Type what you have

Ingredients

• ✓ sweet onion
• butter
• habanero pepper
• brown sugar
• salt
• black pepper

Instructions

1. 1 Heat 2 tablespoons butter in a skillet over medium heat. Stir onion, habanero pepper, brown sugar, salt, and pepper into hot butter; cook and stir until onions turn translucent and soften, 5 to 8 minutes.
2. 2 Stir 1 tablespoon butter into onion mixture and continue to cook and stir until onion caramelizes, 5 to 10 minutes. Remove onions from pan and top with remaining 1 tablespoon butter.

By Doug Matthews

Ingredients

• ✓ sweet onion
• butter
• apple
• salt
• cumin
• balsamic vinegar

Instructions

1. 1 Melt butter in a sauté pan over medium heat. Add apples, onion, salt, cumin, and balsamic vinegar; sauté until onion translucent, 5 to 7 minutes.

By IamKeebler

Ingredients

• ✓ sweet onion
• tomato
• yellow peach
• cider vinegar
• white sugar
• raisin
• lime
• ginger
• salt
• cinnamon
• red pepper

Instructions

1. 1 Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
2. 2 Combine tomatoes, yellow peaches, onion, vinegar, sugar, raisins, lime zest and juice, ginger, salt, cinnamon, and red pepper in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
3. 3 Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
4. 4 Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
5. 5 Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

By Marisa McClellan

Ingredients

• ✓ sweet onion
• white vinegar
• white sugar
• salt
• celery seed
• cucumber

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk vinegar, sugar, salt, and celery seed together in a large bow.
3. 3 Add cucumbers and onion and stir until well coated.
4. 4 Cover and refrigerate 8 hours to overnight. Serve cold.
5. 5 Serve and enjoy!

By mistyaikin

Ingredients

• ✓ sweet onion
• whole kernel corn
• tomato
• green onion
• cilantro leaves
• lime
• rice vinegar
• kosher salt

Instructions

1. 1 In a large bowl, combine the corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt.
2. 2 Cover, and chill for 45 minutes to an hour. Stir before serving.

By Twila Davis Reed

Ingredients

• ✓ sweet onion
• oil
• all-purpose flour
• baking powder
• salt
• milk
• egg
• bread crumb
• seasoned salt

Instructions

1. 1 Gather all ingredients.
2. 2 Slice onion into 1/4-inch-thick rings. Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Place a wire rack over a sheet of aluminum foil.
3. 3 Prepare breading station by setting out 3 wide, shallow dishes. Whisk flour, baking powder, and salt together in the first dish. Whisk milk and egg together in the second dish. Place bread crumbs in the third dish.
4. 4 Dip each onion ring into the flour mixture, turning several times until fully coated with flour.
5. 5 Transfer to the egg mixture and use a fork to turn until coated. Lift onion with the fork and shake gently so excess liquid drips back into the dish.
6. 6 Place onion in the bread crumbs and turn several times to coat, scooping crumbs over the ring if necessary.
7. 7 Lift again with the fork, tap any excess bread crumbs back into the dish, and place on the wire rack while you prepare the remaining onion rings.
8. 8 Deep-fry 3 to 4 onion rings at a time in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels while you deep-fry the remaining rings.
9. 9 Sprinkle with seasoning salt before serving.

By JeanieMomof3

Ingredients

• ✓ sweet onion
• sweet potato
• olive oil
• amaretto liqueur
• thyme
• salt
• black pepper
• almond

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss sweet potatoes, onions, olive oil, amaretto, thyme, salt and pepper in a shallow medium-sized baking dish.
3. 3 Cover and bake in the preheated oven for 30 minutes. Uncover and bake 20 minutes more. Sprinkle with toasted almonds.

By Jean Carper

Ingredients

• ✓ sweet onion
• bacon
• green bean
• chili powder
• brown sugar
• cinnamon
• salt
• nutmeg

Instructions

1. 1 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel.
2. 2 Drain and discard liquid from 1 can of green beans; empty both cans into a saucepan over low heat. Bring to a simmer; add bacon and sweet onion.
3. 3 Increase heat to medium-low. Stir chili powder, brown sugar, cinnamon, salt, and nutmeg into the green beans. Cook the mixture until the onions are transparent but not yet soft, about 10 minutes.

By Debbie Kumanchik

Ingredients

• ✓ sweet onion
• fennel bulb
• celery root
• salt
• black pepper
• granny smith apple
• heavy cream
• cheddar cheese

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Bring a large steamer pot of water to a boil. Place fennel, celery root, and onion slices in the steamer insert. Steam until tender, approximately 7 to 10 minutes.
3. 3 Spread the steamed vegetables and apple slices evenly in the bottom of an 8 x 8-inch baking dish. Sprinkle with salt and pepper. Pour cream around the sides of the dish until the liquid reaches half-way to the top. Sprinkle with shredded cheese, and cover tightly with foil.
4. 4 Bake in preheated oven until hot and bubbly and cheese has melted, approximately 40 minutes.

