2 red onions, thinly sliced
2 tablespoons
3 cloves garlic, minced
5 pounds anchovy fillets, quartered
2 tablespoons prepared horseradish
2 tablespoons Worcestershire sauce
1/2 teaspoon dried dill weed
1 teaspoon paprika
In a medium bowl, toss together the sliced red onions, garlic, anchovy fillets, horseradish, Worcestershire sauce, and dill weed. Refrigerate at least 4 hours before serving.