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: cut the top and the bottom off the onion, and peel off the outer layers of the skin. cut the onion into 8 or more wedges 5/6ths of the way down, leaving the bottom of the onion still intact. peel the layers of the onion back, like a blossom. drizzle olive oil between the layers. sprinkle garlic powder, cayenne pepper, and black pepper between the layers. add as much (or as little) butter as you want on top of the onion, then wrap the entire thing in foil and place on a hot grill. onions should be tender when ready, 30-40 minutes.