PIONEER WOMAN PICKLED ONIONS RECIPES

Steps:

• Turn a large 6-quart slow cooker on low heat. Add butter to the slow cooker and let it melt. Meanwhile, peel the onions. Slice each onion into ½-inch wedges. Throw the sliced onions into the crock and add the Worcestershire sauce. Season with 1 tablespoon salt and 1 teaspoon ground black pepper. Add the brown sugar if needed.Cover and slow cook the onions for 12–14 hours. Stir once or twice if you happen to be around. Once the onions are dark, soft, and sweet, cool to room temperature. Store in airtight containers and refrigerate or freeze until ready to use.

Steps:

• Heat a 4-quart sauce pot over medium high heat. Add olive oil and onions, sauté until translucent, about 8 minutes. Add garlic and sauté until fragrant, about 2 minutes. Add tomatoes, tomato paste, sugar, molasses and cider vinegar. Bring to a slow boil, lower to a simmer and using a spoon crush the whole tomatoes. Add remaining ingredients and continue to simmer, uncovered for 45–55 minutes, stirring occasionally, until very thick. Make sure to keep an eye on it and stir it to keep it from scorching. Use an immersion blender to puree the ketchup. If you don't have an immersion blender, transfer it carefully to a blender or food processor and process until smooth. (Optional: Strain through a fine mesh strainer.) Chill in refrigerator for at least 2 hours. The ketchup will continue to develop flavor and thicken. Enjoy on everything! Notes:1. Keep refrigerated in an airtight container up to a month.2. Sweeteners and spices and be adjusted to taste.3. Possible flavor additions: balsamic vinegar reduction, Sriracha, roasted garlic or roasted red pepper.