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- 25 g olive oil
- 500 g red onions, cut in wedges
- ½ - 1 fresh red chilli, thinly sliced, to taste
- 200 g light brown sugar
- 1 tsp fine sea salt
- 200 g red wine vinegar
- per 1 Total recipe
- 5086 kJ / 1215 kcal
- 5 g
- 221 g
- 25 g