In a Dutch oven, sauté the onions, sliced into strips, in olive oil.

When the onions are nicely browned, add the other vegetables, cut into large cubes.

Add the herbs, salt, and Espelette pepper.

Lower the heat and let everything cook on very low heat for as long as possible (just make sure it doesn't stick!).

Serve hot or warm with grilled meat, or even cold with a drizzle of vinegar and olive oil.