Type what you have

Ingredients

• ✓ onion
• olive oil
• zucchini
• parsley
• salad dressing

Instructions

1. 1 Heat oil in a large skillet over medium-low heat. Add zucchini and onion; cook until tender. Stir in parsley and dressing; cook until heated through. Serve warm.

By MichelleB

Ingredients

• ✓ onion
• butter
• olive oil
• arborio rice
• chicken broth
• parmesan cheese
• black pepper
• salt

Instructions

1. 1 Heat butter and oil in a large saucepan over medium-high heat. Add onion; saute until softened, 3 to 4 minutes. Add rice; stir to coat. (Can turn off heat and let stand several hours.)
2. 2 Add broth, cover, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little "chew" at the center, about 12 minutes. Stir in cheese and pepper; add salt, if necessary. Serve hot.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ onion
• tomato
• water
• mustard seed
• mustard powder
• garlic
• bay leaf
• black pepper
• soy sauce
• salt

Instructions

1. 1 Combine tomatoes, onion, water, mustard seed, mustard powder, garlic, bay leaf, and black pepper in a large, heavy pot over medium heat; bring to a simmer and cook for 10 minutes. Stir soy sauce through the tomato mixture; continue cooking another 5 minutes. Season with salt. Remove bay leaf to serve.

By Hmazzz

Ingredients

• ✓ onion
• olive oil
• garlic
• tomato
• water
• tomato paste
• basil
• baking soda
• sugar
• salt
• black pepper

Instructions

1. 1 Heat oil in a large saucepan over medium-high heat. Sauté onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
2. 2 Reduce the heat to medium-low. Stir in tomatoes, water, tomato paste, basil, baking soda, sugar, salt, and pepper; bring to a simmer. Cook at a simmer until sauce is thickened, about 2 hours.

By Ignazia Vella

Ingredients

• ✓ onion
• spinach
• butter
• ricotta cheese
• parmesan cheese
• egg
• nutmeg
• salt
• black pepper
• butter
• phyllo dough
• egg yolk

Instructions

1. 1 Make filling: Place spinach in a skillet over medium heat and cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
2. 2 Heat butter in a skillet over medium heat. Cook onion in hot butter until slightly softened, about 3 minutes. Add chopped spinach; cook and stir for 2 minutes. Transfer mixture to a bowl to cool slightly, about 5 minutes.
3. 3 Stir ricotta cheese, Parmesan cheese, eggs, nutmeg, salt, and pepper into cooled spinach mixture until well combined. Set filling aside.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Make pie: Grease a 9-inch pie dish or tart pan with melted butter. Unwrap phyllo dough. Keep sheets covered with a damp cloth to prevent them from drying out.
6. 6 Lay 1 sheet of phyllo over the prepared dish flush with the edge, so excess phyllo hangs over only one side. Press sheet gently into the dish and brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner with up to 12 sheets, brushing each with butter and working clockwise, laying each at a slight angle to the previous sheet.
7. 7 Spoon filling evenly into the phyllo-lined dish. Using the back of a spoon, make 6 indentations in filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
8. 8 Fold overhanging phyllo dough, one sheet at a time, into the center to cover filling, brushing each with butter. Brush the top of pie with butter.
9. 9 Bake in the preheated oven until phyllo is dark golden brown, about 40 minutes. Remove and let cool slightly before slicing.

By PaolaAlbanesi

Ingredients

• ✓ onion
• butter
• olive oil
• garlic
• sugar
• salt
• spaghetti
• chardonnay
• heavy cream
• parmesan cheese
• black pepper

Instructions

1. 1 Melt butter with olive oil in a saucepan over low heat. Stir onions, garlic, sugar, and salt into the hot butter and oil. Cover pan and cook until onions are soft and translucent, stirring occasionally, about 20 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and keep warm.
3. 3 Pour Chardonnay into onion mixture and bring to a boil; reduce heat to low and simmer until evaporated, 2 to 3 minutes. Stir heavy cream into mixture and simmer until slightly thickened, about 2 minutes.
4. 4 Transfer spaghetti to a serving bowl and pour onion sauce over pasta; sprinkle with Parmesan cheese and black pepper. Toss to coat.

