Type what you have

Ingredients

• ✓ red onion
• garlic
• turkey sausage
• russet potato
• seasoning salt
• black pepper
• cayenne pepper
• evaporated milk
• butter
• parsley

Instructions

1. 1 In a blender or food processor, puree garlic and onion. Heat garlic and onion puree with Italian sausage in a skillet over medium heat. Cook until sausage is no longer pink.
2. 2 Transfer the sausage mixture to a large soup pot. Add potatoes and water to cover. Stir in the seasoned salt, black pepper and cayenne pepper to taste. Bring to a boil over medium-high heat and cook until potatoes are tender. when potatoes are done, stir in the butter, evaporated milk and parsley. Cook long enough for the butter to melt. Serve hot with bread or crackers.

By Pam V

Ingredients

• ✓ red onion
• chourico
• chickpea
• tomato
• sweet potato
• vegetable broth
• thyme
• spinach
• salt
• black pepper

Instructions

1. 1 Cook the chourico in a soup pot over medium-high heat until it releases some oil. Add the chopped onion; stir and cook until the onions are soft, about 5 minutes. Mix in the garbanzo beans, diced tomatoes, sweet potatoes, vegetable broth, and thyme. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the sweet potatoes are soft, about 10 minutes.
2. 2 Stir the baby spinach into the soup and continue cooking for 5 minutes. Season with salt and pepper to taste.

By ASHLEY_S

Ingredients

• ✓ red onion
• parmesan cheese
• white wine
• lemon juice
• parsley
• black pepper
• artichoke bottom
• garlic
• olive oil
• tomato paste
• sun-dried tomato
• chicken broth
• pepper
• salt
• chicken breast
• water
• porcini mushroom

Instructions

1. 1 Place the dried mushrooms into the boiling water and set aside until softened, about 20 minutes. Once softened, squeeze excess water from mushrooms and finely chop. Reserve the mushroom-flavored water.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate.
3. 3 Season chicken breasts with salt and pepper. Grill chicken breasts until no longer pink in the center, about 6 minutes per side. Once cooked, set aside.
4. 4 Pour chicken broth into a large pot, and bring to a boil over high heat. Stir in sun-dried tomatoes, tomato paste, and reserved mushroom liquid. Reduce heat to medium-low, and simmer for 15 minutes.
5. 5 Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the chopped mushrooms, artichokes, pepper, parsley, lemon juice, and white wine. Bring to a boil over high heat, then reduce heat and simmer 10 minutes; add to the simmering chicken broth.
6. 6 Slice the grilled chicken breasts into strips and stir into the simmering soup. Sprinkle with Parmesan cheese before serving.

By ruthietoothie9

Ingredients

• ✓ red onion
• lemon
• egg
• vermicelli pasta
• chickpea
• green lentil
• water
• tomato
• cayenne pepper
• ginger
• cinnamon
• turmeric
• black pepper
• margarine
• cilantro
• celery
• onion
• lamb meat

Instructions

1. 1 Combine lamb, onions, celery, cilantro, margarine, pepper, turmeric, cinnamon, ginger, and cayenne in a large soup pot over low heat. Cook, stirring frequently, for 5 minutes. Pour in tomatoes (without juice) and simmer for 15 minutes.
2. 2 Add water, reserved tomato juice, and lentils. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour 50 minutes.
3. 3 Increase the heat to medium-high and add garbanzo beans and vermicelli pasta. Cook until noodles are tender yet firm to the bite, about 10 minutes. Stir in eggs and lemon juice and cook for 1 minute.

By Tali

Ingredients

• ✓ red onion
• olive oil
• black forest ham
• pineapple
• kale
• rainbow chard
• feta cheese
• almond
• cranberry

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add ham, pineapple, and onion; cook until onion is tender and lightly browned, about 10 minutes.
2. 2 Add kale and chard; cover and cook until wilted and reduced by half, about 7 minutes. Toss mixture, cover, and continue to cook until greens have softened, 3 to 4 minutes more.
3. 3 Transfer kale-chard mixture to a large bowl; stir in feta cheese, almonds, and cranberries.