By Jani Whitsett

Ingredients

• ✓ sweet onion
• ham hock
• garlic
• chicken broth
• collard green
• apple cider vinegar
• white sugar
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine onions, ham hocks, and garlic in a stockpot; add chicken broth and simmer over medium heat until meat is falling off the bone, 1 to 2 hours.
3. 3 Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 hours.
4. 4 Serve and enjoy.

By tybright31

Ingredients

• ✓ sweet onion
• beet
• olive oil
• garlic powder
• salt
• black pepper
• sugar
• sweet potato

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss beets with 1/2 tablespoon olive oil to coat in a bowl. Spread in a single layer on a baking sheet.
3. 3 Mix remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place sweet potatoes and onion in the bag. Seal the bag and shake to coat vegetables with the oil mixture.
4. 4 Bake beets in the preheated oven for 15 minutes. Mix sweet potato mixture with beets on the baking sheet. Continue baking, stirring after 20 minutes, until all vegetables are tender, about 45 minutes.

By DRUMNWRITE

Ingredients

• ✓ sweet onion
• watermelon
• tomato
• green onion
• balsamic vinegar
• olive oil
• saccharine-based sugar substitute
• salt
• black pepper

Instructions

1. 1 Place watermelon cubes, tomato, sweet onion, and green onion into a salad bowl. In a separate bowl, whisk together the balsamic vinegar, olive oil, and sweetener until the sweetener has dissolved. Pour the dressing over the salad, and lightly toss; sprinkle with salt and black pepper to taste.
2. 2 Refrigerate at least 30 minutes before serving.

By klcrfa

Ingredients

• ✓ sweet onion
• coleslaw mix
• cider vinegar
• sugar
• salt
• mayonnaise
• sour cream
• blue cheese
• salt
• pepper

Instructions

1. 1 Toss together the coleslaw mix and onion in a bowl. In a saucepan, mix the vinegar, sugar, and 1 teaspoon salt. Bring to a boil. When sugar has dissolved, pour over the slaw mix and onion. Toss to coat, and let stand 15 minutes.
2. 2 Drain the slaw mix in a colander, and return to the bowl. Toss with mayonnaise, sour cream, and blue cheese. Season with salt and pepper. Cover and chill at least 1 hour in the refrigerator before serving.

By SHEADLEY

Ingredients

• ✓ sweet onion
• butternut squash
• acorn squash
• butter
• chicken broth
• brown sugar
• cream cheese
• black pepper
• cinnamon
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
2. 2 Melt the butter in a skillet over medium heat, and saute the onion until tender.
3. 3 In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
4. 4 Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

By LEAH977

Ingredients

• ✓ sweet onion
• spaghetti
• soy sauce
• teriyaki sauce
• honey
• ginger
• vegetable oil
• celery
• carrot
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain, then rinse with cold water to cool.
3. 3 Meanwhile, whisk together soy sauce, teriyaki sauce, honey, and ginger in a small bowl; set aside.
4. 4 Heat oil in a large skillet or wok over high heat. Cook and stir celery, carrots, onion, and green onions in hot oil until slightly tender, 5 to 7 minutes.
5. 5 Add spaghetti and soy sauce mixture. Cook, stirring frequently, until heated through, about 5 minutes.

By SarBetEns

Ingredients

• ✓ sweet onion
• coleslaw mix
• celery
• cranberry
• walnut
• white vinegar
• white sugar
• vegetable oil
• salt
• mustard
• black pepper

Instructions

1. 1 Toss coleslaw mix, onion, celery, cranberries, and walnuts in a large bowl until well mixed.
2. 2 Shake vinegar, sugar, oil, salt, mustard, and pepper in a jar with a lid until well combined; pour over slaw mixture and toss to coat. Refrigerate until ready to serve.

By TWIGGS1952

Ingredients

• ✓ sweet onion
• water
• quinoa
• red bell pepper
• kale
• coconut oil
• garlic
• feta cheese
• almond
• lemon
• olive oil
• sea salt
• black pepper

Instructions

1. 1 Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more.
2. 2 Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.

By Selayma

Ingredients

• ✓ sweet onion
• rhubarb
• almond-fruit flavored soda
• apple cider vinegar
• brown sugar
• molasses
• worcestershire sauce
• liquid smoke
• cinnamon
• allspice
• salt
• black pepper
• clove
• chipotle pepper
• garlic powder

Instructions

1. 1 Combine rhubarb, sweet onion, soda, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, ground chipotle, garlic powder, and liquid smoke in a saucepan; bring to a boil, then reduce heat to low. Simmer until rhubarb and onion are very soft, about 45 minutes, stirring often.
2. 2 Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel; pulse a few times, then puree until smooth. Puree in batches if necessary.

