Type what you have

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
• 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
• 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
• 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

Ingredients

• ✓ onion
• cream of mushroom soup
• ham
• russet potato
• cheese blend
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread about 2/3 of one can of mushroom soup into the bottom of a 9-inch square baking dish. Layer about 1/2 of the ham slices, 1/3 of the potato slices, 1/2 of the onion slices, and 1/3 of the Italian cheese blend atop mushroom soup.
3. 3 Layer about 1/2 of the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over potatoes.
4. 4 Finish layering with remaining ham slices, remaining onion slices, about 1/2 of the remaining cheese, and remaining potato slices. Spread second can of mushroom soup over the top layer. Sprinkle remaining cheese on top. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 1 hour. Remove foil and continue baking for another 45 minutes. Turn heat off, replace aluminum foil on the dish, and let the potatoes bake in the cooling oven until the sauce is absorbed, about 30 minutes more.

By Barbara Burns

Ingredients

• ✓ onion
• bacon
• pork and beans
• brown sugar
• worcestershire sauce
• mustard

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
3. 3 Combine pork and beans, onion, brown sugar, Worcestershire sauce, and mustard in a 2-quart casserole dish. Chop drained bacon and stir into pork and beans mixture. Cover dish with aluminum foil.
4. 4 Bake in preheated oven for 90 minutes.

By Braydonsmom

Ingredients

• ✓ onion
• ground pork
• pork liver
• salt
• pepper
• sausage casing

Instructions

1. 1 Mix together pork, liver, onions, salt and pepper. Put into casings and boil in water for one hour.

By Tina

Ingredients

• ✓ onion
• olive oil
• garlic
• zucchini
• cayenne pepper
• apple cider vinegar

Instructions

1. 1 Heat 2 tablespoons olive oil in a skillet over medium heat, and saute onion and garlic until tender and lightly browned. Mix in the zucchini. Continue to cook and stir until zucchini is tender. Season with cayenne pepper. Sprinkle with vinegar. Reduce heat to low, cover skillet, and continue cooking 2 to 3 minutes. Remove cover, and taste. If not at desired 'vinegar' flavor, add another splash, cover, and simmer for another minute.

By Nadine Eubanks

Ingredients

• ✓ onion
• butter
• black rice
• almond
• water
• chicken bouillon

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a saucepan over medium heat. Add black rice, onion, and almonds; cook and stir until lightly toasted, 5 to 10 minutes.
3. 3 Add water and bouillon; bring to a boil.
4. 4 Reduce the heat to low, cover, and simmer until rice is tender and liquid is absorbed, 25 to 30 minutes.

By Love2cook32

Ingredients

• ✓ onion
• butter
• brussels sprout
• salt
• black pepper
• white cooking wine

Instructions

1. 1 Melt honey-flavored butter in a large skillet over medium-high heat; saute onion in butter until golden and glazed, 5 to 7 minutes.
2. 2 Add Brussels sprouts to the skillet; season with salt and pepper. Saute sprouts until crisp-tender, 5 to 7 minutes. Remove skillet from heat, drizzle wine over the sprouts, and toss to coat.

By Pat

Ingredients

• ✓ onion
• olive oil
• brussels sprout
• salt
• black pepper
• vegetable broth

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot; cook and stir onion in hot oil until translucent, about 2 minutes. Add Brussels sprouts and cook for 1 minute more. Sprinkle with salt and pepper; pour vegetable broth over Brussels sprouts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ onion
• bacon
• brussels sprout
• white sugar
• salt
• black pepper

Instructions

1. 1 Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 7 to 10 minutes. Drain on paper towels, leaving grease in the skillet.
2. 2 Cook onion in the bacon grease in the skillet until translucent, about 5 minutes. Add Brussels sprouts and toss to coat in the bacon grease. Cook and stir until browned and tender, about 5 minutes. Stir in sugar, salt, and black pepper; sprinkle in bacon pieces.

By Brandi Ratcliff

Ingredients

• ✓ onion
• red wine
• olive oil
• sugar
• salt
• thyme

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Whisk together wine, oil, sugar, and salt in a 3-qt. rectangular baking dish. Add onions. Cover with foil. Roast for 30 minutes.
3. 3 Stir onions. Roast, uncovered and stirring once, until onions are tender and caramelized and liquid in the bottom of dish is thickened, about 30 minutes more. Garnish with thyme.