By j2white

Ingredients

• ✓ onion
• olive oil
• celery
• garlic
• parsley
• italian seasoning
• red pepper flakes
• salt
• chicken broth
• tomato
• tomato sauce
• ditalini
• small pasta
• cannellini bean

Instructions

1. 1 Gather the ingredients.
2. 2 Heat olive oil in a large saucepan over medium heat. Add onion, celery, garlic, parsley, Italian seasoning, pepper flakes, and salt; cook and stir until onion is translucent, about 5 minutes.
3. 3 Stir in chicken broth, tomato sauce, and tomatoes. Reduce the heat to low and simmer for 15 to 20 minutes.
4. 4 Add pasta and cook until tender, about 10 minutes.
5. 5 Stir in undrained beans and cook until heated through, 3 to 4 minutes.
6. 6 Serve hot and enjoy!

By Star Pooley

Ingredients

• ✓ onion
• zucchini
• biscuit baking mix
• egg
• butter
• parmesan cheese
• mozzarella cheese
• cheddar cheese
• parsley
• garlic
• oregano
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 C).
2. 2 Toss zucchini with baking mix in a large bowl until well coated. Add beaten eggs, melted butter, Parmesan, and mozzarella cheese; combine until well blended using a large spoon or your hands. Add onion, parsley, garlic, oregano, salt, and black pepper; mix well. Transfer mixture to a 9x13-inch baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean and top is golden brown, 30 minutes. Serve warm or at room temperature.

By MAMASARA

Ingredients

• ✓ onion
• olive oil
• eggplant
• zucchini
• green bell pepper
• cherry tomato
• kalamata olive
• garlic
• burgundy wine
• basil
• thyme
• oregano
• salt
• black pepper
• polenta
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
2. 2 Heat olive oil in a large skillet over medium-high heat; cook and stir eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until vegetables start to become tender, about 10 minutes. Stir in wine, basil, thyme, and oregano; season with salt and black pepper. Bring ratatouille to a boil, reduce heat to low, and simmer for 3 minutes.
3. 3 Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top.
4. 4 Bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes.

By emzily23

Ingredients

• ✓ onion
• beef broth
• mushroom
• burgundy wine

Instructions

1. 1 In a small saucepan, simmer the onion for 15 minutes in beef broth. Add mushrooms, reserved liquid, and wine, and simmer another 15 minutes, or until liquid is reduced by half. Serve warm.

By Bev Huelsman

Ingredients

• ✓ onion
• bacon
• tomato
• green bean

Instructions

1. 1 Fry the bacon in a large skillet over medium heat until browned and crisp. Drain off all but a thin coating of the grease. Add onions to the skillet; cook and stir until browned, about 5 minutes. Mix in tomatoes, stirring to remove any stuck on bits of bacon from the bottom of the skillet. Drain two cans of the beans, leave the liquid in the other two; pour into the skillet. Cook and stir until heated through.

By MYCHELLIE

Ingredients

• ✓ onion
• brown sugar
• butter
• yukon gold potato
• heavy cream
• rosemary

Instructions

1. 1 Place onion, butter and brown sugar into a large skillet over low heat. Cook, stirring occasionally, until the onions have caramelized, about 45 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
3. 3 Place a single layer of potato slices in the bottom of the prepared baking dish. Cover with a thin layer of onions. Drizzle some of the cream, and sprinkle some of the rosemary over the layer. Repeat layers four times ending with onions, cream and rosemary.
4. 4 Bake for 1 hour in the preheated oven, or until top potatoes are golden brown and sauce is bubbling.

By amanda77

Ingredients

• ✓ onion
• vegetable oil
• white potato
• luncheon meat

Instructions

1. 1 Heat oil in a nonstick skillet over medium heat. Spread potatoes and meat in a single layer in the skillet; cook until browned on the bottom, about 5 minutes. Turn potatoes and meat; cook until the other side is browned, about 5 minutes. Add onion; cook and stir until tender, 5 to 7 minutes.

