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Sweet Onion & Red Bell Pepper Topping

As soon as the spring Vidalia onions hit the market, this is one of the first recipes I make. I use it on hot dogs, bruschetta, cream cheese and crackers. It is so versatile. —Pat Hockett, Ocala, Florida
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    4 cups

Ingredients

  • 4 large sweet onions, thinly sliced (about 8 cups)
  • 4 large sweet red peppers, thinly sliced (about 6 cups)
  • 1/2 cup cider vinegar
  • 1/4 cup packed brown sugar
  • 2 tablespoons canola oil
  • 2 tablespoons honey
  • 2 teaspoons celery seed
  • 3/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt

Directions

  • In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low 4-5 hours or until vegetables are tender. Serve with a slotted spoon.
Nutrition Facts
1/4 cup: 76 calories, 2g fat (0 saturated fat), 0 cholesterol, 84mg sodium, 14g carbohydrate (11g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 starch.

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Reviews

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Average Rating:
  • cooks4fam
    May 21, 2019

    Could this be canned? Please let me know. Thanks!

  • Mishykrum
    May 19, 2019

    Can I can this?

  • marieball
    May 12, 2016

    Fantastic! I've made this many times and it goes very fast. It's best on hotdogs and hamburgers. I caught my husband eating it as a side dish.

  • proberts14
    Aug 18, 2014

    Great addition to tex mex foods. I used it this past weekend and it was a hit.

  • bjsilve0
    Jul 19, 2014

    Can be used on or with many things. If it calls for peppers, substitute these.