By Mike M

Ingredients

• ✓ sweet onion
• ring
• lid
• canning jar
• tomato paste
• cinnamon
• ginger
• celery seed
• black pepper
• salt
• mustard seed
• herb seasoning
• liquid smoke
• apple cider vinegar
• white sugar
• garlic
• jalapeno pepper
• cherry pepper
• bell pepper
• tomato
• white peach

Instructions

1. 1 Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeños, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, canning salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil. Cook, stirring until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
2. 2 Lower heat and simmer until mixture is softened and slightly reduced, 30 more minutes. Remove from heat.
3. 3 Purée mixture using a blender until smooth. Strain mixture, about 1 cup at a time, through a fine mesh strainer. Push mixture through strainer with a ladle. Discard fibrous portions of tomato skins remaining in strainer. The sauce should be glossy and thick. Stir in tomato paste, return to blender and purée until smooth.
4. 4 Sterilize jars and lids in boiling water for at least 5 minutes. Pack barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into boiling water using a holder. Leave a 2-inch space between the jars. Add more boiling water, if necessary, to bring water level to at least 1 inch above the tops of the jars. Bring to a rolling boil, cover the pot, and process for at least 30 minutes.
6. 6 Remove the jars from the stockpot and place on a heat-proof surface several inches apart until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Karen Barris Calabro

Ingredients

• ✓ sweet onion
• olive oil
• garlic
• cauliflower
• basil
• black pepper
• tomato

Instructions

1. 1 Heat the olive oil over medium heat in a large saucepan or soup pot, and cook the garlic, onion, and cauliflower, stirring occasionally, until the cauliflower is browned and tender, about 30 minutes. Pour in the basil, black pepper, and crushed tomatoes, and simmer until the sauce is thickened and the flavors have blended, about 30 more minutes.

By impellizzeri kitchen

Ingredients

• ✓ sweet onion
• tomato
• garlic
• oregano
• basil
• salt
• black pepper

Instructions

1. 1 Cut an "X" in the bottom of each tomato. Fill a large mixing bowl with ice water.
2. 2 Bring a large pot of water to a boil. Add tomatoes to the boiling water until skins start to curl, about 30 seconds. Remove tomatoes from the boiling water and submerge in the bowl of ice water until cool enough to handle, 1 to 2 minutes.
3. 3 Remove tomatoes from the ice water; peel off and discard skins. Transfer skinned tomatoes to a blender and blend until liquefied. Pour into a medium saucepan; add onion, garlic, oregano, basil, salt, and pepper. Simmer over medium heat until sauce reduces to desired consistency, 60 to 90 minutes.
4. 4 Puree pizza sauce with an immersion blender until smooth. Use sauce immediately, or store in the refrigerator overnight to allow flavors to develop.

By Xandera

Ingredients

• ✓ sweet onion
• tomato
• olive oil
• oregano
• basil
• parsley
• bread
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine tomatoes, onion, olive oil, oregano, basil and parsley in a medium bowl. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
3. 3 Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.

By Alison

Ingredients

• ✓ sweet onion
• turkey sausage
• linguine
• olive oil
• garlic
• tomato
• chicken broth
• broccoli

Instructions

1. 1 Prepare sausage according to package directions. Cool slightly, then cut into 1/4-inch slices.
2. 2 Prepare pasta according to package directions. Set aside.
3. 3 Warm olive oil in a large saucepan over medium-high heat. Sauté onion and garlic in olive oil until tender. Stir in tomatoes and chicken broth; bring to a simmer.
4. 4 Add broccoli and cooked pasta to tomato mixture. Cook until broccoli is tender, about 5 minutes. Add sausage; toss to combine.

By From the Kitchen at Johnsonville Sausage

Ingredients

• ✓ sweet onion
• olive oil
• broccoli floret
• red bell pepper
• olive
• egg
• egg white
• milk
• salt
• black pepper
• feta cheese

Instructions

1. 1 Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.
2. 2 Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.
3. 3 Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

By KIMBICA

Ingredients

• ✓ sweet onion
• eggplant
• red bell pepper
• green bell pepper
• zucchini
• tomato
• balsamic vinegar
• olive oil
• basil
• salt
• pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl.
3. 3 Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.

By impellizzeri kitchen

Ingredients

• ✓ sweet onion
• bread
• garlic
• black olive
• olive oil
• oregano
• basil
• parsley
• tomato
• feta cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil.
3. 3 Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toasted.