By ewzmom

Ingredients

• ✓ red onion
• watermelon
• feta cheese
• arugula
• pine nut
• parsley
• mint
• olive oil
• lemon juice
• salt
• black pepper

Instructions

1. 1 Combine watermelon, feta cheese, red onion, arugula, pine nuts, parsley, and mint in a large bowl.
2. 2 Whisk oil, lemon juice, salt, and black pepper together in a separate bowl; drizzle over salad and toss to coat.

By tisa74

Ingredients

• ✓ red onion
• potato gnocchi
• chicken breast
• peanut butter
• green curry paste
• olive oil
• honey
• salt
• broccoli
• cilantro
• peanut
• lime

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
3. 3 Toss chicken, peanut butter, curry paste, 3 tablespoons olive oil, honey, and salt together in a large bowl using your hands.
4. 4 Combine broccoli, red onion, and remaining 2 tablespoons olive oil in a separate bowl until well coated. Place chicken in a roasting dish; add broccoli mixture and gnocchi.
5. 5 Bake in the preheated oven until chicken is no longer pink in centers and juices run clear, about 30 minutes, stirring halfway. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Top servings with cilantro, peanuts, and lime juice.

By marbarusa

Ingredients

• ✓ red onion
• chervil
• olive
• cherry tomato
• grape tomato
• carrot
• haricot vert
• black pepper
• kosher salt
• olive oil
• ginger
• jalapeno pepper
• mustard
• honey
• dill
• thyme
• parsley
• shallot
• soy sauce
• lime juice
• lemon juice
• orange juice
• red wine vinegar
• ahi tuna steak
• red pepper flakes
• parsley
• olive oil

Instructions

1. 1 Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
2. 2 Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
3. 3 Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
4. 4 When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
5. 5 Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
6. 6 To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.

By Ryan Nomura

Ingredients

• ✓ red onion
• green bean
• salad dressing

Instructions

1. 1 Place beans in a serving dish. Toss with onion and salad dressing. Cover the dish with plastic wrap and chill in the refrigerator for 1 hour.

By Dale

Ingredients

• ✓ red onion
• concord grape
• brown sugar
• balsamic vinegar

Instructions

1. 1 Immerse a jar with a tight fitting lid in simmering water until grape jam is ready. Wash lid in warm, soapy water.
2. 2 Place grapes in a saucepan and crush with a potato masher until they begin to release some juice. Cover and cook over low heat until grapes are very soft and can be easily crushed, about 10 minutes. Remove from heat and set aside to cool.
3. 3 Push grapes and all of the accumulated juice through a food mill or a fine mesh strainer. Extract as much pulp and juice as you can and return back to the saucepan. This should yield a generous 2 cups pulp. Discard leftover seeds.
4. 4 Add onion, brown sugar, and balsamic vinegar to grape pulp and mix until sugar has dissolved. Bring to a boil over medium-high heat, then reduce temperature to low and simmer, uncovered, stirring occasionally at the beginning and then more regularly to prevent scorching, until jam is thick, about 30 minutes. (Do not overcook--jam will thicken more as it cools.)
5. 5 Pour hot jam into the sterilized jar, seal tightly with the clean lid, and allow to cool. Store in the refrigerator and use within 2 weeks.

By nch

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
• butter
• cream of mushroom soup
• milk
• green pea
• sour cream

Instructions

1. 1 In small saucepan saute onion in butter. Add soup, milk, and peas. Heat on medium-low until peas are soft. Add sour cream. Stir. When hot, serve. Add sour cream to thickness desired.

By Lois

Ingredients

• ✓ red onion
• margarine
• milk
• cream cheese
• processed cheese
• broccoli

Instructions

1. 1 Melt butter or margarine over medium heat in a 2 quart saucepan. Cook and stir onions in butter or margarine until tender.
2. 2 Add milk and cream cheese; stirring until cream cheese melts. Stir in cheese food and broccoli. Stir until cheese food melts, and soup is heated through.

By wendy

Ingredients

• ✓ red onion
• vegetable oil
• long-grain white rice
• black pepper
• chicken broth

Instructions

1. 1 Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

By Denyse

Ingredients

• ✓ red onion
• cider vinegar
• sugar
• salt

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
2. 2 Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
3. 3 Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
4. 4 Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.

