Instructions: About 1 1/2 hours before serving or up to 2 days ahead: Peel onions; cut each onion in half, then cut each half lengthwise into thin strips. In 12-inch skillet over medium heat, in hot salad oil, cook onions until tender, stirring occasionally.

Spoon onion mixture into bowl; add pimientos, vinegar, sugar and salt, stirring to mix. Cover and refrigerate at least 1 hour or until chilled, stirring occasionally.

Makes about 2 cups, 25 calories per tablespoon.

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