• 1 pound red onions
• ¾ cup water
• 6 tablespoons red wine vinegar
• 3 tablespoons sugar
• 6 tablespoons extra-virgin olive oil
• Coarse sea salt
• Freshly ground black pepper
• 1 tablespoon salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again
• 1 teaspoon finely chopped fresh chili pepper
• 2 to 3 roasted red peppers (from a jar), sliced into 1-inch-wide strips

Peel onions, leaving stem-end intact; cut into sixths (or eighths, if large). In a medium nonreactive saucepan, combine onions, water, vinegar, sugar, 3 tablespoons oil, 1½ teaspoons salt and generous pinch pepper. Bring to a boil and cook, stirring often, for 5 minutes. Remove from heat. Let onions cool in liquid.

In a blender, puree remaining 3 tablespoons oil, capers, chili and generous pinch salt until blended.

Using a slotted spoon, transfer onions to a serving bowl; discard cooking liquid. Toss onions with dressing and roasted red peppers.

Note: Can be made up to 3 days ahead. Store covered and chilled.