Cut the onion or onions in half and place on an oven tray. Roast in a wood-fired oven until charred black. Alternatively, roast in a 200°C oven until you have the same result. When done, roughly chop the charred onion. Transfer to a Thermomix jug or blender and blend with the red wine vinegar, oil, water and salt until a paste forms, and refrigerate until needed.
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