Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sprinkle the onions with the salt. cover with cold water and let stand 6-8 hours or overnight. rinse thoroughly with cold water, and drain well. combine the vinegar, sugar, mustard seed, and horseradish in a pot and simmer for 10 minutes. spoon the onions into hot, sterilized jars, adding a few peppercorns, a bay leaf, and some pimiento slices to each jar. pour the boiling hot vinegar mixture over the onions, leaving 1/4-inch headspace, and seal. or close the jars and process in a boiling-water bath for 10 minutes.

Target recipe: peel onions but leave them whole. place the peeled onions in a large pot and add the chicken stock. bring to a boil, cover, and simmer gently for 30 minutes. carefully drain the onions, reserving the stock for another use. place the onions in a shallow oven proof-baking dish so that they fit comfortably. combine the melted butter, paprika, black pepper, and salt; pour the mixture over the onions. turn the onions to coat all of them with the seasoned butter mixture. bake in a preheated 400 oven fahrenheit for 15 minutes. mix together the melted butter, breadcrumbs, salt and dried thyme for the crumb topping; sprinkle it over the onions. bake for 15 minutes more.