By Becca

Ingredients

• ✓ sweet onion
• red wine
• cumin
• white pepper
• garlic
• turkey sausage
• olive oil
• brown sugar
• mushroom
• parsley
• garlic
• olive oil
• cayenne pepper
• paprika
• oregano
• basil
• salt
• green olive
• red wine
• tomato
• tomato sauce
• tomato

Instructions

1. 1 Mix together the crushed tomatoes, tomato sauce, stewed tomatoes, 1 cup of red wine, green olives, 4 teaspoons of sea salt, basil, oregano, paprika, and cayenne pepper in a slow cooker. Set the cooker to Low.
2. 2 While the cooker is warming up, place 3 tablespoons of olive oil in a skillet over medium heat, and cook 3/4 cup of sweet onion until the onion just begins to soften, about 2 minutes; stir in 1 clove of garlic. Cook the mixture for 3 more minutes before mixing in parsley and mushrooms. Reduce heat, and simmer the mixture for about 10 minutes. Stir in the brown sugar, and mix to dissolve.
3. 3 While the parsley and mushrooms are simmering, heat 3 more tablespoons of olive oil in a skillet over medium heat, and stir in the remaining onion and the sausage. Brown the sausage, breaking the meat up into crumbles as it cooks, about 10 minutes; season the mixture with white pepper and cumin. Pour 1 cup of red into the skillet, and scrape the pan with a wooden spoon to dissolve any brown flavor bits into the wine. Simmer for about 10 minutes; pour the sausage mixture into the skillet with the parsley and mushrooms. Bring to a simmer over medium-low heat just until all the ingredients have had time to introduce themselves to each other, about 10 minutes. Pour the sausage mixture into the slow cooker.
4. 4 Cook on Low for 8 hours to overnight. Add more red wine or water if needed to prevent the sauce from getting too thick and burning on the bottom.

By Robert Salmon

Ingredients

• ✓ sweet onion
• cooking spray
• sourdough bread
• cheddar cheese
• green bell pepper
• yellow bell pepper
• red bell pepper
• bacon
• egg
• sour cream
• mustard
• herb seasoning blend
• salt
• black pepper

Instructions

1. 1 Spray a 9x13-inch glass baking dish with cooking spray.
2. 2 Lay slices of bread in the bottom of the prepared pan in a single layer, trimming and filling in gaps as necessary. Spread 1 cup Cheddar cheese, onion, green bell pepper, yellow bell pepper, red bell pepper, and bacon on top, in that order.
3. 3 Whisk eggs, sour cream, mustard, seasoning blend, salt, and pepper together in a bowl until well combined. Pour mixture over bread, making sure to soak the top layer.
4. 4 Cover baking pan and refrigerate strata at least 8 hours.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Uncover strata and bake in the preheated oven for 45 minutes.
7. 7 Sprinkle remaining Cheddar cheese evenly on top and return to the hot oven. Bake until Cheddar cheese is melted, 10 to 15 minutes more.
8. 8 Let strata stand 5 minutes before serving.

By Felix4067

Ingredients

• ✓ sweet onion
• fettuccine pasta
• garlic
• oregano
• olive oil
• tomato
• basil
• salt
• pepper
• spinach
• shrimp
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain.
2. 2 Meanwhile, combine garlic, onion, and oregano in the bowl of a food processor; pulse until finely chopped. Heat olive oil in a large skillet over medium heat. Add onion mixture; cook and stir until fragrant and almost golden. Mix in tomatoes, basil, salt, and pepper. Simmer for about 5 minutes while pasta is cooking, stirring occasionally.
3. 3 Mix in spinach until wilted. Just before pasta is done, stir in shrimp and cook until heated through.
4. 4 Toss together shrimp mixture and pasta in a large serving bowl. Mix in mozzarella cheese.

By Lisa Nichols

Ingredients

• ✓ sweet onion
• beet
• garlic
• olive oil
• thyme
• salt
• black pepper
• vegetable broth
• lemon juice
• heavy cream
• parmesan cheese
• fettuccine pasta
• parmesan cheese
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine beets, onion, and garlic cloves in a large bowl. Add olive oil, 1 teaspoon thyme, salt, and pepper; toss to coat. Transfer to a baking sheet.
3. 3 Roast in the preheated oven until cooked through and tender, about 1 hour.
4. 4 Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove and discard beet skins.
5. 5 Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
6. 6 Stir heavy cream into beet mixture in the saucepan. Cook over medium-low heat until it begins to simmer, about 5 minutes. Stir in 1/2 cup Parmesan cheese until melted. Set beet sauce aside.
7. 7 Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
8. 8 Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.

By My Hot Southern Mess