Recipes from Artesa Red Pepper and Fennel Pipérade 3 large yellow onions, sliced julienne 2 large shallots, sliced 1 large fennel bulb, cored and sliced 3 red bell peppers, roasted, peeled and sliced 2 large cloves garlic, sliced thin 2 1/2 cups veal demi glace fortified with port wine 1 cup white wine 3 tablespoons quality sherry vinegar Caramelize onions and shallots in a large sauté pan with olive oil over medium heat. When onions begin to soften, reduce heat and cook slowly on low heat for up to 3 hours. Stirring occasionally, add sliced garlic for the last 45 minutes. When onions are completely caramelized, add fennel and red bell peppers. Sauté over low heat for another hour scraping the bottom of the pan frequently. Deglaze pan with white wine if necessary. When fennel and bell peppers are thoroughly cooked, add 1 cup white wine and 3 tablespoons quality sherry vinegar. Reduce until most liquid is gone. Hold pipérade. At service, add hot rich veal demi glace fortified with port wine.