Roasted Red Pepper-And-Vidalia Onion Gravy Recipe

Name: Roasted Red Pepper-And-Vidalia Onion Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large Vidalia onion, halved vertically; 1 large red bell pepper, halved and seeded; nonstick aluminum foil; 1 tablespoon olive oil; 1/4 teaspoon kosher salt; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 2 teaspoons Creole seasoning; 2 tablespoons minced fresh basil; Black pepper to taste

Servings: persons

1 large Vidalia onion, halved vertically
1 large red bell pepper, halved and seeded
nonstick aluminum foil
1 tablespoon olive oil
1/4 teaspoon kosher salt
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
2 teaspoons Creole seasoning
2 tablespoons minced fresh basil
Black pepper to taste

1
Dice 1 onion half; set aside.
2
Cut remaining onion half into slices. Place onion slices and bell pepper halves, cut sides down, on a baking sheet lined with nonstick aluminum foil; drizzle with oil, and sprinkle with salt.
3
Broil 5 inches from heat about 10 minutes or until bell pepper looks blistered. Place bell pepper halves in a zip-top freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves, and dice one half. Reserve diced bell pepper and remaining half. Dice roasted onion, and set aside.
4
Melt butter in a large skillet over medium-high heat. Add reserved diced raw onion, and saute 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, 5 minutes, or until flour mixture is caramel-colored. Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened.
5
Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides.
6
Combine gravy mixture, reserved diced roasted bell pepper, diced roasted onion, basil, and black pepper.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large Vidalia onion, halved vertically, 1 large red bell pepper, halved and seeded, nonstick aluminum foil, 1 tablespoon olive oil, and more.

Yes, Roasted Red Pepper-And-Vidalia Onion Gravy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Pepper-And-Vidalia Onion Gravy

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