Type what you have

Ingredients

• ✓ red onion
• egg
• pickled beet

Instructions

1. 1 Place eggs into a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
2. 2 Remove eggs from hot water and run under cold running water to cool. Roll cooled eggs back and forth on the counter to crush the shells, then return to the cold water and soak for up to 1 hour. They will peel very easily then.
3. 3 Place peeled eggs into a large bowl or large wide-mouthed jar with a lid. Pour in pickled beets and juice, then add onions. Cover and refrigerate for at least 24 hours, or up to 2 days for best results. Turn the jar or stir once or twice to be sure the eggs are evenly colored.
4. 4 Slice eggs in half and arrange on a tray to serve.

By Robin

Ingredients

• ✓ red onion
• nectarine
• balsamic vinegar
• sugar
• cilantro
• kosher salt
• black pepper

Instructions

1. 1 In a bowl, mix the nectarines, onion, vinegar, sugar, cilantro, salt, and pepper. Allow to sit 5 minutes.
2. 2 In a skillet over medium heat, cook and stir the nectarine mixture 10 minutes, until onion and nectarines are tender and lightly browned.

By STELLY

Ingredients

• ✓ red onion
• sweet white corn
• black bean
• red pepper
• sugar
• rice wine vinegar
• salt

Instructions

1. 1 In a large bowl, stir together corn, beans, onion, red pepper, and sugar. Stir in rice wine vinegar, and season with salt.

By Carizona

Ingredients

• ✓ red onion
• watermelon
• avocado
• lemon juice
• habanero pepper
• parsley
• salt

Instructions

1. 1 Combine watermelon, avocado, onion, lemon juice, habanero, parsley, and salt in a bowl. Chill in the refrigerator before serving, about 15 minutes.

By Christina Slay

Ingredients

• ✓ red onion
• cream cheese
• salmon
• caper
• wonton wrapper
• water
• cooking spray

Instructions

1. 1 Combine cream cheese, salmon, capers, and red onion in a bowl. Fill a second small bowl with water.
2. 2 Working with 6 wonton wrappers at a time, separate them out onto a clean work surface. Place 1 teaspoon of salmon mixture in the center of each wonton. Do not overfill, as the mixture may ooze out.
3. 3 Dip your finger in the bowl of water, and lightly wet the 4 edges of each wonton wrapper. Gently fold in half diagonally to make a triangle, and seal the edges. Try not to leave excess air in the wonton, which can cause them to burst. Lightly wet the bottom of the triangle, and fold the right side over the middle, then the left side, pressing all edges to seal. Set wontons aside, covered with a damp paper towel, while you finish making the remaining wontons.
4. 4 Preheat the air fryer to 330 degrees F (166 degrees C). Generously mist both sides of wontons with cooking spray.
5. 5 Place as many wontons in the air fryer basket as will fit, without overcrowding.
6. 6 Air-fry for 5 minutes, flipping halfway through. Remove to a cooling rack and let cool while you cook the remaining wontons in batches. Best served slightly warm or at room temperature.

By France Cevallos

Ingredients

• ✓ red onion
• cream cheese
• cheddar cheese
• worcestershire sauce
• black pepper
• paprika
• hot sauce

Instructions

1. 1 Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
2. 2 Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
3. 3 Remove cheese spread from refrigerator about 30 minutes before serving.

By WestCoastMom

Ingredients

• ✓ red onion
• mango
• red bell pepper
• white wine vinegar
• sugar
• olive oil
• avocado
• salt

Instructions

1. 1 Toss mango, bell pepper, onion, vinegar, sugar, and olive oil together in a bowl; gently fold in avocado. Season with salt.

By julie

Ingredients

• ✓ red onion
• cantaloupe
• watermelon
• tomato
• jalapeno pepper
• lime juice
• cilantro
• salt
• black pepper

Instructions

1. 1 Mix red onion, cantaloupe, watermelon, tomato, jalapeno pepper, lime juice, and cilantro in a large bowl; season with salt and black pepper. Refrigerate at least 4 hours before serving.