By Betty Soup

Ingredients

• ✓ onion
• russet potato
• all-purpose flour
• egg
• oil
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed.
3. 3 Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2-inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.
4. 4 Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
5. 5 Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
6. 6 Serve hot and enjoy!

By your mom

Ingredients

• ✓ onion
• ground beef
• garlic
• tomato sauce
• chili powder
• beef bouillon
• cumin
• sugar

Instructions

1. 1 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in the onions and garlic. Cook and stir until onions are tender. Mix in tomato sauce, chili powder, beef bouillon, cumin and white sugar. Cover and reduce heat to simmer. Simmer 20 minutes before serving hot over frankfurters.

By Lindsay

Ingredients

• ✓ onion
• bacon
• pork
• bean
• brown sugar
• molasses
• mustard

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, about 10 minutes.
2. 2 Stir pork and beans, onion, brown sugar, molasses, and mustard into bacon in the skillet; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thickened, 15 to 20 minutes.

By Michele Davis

Ingredients

• ✓ onion
• potato
• all-purpose flour
• butter
• salt
• black pepper
• whole milk

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Arrange about ⅓ potato slices in the bottom of the prepared baking dish; top with about ⅓ onion slices. Sprinkle 3 tablespoons flour over potato and onion layer; place 2 tablespoons cubed butter on top. Season layer with salt and black pepper. Repeat layering twice more.
3. 3 Heat milk in a saucepan over medium-low heat until warm. Pour enough warm milk over mixture in the baking dish until top of the liquid is level with the final layer of potatoes.
4. 4 Bake in the preheated oven until potatoes are tender and sauce is bubbling with a golden brown crust, 45 to 60 minutes. Place a baking sheet underneath the baking dish to catch any drips; the sauce may bubble up over the sides. Serve hot and enjoy!

By Jane Boswell-Purdy

Ingredients

• ✓ onion
• zucchini
• buttermilk baking mix
• parmesan cheese
• salt
• vegetable oil
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine zucchini, buttermilk baking mix, onion, parmesan cheese, salt, oil, and eggs in a medium-sized mixing bowl; spread mixture into a 9x13-inch baking pan.
3. 3 Bake in the preheated oven for 30 minutes. Serve warm.

By Susan Sunderman

Ingredients

• ✓ onion
• bacon
• yellow squash
• jalapeno pepper
• soy sauce
• salt
• pepper

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, reserving bacon drippings in the skillet.
2. 2 Add squash, onion, and jalapeño to the skillet. Fry until tender, but still firm, stirring frequently. Crumble bacon into the skillet; season with soy sauce, salt, and pepper. Stir to blend in seasonings and serve.

By ANN_GIRL

Ingredients

• ✓ onion
• butter
• bacon
• green cabbage
• salt
• black pepper
• heavy cream

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Saute onion and bacon in hot butter until bacon is browned and crisped, 5 to 7 minutes. Stir cabbage into bacon mixture and season with salt and black pepper.
2. 2 Pour cream over cabbage mixture and stir; bring to a simmer, reduce heat to low, cover the skillet with a lid, and cook until cabbage is tender, 5 to 10 minutes.

By cowboybob

Ingredients

• ✓ onion
• egg noodle
• butter
• garlic
• spinach
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
2. 2 While the noodles boil, melt butter in a skillet over medium-high heat. Sauté onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; sauté until the spinach is just barely wilted, about 2 minutes.
3. 3 Stir spinach mixture into the noodles; season with salt and pepper.

By Judy in Delaware

Ingredients

• ✓ onion
• broccoli
• garlic
• olive oil
• vegetable broth
• cream cheese
• lemon pepper
• red pepper flakes

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place broccoli, onion, garlic, and olive oil in a large bowl and toss to coat evenly. Place on the prepared baking sheet in a single layer.
3. 3 Roast vegetables until soft, 30 to 35 minutes, stirring every 10 minutes. Remove from oven. Chop 1/4 cup of broccoli florets; set aside for garnish.
4. 4 Combine remaining vegetables with vegetable broth, cream cheese, and lemon pepper in a high-powered blender or food processor in batches. Puree soup until smooth.
5. 5 Pour soup into a saucepan over medium-low heat until warmed through, about 5 minutes. Season with additional lemon pepper to taste. Ladle into bowls. Garnish with reserved chopped broccoli and crushed red pepper.

