Though the quantities are large, these are the recipes tested by the chef.
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 3 to 4 gallons |
Ingredients
- 1 pound butter
- 1 pound onions, finely chopped
- 5 lemons, cut into 8 wedges, lengthwise
- 1/3 gallon Worcestershire sauce
- 3 ounces red wine vinegar
- 3 ounces granulated garlic
- 1 to 2 pounds brown sugar, to taste
- 1 gallon ketchup
- 12 ounces tomato juice
- 8 ounces V-8 juice
- Tomato puree, as needed for thickness
- Salt and freshly ground black pepper, to taste
Instructions
- In a large sauce pot, melt the butter. Add the onions, lemons, Worcestershire sauce, red wine vinegar, and granulated garlic, cook until the onions are soft. Then add the brown sugar, ketchup, tomato juice, V-8 juice, and tomato puree. Taste and adjust the seasonings.;