From: Chef Brandon King, Yahooz, Kansas City, KS. Yield: 24 servings. WORCESTERSHIRE DRESSING (YIELDS 5 CUPS): 2 1/4 cups vegetable oil 1 lb. chopped onions 3 Tbsp. chopped shallots 1 1/2 Tbsp. chopped garlic 1 2/3 cups Worcestershire sauce 1/2 cup lemon juice 3 Tbsp. brown sugar 1 1/2 Tbsp. fresh thyme leaves CARAMELIZED ONIONS (YIELDS 6 CUPS): 3 lb. red onions, cut into 1/2"-thick rounds as needed, salt and pepper 2 Tbsp. olive oil 24 Beef petite tender roasts, 7 oz. each (IMPS/NAMP ...

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