By Lovin life in the kitchen

Ingredients

• ✓ red onion
• cucumber
• goat cheese
• dill
• salt
• black pepper
• garlic powder
• pretzel crisps

Instructions

1. 1 Combine cucumbers, cheese, red onion, dill, salt, pepper, and garlic powder in a bowl. Stir well.
2. 2 Spread mixture on pretzel crisps.

By SunnyDaysNora

Ingredients

• ✓ red onion
• lime
• ground cherry
• cherry tomato
• jalapeno pepper
• cucumber
• cilantro
• passion fruit-jalapeno fruit vinegar
• salt

Instructions

1. 1 Mix lime juice and red onion together in a bowl and let stand stand for about 5 minutes, as this mellows the raw onion taste.
2. 2 Add ground cherries, cherry tomatoes, jalapeno pepper, cucumber, cilantro, vinegar, and salt to the bowl and mix well. Serve right away or cover and refrigerate until serving.

By nch

Ingredients

• ✓ red onion
• avocado
• lime juice
• ancho chile powder
• salt
• peach
• cilantro
• jalapeno pepper

Instructions

1. 1 Mash avocados in a small bowl. Stir in lime juice and ancho chile powder; season with salt. Stir in peach, red onion, cilantro, and jalapeño.

By France Cevallos

Ingredients

• ✓ red onion
• peach
• lime
• brown sugar
• habanero pepper
• cinnamon
• clove
• salt
• black pepper

Instructions

1. 1 Combine peaches, red onion, lime juice, brown sugar, habanero, cinnamon, cloves, salt, and black pepper in a bowl, stirring gently to avoid bruising peaches; cover. Refrigerate to allow flavors to meld, at least 2 hours.

By It's A New Day

Ingredients

• ✓ red onion
• olive oil
• garlic
• peach
• pear
• honey
• curry powder
• salt
• pepper

Instructions

1. 1 Heat the olive oil in a small skillet over medium-low heat; cook the onion and garlic in the hot oil until translucent, about 5 minutes. Stir the peaches, pear, and honey into the onion and garlic mixture; allow to cook together for 2 minutes. Season with the curry powder, salt, and pepper. Continue cooking at a simmer until hot, 5 to 6 minutes.

By Holly Hooker

Ingredients

• ✓ red onion
• tomato
• avocado
• garlic
• parsley
• oregano
• olive oil
• wine vinegar
• feta cheese

Instructions

1. 1 In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar, then stir in feta cheese. Cover and chill for 2 to 6 hours.

By SRICE_53098

Ingredients

• ✓ red onion
• egg
• bacon
• jalapeno pepper
• cheddar cheese
• mayonnaise
• brown mustard
• paprika

Instructions

1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in water for 15 minutes. Remove eggs from water, cool under cold running water, and peel.
2. 2 Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble when cool.
3. 3 Remove seeds and stems from jalapeños; mince 1 pepper and slice remaining 2 peppers into 24 very thin strips; set aside.
4. 4 Cut eggs in half lengthwise; place yolks in a bowl. Mash with a fork; stir in minced jalapeño, Cheddar cheese, mayonnaise, red onion, and mustard.
5. 5 Place egg whites, cut side up, on a serving platter. Spoon yolk mixture into egg white halves; insert pepper strip into each yolk; sprinkle with crumbled bacon and paprika.

By Russell

Ingredients

• ✓ red onion
• avocado
• tomatillo
• tomato
• lime juice
• red pepper flake
• hot pepper sauce
• salt
• pepper

Instructions

1. 1 In a medium bowl, mix avocados, tomatillos, red onion, roma tomatoes, and lime juice. Season with red pepper flakes, hot pepper sauce, and salt and pepper. Cover, and refrigerate at least 45 minutes before serving.

By TCOOPER

Ingredients

• ✓ red onion
• mayonnaise
• sour cream
• parmesan cheese
• artichoke heart
• lemon juice
• salt
• pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a medium-sized mixing bowl, stir together mayonnaise, sour cream, Parmesan cheese and onion. When these ingredients are combined, mix in artichoke hearts, lemon juice, salt and pepper. Transfer mixture to a shallow baking dish.
3. 3 Bake at 400 degrees F (200 degrees C) for 20 minutes, or until light brown on top.