By Dennis Carroll

Ingredients

• ✓ onion
• mayonnaise
• lemon juice
• dill pickle

Instructions

1. 1 In a stainless steel or glass mixing bowl, combine the mayonnaise, lemon juice, onion, and dill pickle. Mix thoroughly. Transfer to a glass or plastic container with a tight lid and refrigerate.

By Marlene

Ingredients

• ✓ onion
• carrot
• jalapeno pepper
• vinegar

Instructions

1. 1 Place carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain carrots and set aside to cool.
2. 2 Divide cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeño peppers atop carrots until the jars are full.
3. 3 Mix the liquid from jalapeño peppers and vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.

By lili619

Ingredients

• ✓ onion
• corn kernel
• jalapeno pepper
• flour
• milk
• zucchini
• cheddar cheese

Instructions

1. 1 Cook onions in large nonstick oven proof skillet on medium heat 3 to 4 min. or until crisp-tender. Stir in corn and peppers; cover. Cook 5 to 6 min. or until corn is tender, stirring frequently.
2. 2 Mix flour and milk until blended. Add to corn mixture; mix well. Cook 4 to 5 min. or until thickened, stirring frequently. Add zucchini; mix well. Top with cheese.
3. 3 Heat broiler. Broil vegetable mixture 3 to 4 min. or until cheese is melted.

By Kraft

Ingredients

• ✓ onion
• butter
• celery
• chicken broth
• herb seasoned stuffing

Instructions

1. 1 Heat the oven to 350 degrees F (175 degrees C).
2. 2 Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally.
3. 3 Add Swanson® Chicken Broth to the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 9x13x2-inch baking dish. Cover the baking dish.
4. 4 Bake for 30 minutes or until the stuffing mixture is hot.

Ingredients

• ✓ onion
• baby carrot
• mayonnaise
• cheddar cheese
• sugar
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the carrots and onion into a large saucepan and fill with about 1 inch of water. Bring to a boil, then steam over medium heat until carrots are tender enough to pierce with a fork, 5 to 10 minutes. Drain and allow to cool slightly.
3. 3 In a large bowl, stir together the mayonnaise, sugar and cheese. Stir in the carrots and onion until evenly coated. Transfer to a casserole dish. Top with crumbled crackers.
4. 4 Bake for 20 to 30 minutes in the preheated oven, until sauce is bubbly and the top is toasted.

By LYNDAS

Ingredients

• ✓ onion
• oil
• white rice
• chicken broth
• picante sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large, heavy skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes.
3. 3 Add rice; cook and stir until rice begins to turn golden brown.
4. 4 Stir in chicken broth and picante sauce.
5. 5 Reduce heat, cover, and simmer until liquid has been absorbed, about 15 to 20 minutes.

By Angela Sims

Ingredients

• ✓ onion
• cabbage
• carrot
• vegetable oil
• vinegar
• white sugar

Instructions

1. 1 In a large bowl, combine cabbage, carrot, onion, vegetable oil, vinegar and sugar. Stir until the ingredients are well mixed. Chill in the refrigerator until serving.

By Heather

Ingredients

• ✓ onion
• green bean
• bacon
• red wine vinegar
• sugar
• flat-leaf parsley

Instructions

1. 1 Make an ice bath by filling a large pot with ice and water; set aside.
2. 2 Bring a pot of lightly salted water to a boil. Cook the green beans in the boiling water until slightly tender yet crisp, about 3 minutes; drain. Immediately plunge the green beans into the ice bath to stop them from cooking further. Drain and set aside.
3. 3 Cook the bacon in a large, deep skillet over medium-high heat until it begins to brown, about 5 minutes. Add the onions to the bacon and continue cooking until the onions begin to caramelize and turn golden brown, 7 to 10 minutes. Add the green beans, red wine vinegar, and sugar; cook and stir until the sugar is dissolved, 2 to 3 minutes.

By Frank 'exodus' Macera

Ingredients

• ✓ onion
• olive oil
• tomato
• spinach
• salt
• pepper
• roquefort cheese

Instructions

1. 1 Heat the olive oil in a skillet over medium high heat, and saute the onion until tender. Stir in the tomatoes and spinach, and continue cooking until the spinach is wilted. Season with salt and pepper. Stir in the Roquefort cheese, and allow to melt slightly before serving.