By France Cevallos

Ingredients

• ✓ onion
• olive oil
• jalapeno pepper
• corn
• salt
• black pepper
• cilantro

Instructions

1. 1 Heat olive oil over medium-low heat. Add jalapeño pepper; cook and stir until softened, about 5 minutes. Add onion; cook and stir until softened, about 2 minutes. Add corn; season with salt and black pepper. Cook and stir until corn is hot, about 5 minutes. Stir in cilantro to combine; simmer 30 to 60 seconds.

By shackbart

Ingredients

• ✓ onion
• sour cream
• horseradish
• lemon juice
• salt
• paprika
• garlic salt

Instructions

1. 1 In a medium bowl, stir together sour cream, horseradish, and lemon juice. Season with salt, paprika, garlic salt, and minced onion. Mix and then chill for about 20 minutes to let the flavors blend before you start dipping.

By Connie Wilcoxson Shinpaugh

Ingredients

• ✓ onion
• coleslaw mix
• creamy salad dressing
• white sugar
• vegetable oil
• white vinegar
• poppy seed
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Combine coleslaw mix and onion in a large bowl.
3. 3 Whisk salad dressing, sugar, vegetable oil, vinegar, poppy seeds, and salt together in a medium bowl until blended.
4. 4 Pour dressing over coleslaw mixture and toss to coat. Chill for at least 2 hours before serving.

By Sandi Gregory Johnson

Ingredients

• ✓ onion
• oil
• summer squash
• all-purpose flour
• corn muffin mix
• egg
• baking powder
• salt

Instructions

1. 1 Heat oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
2. 2 Place squash in a pot with enough water to cover; bring to a boil, and cook until tender, about 10 minutes. Drain, then mash.
3. 3 Combine 2 cups mashed squash, onion, and eggs in a bowl. Combine flour, muffin mix, baking powder, and salt in a separate bowl; stir in squash mixture until thoroughly combined.
4. 4 Drop fritter mixture by rounded tablespoons into the hot oil; fry until evenly brown and crisp. Drain on paper towels.

By JEANJELLYBEAN

Ingredients

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

Instructions

1. 1 Peel cucumbers, slice wafer-thin, sprinkle with salt. Set aside for 30 minutes; squeeze cucumbers to release moisture.
2. 2 Combine sugar, vinegar, onion, water, and celery seeds in a bowl; add cucumbers and stir until evenly coated.
3. 3 Cover and refrigerate for 1 hour.

By Karen

Ingredients

• ✓ onion
• potato
• all-purpose flour
• salt
• butter
• milk
• paprika

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 1-quart casserole dish.
2. 2 Spread about 1/3 of the potatoes into the bottom of the prepared dish. Mix flour and salt together in a small bowl until combined; sprinkle about 1/3 of the mixture over potatoes. Dot potato layer with about 1/3 of the butter. Sprinkle about 1/3 of the onion over butter and potatoes. Repeat layering two more times.
3. 3 Stream milk over potato mixture in the dish. Sprinkle paprika over the top.
4. 4 Bake in the preheated oven until the top is nicely browned, about 1 hour.

By mkbeatles

Ingredients

• ✓ onion
• cauliflower
• butter
• butter
• bread crumb
• salt
• black pepper

Instructions

1. 1 Place the cauliflower into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until fork-tender, 5 to 7 minutes. Drain and allow to steam dry for a minute or two; chop into bite-size pieces.
2. 2 Melt 1 tablespoon butter in a skillet over medium-high heat. Cook the onion in the butter until the onion is browned, about 5 minutes. Add 3 tablespoons of butter and cook until the butter is melted. Stir in the bread crumbs and cook until the mixture bubbles. Mix the cauliflower into the skillet and cook until the cauliflower is warm, 3 to 5 minutes. Season with salt and black pepper; serve hot.

By ChristinaB