree the gravy mixture for a smooth and creamy texture.

- Adjust the seasoning to taste, adding more Creole seasoning or black pepper for a spicier gravy.

- Serve the gravy hot over your favorite dishes for the best flavor and texture.

Serving Suggestions

Serve this delicious gravy over roasted chicken, mashed potatoes, or grilled vegetables for a tasty and satisfying meal.

Cooking Techniques

Broil the red peppers and onions to bring out their natural sweetness and flavor.

- Use a blender to puree the gravy mixture for a smooth and creamy texture.

- Cook the gravy over medium heat, stirring constantly, until thickened and smooth.

Ingredient Substitutions

Use yellow onions or shallots in place of Vidalia onions.

- Substitute roasted green peppers or poblano peppers for the red peppers.

- Use vegetable broth or beef broth in place of chicken broth.

Make Ahead Tips

This gravy can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat until warmed through.

Presentation Ideas

Serve the gravy in a gravy boat or small pitcher for easy pouring. Garnish with a sprinkle of fresh herbs or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

This Roasted Red Pepper and Vidalia Onion Gravy pairs well with roasted meats, grilled vegetables, or creamy mashed potatoes. Serve with a side of crusty bread or a fresh salad for a complete meal.

Storage and Reheating Instructions

Store any leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of broth or water if needed to thin out the gravy.

Nutrition Information

Calories per serving

Calories: 150

Carbohydrates

Total Carbohydrates: 12g

Dietary Fiber: 2g

Sugars: 4g

Fats

Total Fat: 10g

Saturated Fat: 4g

Trans Fat: 0g

Proteins

Protein: 2g

Vitamins and minerals

Vitamin A: 20%

Vitamin C: 80%

Calcium: 4%

Iron: 6%

Alergens

Contains: Dairy

Summary

This Roasted Red Pepper and Vidalia Onion Gravy is a flavorful and nutritious sauce that is low in calories and high in essential vitamins and minerals. It is a great addition to any meal and can be enjoyed by those with dietary restrictions.

Summary

Roasted Red Pepper and Vidalia Onion Gravy is a delicious and versatile sauce that can elevate any dish. With its rich and savory flavor, this gravy is perfect for drizzling over meats, potatoes, or vegetables. Enjoy this flavorful sauce as a tasty addition to your favorite meals.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was sifting through an old box of cookbooks that had been passed down to me from my mother. As I flipped through the pages, a yellowed piece of paper fell out and fluttered to the ground. I picked it up and saw that it was a handwritten recipe for Roasted Red Pepper and Vidalia Onion Gravy.

I had never heard of such a dish before, but something about the combination of flavors intrigued me. I could almost taste the sweetness of the Vidalia onions and the smokiness of the roasted red peppers. I knew I had to try it.

I gathered the ingredients and set to work in the kitchen, following the instructions carefully. As the gravy simmered on the stove, filling the air with its tantalizing aroma, I couldn't help but feel a sense of excitement. This was going to be something special.

When I finally sat down to taste the finished dish, I was blown away by how delicious it was. The sweetness of the onions paired perfectly with the smoky richness of the peppers, creating a gravy that was unlike anything I had ever tasted before. I knew that this recipe was going to become a staple in my cooking repertoire.

As I continued to make the Roasted Red Pepper and Vidalia Onion Gravy over the years, I found myself tweaking the recipe here and there, adding a pinch of this or a dash of that to make it my own. I would often serve it over creamy mashed potatoes or drizzle it over a juicy steak, delighting in the way the flavors danced on my taste buds.

One day, as I was preparing the gravy for a family dinner, my granddaughter wandered into the kitchen and asked what I was making. When I told her about the Roasted Red Pepper and Vidalia Onion Gravy, her eyes lit up with curiosity.

"Can I help?" she asked eagerly.

I smiled and handed her a spoon, showing her how to stir the gravy gently so it wouldn't scorch. As we worked together, I shared with her the story of how I had discovered the recipe and the joy it had brought me over the years.

After dinner that night, my granddaughter turned to me with a twinkle in her eye and said, "Grandma, this gravy is amazing. I want to learn how to make it too."

And so, I began to pass down the recipe for Roasted Red Pepper and Vidalia Onion Gravy to the next generation, just as it had been passed down to me. I taught my granddaughter how to roast the peppers until they were charred and fragrant, how to caramelize the onions until they were golden and sweet, and how to blend them together to create a velvety, flavorful gravy that would be the star of any meal.

Now, whenever my granddaughter comes to visit, she always asks to make the Roasted Red Pepper and Vidalia Onion Gravy together. We spend hours in the kitchen, laughing and chatting as we chop, sauté, and stir, the scent of the gravy filling the air and bringing back memories of all the times I had made it before.

I love watching my granddaughter learn and grow as a cook, just as I did all those years ago. And I know that one day, she will pass down the recipe for Roasted Red Pepper and Vidalia Onion Gravy to her own children, creating a culinary tradition that will continue to bring joy and deliciousness to our family for generations to come.

As I sit here, reflecting on the journey that led me to this recipe, I am filled with gratitude for all the people and places that have influenced my cooking over the years. From the old box of cookbooks that sparked my curiosity to the hands-on lessons I received from my own mother, each experience has shaped me into the cook I am today.

And as I prepare to make another batch of Roasted Red Pepper and Vidalia Onion Gravy, I know that the memories and traditions that are woven into this recipe will continue to bring me joy and satisfaction for years to come. Cooking is not just about nourishing the body; it is also about nourishing the soul, creating connections and memories that last a lifetime. And for that, I am truly grateful.