By Tiffany Rhine

Ingredients

• ✓ red onion
• tomato
• olive oil
• basil
• garlic
• red wine vinegar
• black pepper
• baguette
• balsamic vinegar

Instructions

1. 1 Combine tomatoes, 3 tablespoons olive oil, basil, red onion, garlic, red wine vinegar, and pepper in a bowl; let stand at room temperature for 15 minutes, then marinate in the refrigerator for 45 minutes.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Brush one side of Baguette slices with remaining 3 tablespoons olive oil; place, oiled-sides-up, onto a baking sheet.
4. 4 Broil until golden brown, about 2 minutes
5. 5 Spoon tomato mixture onto toasted Baguette slices; drizzle with balsamic vinegar. Serve immediately.

By Francine Lizotte Club Foody

Ingredients

• ✓ red onion
• yellowfin tuna
• coconut milk
• cashew
• serrano pepper
• cilantro
• ginger
• salt
• lime
• red pepper flakes

Instructions

1. 1 Stir tuna, 1/2 of the coconut milk, cashews, red onion, serrano pepper, cilantro, ginger, and salt together in a bowl; add lime juice and stir. Drizzle in remaining coconut milk until desired consistency is reached. Transfer tartare to a bowl and sprinkle red pepper flakes over the top.

By John Mitzewich

Ingredients

• ✓ red onion
• cilantro
• tomato
• jalapeno pepper
• tomatillo
• lime juice
• hot chili sauce
• cumin seed
• salt
• corn tortilla chip

Instructions

1. 1 Mix together the cilantro, tomatoes, red onion, jalapeno, tomatillos, lime juice, hot chili sauce and cumin seed in a large bowl. Season with salt to taste.
2. 2 Cover and refrigerate overnight before serving to blend flavors. Serve with tortilla chips.

By Wendy Vosachlo

Ingredients

• ✓ red onion
• avocado
• lime
• cilantro leaves
• chipotle pepper in adobo sauce
• salt
• black pepper
• jalapeno pepper
• tomato

Instructions

1. 1 Cut open avocados and scoop all the flesh into a large bowl. Mash with a bean masher or spoon until there are no large chunks of avocado left.
2. 2 Squeeze lime juice over the avocado. Add cilantro and 1 chipotle pepper with some adobo sauce. Season with salt and pepper; mix to combine. Mix in red onion and jalapenos. Add tomato and mix gently to combine. Chill before serving garnished with remaining chipotle pepper and adobo sauce.

By Kingston Hannibal

Ingredients

• ✓ red onion
• cream cheese
• nova lox
• parsley
• caper
• sour cream
• lemon
• black pepper
• lemon

Instructions

1. 1 Stir cream cheese, lox, parsley, capers, sour cream, red onion, and lemon juice together in a bowl; season with black pepper. Garnish with lemon slices.

By Cat

Ingredients

• ✓ red onion
• tomato
• cilantro
• lime juice
• cumin
• corn
• jalapeno pepper
• olive oil
• salt
• pepper

Instructions

1. 1 Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
2. 2 Preheat an outdoor grill to medium heat and lightly oil the grate.
3. 3 Coat corn and jalapeno peppers with olive oil.
4. 4 Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
5. 5 Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.

By Soup Loving Nicole

Ingredients

• ✓ red onion
• tomato
• honeydew melon
• cantaloupe
• jalapeno pepper
• cilantro
• orange juice
• almond
• salt
• lime juice

Instructions

1. 1 In a large serving bowl, stir together the tomatoes, honeydew melon, cantaloupe, red onion, jalapeno and cilantro. Stir in the orange juice, almonds, salt and lime juice. Refrigerate for at least 4 hours before serving for best flavor.

By JOHN F

Ingredients

• ✓ red onion
• mackerel
• mayonnaise
• ketchup
• chipotle pepper
• adobo sauce
• cilantro paste
• lemon
• sea salt
• black pepper

Instructions

1. 1 Place mackerel, mayonnaise, ketchup, chipotle pepper with 1 teaspoon adobo sauce, onion, cilantro paste, lemon juice, sea salt, and pepper into a food processor and process until thoroughly combined.
2. 2 Transfer mixture to a plastic container with a lid and refrigerate until thoroughly chilled, 1 to 2 hours. Serve.

