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Ingredients
  • 12 ounces onion (about 2 medium)
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • 1 ½ pounds red bell peppers (about 3 medium)
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon fresh thyme leaves (about 6 sprigs)
  • 1 ½ teaspoons red-wine vinegar, or to taste
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