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
• tomato
• garlic
• fennel seed
• basil
• olive oil
• salt
• pepper
• french bread
• olive oil

Instructions

1. 1 In a bowl, mix together the tomatoes, onion, garlic, fennel seed, basil, 1/3 cup olive oil, salt, and pepper. Chill for at least 1 hour to blend the flavors.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Brush both sides of bread slices with some of the 1/4 cup of olive oil; place slices onto a baking sheet. Toast the bread until golden brown and crunchy on the outside, about 3 minutes per side. To serve, spoon the tomato mixture onto the toasted bruschetta and arrange on a serving platter.

By Sally Rogers

Ingredients

• ✓ sweet onion
• water
• brown rice
• red bell pepper
• green pea
• raisin
• kalamata olive
• vegetable oil
• balsamic vinegar
• dijon mustard
• salt
• black pepper
• feta cheese

Instructions

1. 1 Bring water and brown rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
2. 2 Combine bell pepper, peas, raisins, onion, and olives in a large bowl.
3. 3 Whisk oil, vinegar, and mustard together in a separate bowl.
4. 4 Stir brown rice and vinaigrette into bell pepper mixture; season with salt and black pepper.
5. 5 Top salad with feta cheese before serving.

By Anne

Ingredients

• ✓ sweet onion
• ground lamb
• ground beef
• mint
• ginger root
• garlic
• salt
• black pepper
• greek yogurt
• lemon
• garlic
• salt
• green tomato
• ciabatta sandwich roll
• feta cheese
• arugula

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Make the patties: Mix ground lamb, ground beef, mint, ginger, garlic, salt, and pepper in a large bowl until just combined. Divide evenly into four portions and shape into large patties. Set aside.
3. 3 Make the sauce: Mix Greek yogurt, lemon zest, garlic, and salt in a bowl; cover and refrigerate.
4. 4 Cook burger patties on the preheated grill until cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
5. 5 While burgers are cooking, get ready to assemble: Place slices of onion and green tomato on the grill. Cook until lightly charred, about 1 minute on each side.
6. 6 Spread yogurt sauce over sliced ciabatta rolls. Continue assembly by placing each burger patty on a roll. Divide feta cheese slices over the patties. Top each with a slice of grilled tomato, grilled onion, and 2 leaves of arugula, followed by the top half of the roll.

By HerbanSpoons

Ingredients

• ✓ sweet onion
• black pepper
• salt
• red pepper flakes
• oregano
• garlic
• caper
• rosemary
• white balsamic vinegar
• basil
• olive oil
• kalamata olive
• feta cheese
• red bell pepper
• grape tomato
• chickpea
• zucchini

Instructions

1. 1 Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

By ChristineM

Ingredients

• ✓ sweet onion
• couscous
• water
• cilantro
• red bell pepper
• green bean
• olive oil
• cinnamon stick
• garlic
• carrot
• artichoke heart
• tomato
• chickpea
• chicken thigh
• cayenne pepper
• cumin
• salt
• coriander
• ginger
• turmeric

Instructions

1. 1 Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.
2. 2 Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.
3. 3 Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.
4. 4 Cover the slow cooker and cook on Low for approximately 2 hours.
5. 5 Place green beans, bell pepper, and cilantro over chicken. Cover and cook approximately 3 hours more.
6. 6 Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.
7. 7 Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.

By DEBMCE4

Ingredients

• ✓ sweet onion
• blue cheese

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Cut off enough from the bottom of the onion for it to sit flat. Scoop out 1/3 of the flesh starting from the top of the onion. Fill the core with blue cheese.
3. 3 Wrap the onion in aluminum foil and grill, blue cheese-side-up, until tender, about 40 minutes.

By SHARON1026

Ingredients

• ✓ sweet onion
• mayonnaise
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 2 quart baking dish with cooking spray.
2. 2 In a large mixing bowl, combine the mayonnaise, onions and cheese. Pour the mixture into the baking dish and bake for approximately 45 minutes, until the top is slightly brown. Serve hot with buttery, round crackers.

By Noreen P

Ingredients

• ✓ sweet onion
• mayonnaise
• cheddar cheese
• white sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Stir onion, mayonnaise, Cheddar cheese, and sugar together in a pie plate.
3. 3 Bake in preheated oven until bubbly and brown around the edges, 25 to 30 minutes.

By DoreenRN

Ingredients

• ✓ sweet onion
• balsamic vinegar
• honey
• tarragon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish.
3. 3 Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour.
4. 4 Bake for 30 to 40 minutes or until onions are tender.

By Maryellen Kline-Lapati

Ingredients

• ✓ sweet onion
• chicken breast
• barbecue sauce

Instructions

1. 1 Put chicken breasts in a slow cooker and top with onion and barbeque sauce.
2. 2 Cook on High for 4 hours. Shred chicken with 2 forks and continue cooking Low for 4 hours more.

By PAMELA39

Ingredients

• ✓ sweet onion
• garlic
• soy sauce
• vinegar
• chicken

Instructions

1. 1 Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

By ADRIENNELAPP