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Roasted Red Pepper and Vidalia Onion Gravy

A savory gravy made with roasted red bell pepper, Vidalia onion, butter, flour, chicken broth, Creole seasoning, basil, and black pepper.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Olive and basil are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,063 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Roasted Red Pepper and Vidalia Onion Gravy

Ingredients

Directions

Roast the vegetables

  1. Dice 1 onion half; set aside.

  2. Cut remaining onion half into slices.

  3. Place 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.

  4. Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered.

  5. Place bell pepper halves in a zip‑top freezer bag; seal and let stand 10 minutes to loosen skin.

  6. Peel bell pepper halves, and dice 1 half.

  7. Reserve diced bell pepper and remaining half.

  8. Dice roasted onion, and set aside.

Make the gravy

  1. Melt butter in a large skillet over medium‑high heat.

  2. Add reserved diced raw onion, and saute 10 minutes or until onion begins to brown.

  3. Stir in flour; cook, stirring constantly, 5 minutes, or until flour mixture is caramel‑colored.

  4. Stir in chicken broth and Creole seasoning.

  5. Reduce heat to medium, and cook, stirring constantly, until thickened.

  6. Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides.

  7. Combine gravy mixture, reserved diced roasted bell pepper, diced roasted onion, basil, and black pepper.

Nutrition, whole recipe (rough)

923Calories
47 gProtein
30 gFat
113 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Black Pepper1 tsp ground (2.3g)6
Basil5 leaves fresh (2.5g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Olive + basiltop 3% of all pairs
    Smell alikemoderate
    Cooked together5,063 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Pepper + basiltop 4% of all pairs
    Smell alikestrong
    Cooked together5,294 recipes

    Shared aroma: methyl cinnamate (strawberry).

  3. Onion + olivetop 8% of all pairs
    Smell alikemoderate
    Cooked together29,779 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Onion + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Olive + chickentop 9% of all pairs
    Smell alikemoderate
    Cooked together11,888 recipes

    Shared aroma: acetic acid hexyl ester (sweet, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Enriches the roux and adds richness and flavor to the gravy.
All-purpose flour
Forms a roux with the butter that thickens the gravy as it cooks.
Chicken broth
Forms the liquid base that gelatinizes with the roux into a smooth gravy.
Vidalia onion
Provides sweetness and savory depth as it browns and roasts.
Sweet red bell pepper
Adds sweetness and roasted, smoky flavor through blistering and charring.

The step that matters

Cooking the raw onion until it browns. Onion browning develops sweet, deep flavor through the Maillard reaction and caramelization. Stopping early leaves the gravy harsh and pale, while over-browning can taste bitter.

Swap the onion

How well each one fits the dish's main ingredients (pepper, olive, butter, flour, chicken, basil):

  1. Capsicumfits better
  2. Tomatofits better
  3. Eggplantfits better
  4. Onionthe original

Fit is the average pairing score against pepper, olive, butter, flour, chicken, basil. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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