By Elizabeth

Ingredients

• ✓ onion
• zucchini
• yellow squash
• olive oil
• lemon pepper seasoning
• seasoned salt

Instructions

1. 1 Place zucchini, yellow squash, and onion in a large bowl. Add olive oil, lemon pepper seasoning, and seasoned salt. Toss to coat until evenly combined.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
3. 3 Place zucchini mixture in the basket of the air fryer making sure to not overcrowd (you may need to do this in two batches depending on the size of your air fryer).
4. 4 Cook for 8 minutes. Shake basket and cook until vegetables are soft, about 8 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ onion
• bacon
• water
• green pea
• ranch dressing
• cheddar cheese

Instructions

1. 1 Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
2. 2 Bring water to a boil in a pot. Boil peas, 1 minute, until just tender, and drain. Cool peas under cold running water.
3. 3 In a bowl, toss together bacon, peas, onion, ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.

By Susan Sunderman

Ingredients

• ✓ onion
• potato
• garlic
• salt
• peppercorn
• all-purpose flour
• egg
• olive oil

Instructions

1. 1 Place potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl. Fold the mixture together with a rubber spatula, breaking up any large potato chunks, until ingredients are evenly mixed.
2. 2 Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
3. 3 Form latke dough into 3-inch diameter balls and flatten into 1-inch thick rounds.
4. 4 Working in batches, place latkes in hot oil and cook until edges are golden brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.

By Bronson McKinley

Ingredients

• ✓ onion
• olive oil
• long-grain white rice
• chicken broth
• garlic salt

Instructions

1. 1 Heat oil in a nonstick saucepan over medium-high heat until almost smoking. Add rice; cook and stir quickly to toast, 2 to 3 minutes. Add onions and sauté for 1 minute.
2. 2 Stir in broth and garlic salt; bring to a boil. Reduce the heat to low, cover, and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from the heat and allow to rest for 5 minutes. Uncover and fluff with a fork.

By Mark S

Ingredients

• ✓ onion
• cabbage
• green bell pepper
• carrot
• white wine vinegar
• vegetable oil
• sugar

Instructions

1. 1 Combine cabbage, bell pepper, onion, and carrots in a large bowl.
2. 2 Whisk together vinegar, oil, and sugar in a medium bowl. Pour enough dressing over cabbage mixture to coat; mix well. Cover and refrigerate for 6 to 8 hours.
3. 3 Drain any excess liquid, toss, and serve cold.

By Jackie Smith

Ingredients

• ✓ onion
• cucumber
• salt
• white sugar
• apple cider vinegar

Instructions

1. 1 Toss cucumbers, onion, and salt together in a bowl; let stand 2 hours. Drain thoroughly.
2. 2 Stir sugar and vinegar together in a saucepan over medium-low heat; cook and stir until sugar dissolves, 5 to 10 minutes. Cool completely.
3. 3 Pour vinegar mixture over cucumbers and onion; toss to coat. Transfer to large resealable plastic freezer bags; store in the freezer.

By bhoff

Ingredients

• ✓ onion
• broccoli
• butter
• all-purpose flour
• milk
• cream cheese
• cheddar cheese
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Place a steamer basket in a pot over boiling water, and steam the broccoli about 5 minutes, until tender. Place the onions in a separate pot with enough water to cover. Bring to a boil, and cook until tender. Arrange the broccoli and onions in the prepared dish.
3. 3 Melt the butter in a saucepan over medium heat, and stir in the flour until smooth. Blend in the milk until thickened. Blend in the cream cheese until melted. Pour the mixture over the broccoli and onions. Sprinkle with Cheddar cheese, and top with bread crumbs.
4. 4 Bake covered in the preheated oven 30 minutes. Remove cover, and continue baking 30 minutes, until lightly browned.

By CATH292

Ingredients

• ✓ onion
• butter
• apple
• brown sugar
• cinnamon

Instructions

1. 1 Melt butter in a skillet over medium-high heat; cook and stir apples, onion, brown sugar, and cinnamon in the melted butter until onions are translucent and sauce is slightly reduced, 15 to 20 minutes. Cool before serving.

By jillbont