By Lorimccar

Ingredients

• ✓ red onion
• vegetable oil
• spinach
• salt
• black pepper
• nutmeg
• ricotta cheese
• parmesan cheese
• puff pastry
• egg
• cherry tomato

Instructions

1. 1 Heat oil in a large pan over medium heat and saute onions until soft and translucent. Add spinach, salt, and pepper and briefly saute while stirring constantly, 2 to 3 minutes. Cover and cook until spinach is wilted, 5 to 7 minutes. Remove lid after 5 minutes and allow cooking liquid to evaporate. Remove from stove and cool completely.
2. 2 Chop spinach mixture and combine with ricotta and Parmesan cheese in a bowl. Season with salt, pepper, and nutmeg.
3. 3 Roll out puff pastry sheet and evenly cover with spinach and cheese mixture to within 1/2 inch of the edges. Tightly roll up sheet lengthwise and press edges tightly together. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour or up to 24 hours.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Cover a baking sheet with parchment paper.
5. 5 Slice pastry log into 3/4-inch slices so you have 16 to 22 pinwheels. Lay puff pastry pinwheels in the shape of a Christmas tree. The lowest row should consist of 6 pinwheels the second row 5 pinwheels, etc. If you end up with 16 pinwheels, start with 5 pinwheels in the lowest row. Place the last wheel on the bottom to make the trunk. Brush with egg.
6. 6 Bake in the preheated oven until wheels are lightly browned and puffed up, 20 to 25 minutes. Decorate with cherry tomatoes for Christmas tree ornaments.

By tea

Ingredients

• ✓ red onion
• cooking spray
• olive oil
• asparagus
• green bell pepper
• egg
• milk
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 Meanwhile, heat olive oil in a skillet over medium heat. Add asparagus, green bell pepper, and onion; cook and stir until vegetables are softened, 5 to 10 minutes.
3. 3 Whisk eggs, milk, salt, and black pepper together in a bowl. Stir cooked vegetables and Cheddar cheese into egg mixture; spoon about 1/4 cup of mixture into each muffin cup.
4. 4 Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.

By OMARILYN

Ingredients

• ✓ red onion
• water
• apple cider vinegar
• sriracha sauce
• sugar
• oregano
• salt
• coleslaw mix
• tortilla chip
• pork
• cheddar cheese

Instructions

1. 1 Combine water, vinegar, Sriracha, sugar, oregano, and salt in a saucepan; bring to a boil. Off heat, stir; cool for 10 minutes.
2. 2 Meanwhile, combine coleslaw and onion in a large bowl; pour Sriracha mixture on top. Stir; set aside while preparing nachos.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low setting.
4. 4 Spread tortilla chips on a baking sheet; scatter pulled pork on top and top with cheese.
5. 5 Broil nachos in the preheated oven until cheese is melted, about 6 minutes. Top with Sriracha slaw.

By Soup Loving Nicole

Ingredients

• ✓ red onion
• black bean
• corn kernel
• cilantro
• lime
• olive oil
• hot sauce
• cumin
• salt
• black pepper
• avocado

Instructions

1. 1 Mix black beans, corn, cilantro, red onion, lime juice, oil, hot sauce, cumin, salt, and pepper together in a large bowl. Lightly toss in avocado immediately before serving to ensure it does not turn brown.

By steamsoldier

Ingredients

• ✓ red onion
• red wine vinegar
• orange zest
• orange juice
• olive oil
• salt
• black pepper
• cantaloupe
• watermelon
• mango
• cilantro leaf
• avocado
• lime juice
• lime

Instructions

1. 1 Combine onion and vinegar in a small bowl. Cover the bowl; refrigerate for at least 1 hour.
2. 2 Add orange zest and juice to a bowl; whisk in oil and season with ¼ teaspoon salt and black pepper. Stir in cantaloupe, watermelon, mango, cilantro, and pickled onion.
3. 3 Cut avocados into ½-inch dice; place in a small bowl. Drizzle with lime juice; season with salt. Lightly stir. Divide avocados between 6 large martini or wine glasses; top with melon salad and garnish with lime slices.

By blancdeblanc