By CookBrooke

Ingredients

• ✓ red onion
• olive oil
• fig
• balsamic vinegar
• white sugar

Instructions

1. 1 Heat olive oil in a saucepan over medium heat; stir onion in the hot oil. Reduce heat to medium-low, cover saucepan, and cook, stirring occasionally, until onion is softened and caramel-colored, 20 to 25 minutes.
2. 2 Stir figs into onion; cook and stir until figs begin to lose their shape and have softened into onion, 10 to 15 minutes. Pour balsamic vinegar into fig-onion mixture; cook until all the liquid has evaporated, 5 to 10 minutes. Stir sugar, 1 tablespoon at a time, into fig-onion mixture until desired sweetness is reached. Serve warm or chilled.

By Thea McAbbott

Ingredients

• ✓ red onion
• tomato
• avocado
• black pepper
• balsamic vinaigrette salad dressing

Instructions

1. 1 Toss together tomatoes, avocados, and red onion in a large serving bowl. Dust lightly with black pepper, then pour salad dressing over. Cover and chill in the refrigerator until flavors blend, at least 1 hour.

By Mica

Ingredients

• ✓ red onion
• green bean
• stuffed green olive
• lettuce
• bacon bit

Instructions

1. 1 Place the green beans and onion in a large resealable plastic bag. Pour in the olives and liquid. Seal bag, and marinate at least 1 hour, turning occasionally. Serve over lettuce leaves, and sprinkle with bacon bits.

By CAROLINECOOKS

Ingredients

• ✓ red onion
• chicken breast
• cucumber
• garlic
• ranch dressing
• black pepper

Instructions

1. 1 Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
2. 2 Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.

By My Hot Southern Mess

Ingredients

• ✓ red onion
• multigrain bread
• avocado
• cilantro
• parmesan cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place bread slices on a baking sheet under the preheated broiler until toasted, 1 to 2 minutes.
3. 3 Mix together mashed avocados, red onion, and cilantro in a bowl. Spread on toasted bread and sprinkle with Parmesan cheese.
4. 4 Return to broiler until cheese is melted, 2 to 3 minutes.

By Charles Wees

Ingredients

• ✓ red onion
• beet
• pea
• vegan mayonnaise
• onion powder

Instructions

1. 1 Dice or julienne pickled beets. Toss with peas and onion in a bowl.
2. 2 Combine vegan mayonnaise and onion powder in a separate bowl. Stir into beet mixture.
3. 3 Chill to let flavors blend, about 1 hour. Serve.

By Denise Rutledge

Ingredients

• ✓ red onion
• shrimp
• pea
• ranch dressing
• boston lettuce

Instructions

1. 1 Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
2. 2 Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
3. 3 Arrange lettuce onto 4 plates; top with shrimp mixture.

By Crystal

Ingredients

• ✓ red onion
• pinto bean
• pork
• barbecue sauce
• water

Instructions

1. 1 Combine pinto beans, pulled pork, barbecue sauce, onion, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 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 Soup Loving Nicole

Ingredients

• ✓ red onion
• broccoli floret
• cauliflower
• italian dressing
• sunflower seed

Instructions

1. 1 In a mixing bowl, combine the broccoli, cauliflower, onions and dressing. Toss, cover and refrigerate. Sprinkle with sunflower seeds before serving.

By Deb

Ingredients

• ✓ red onion
• spinach
• arugula
• mandarin orange
• pomegranate

Instructions

1. 1 Place the spinach and arugula leaves into a mixing bowl. Add the onion, mandarin oranges, and pomegranate seeds. Toss gently by hand to mix.

By Shay

Ingredients

• ✓ red onion
• butter
• apple
• salt

Instructions

1. 1 Heat butter in a skillet over medium heat until melted and foam subsides. Add onion and cook until translucent, about 5 minutes. Add apples, and cook until onion starts to brown and apples are tender, about 10 more minutes. Sprinkle with salt to taste.

By jin

Ingredients

• ✓ red onion
• whole kernel corn
• cilantro
• lime
• chipotle chile in adobo sauce
• salt

Instructions

1. 1 Mix corn, onion, cilantro, lime juice, chipotle pepper, and salt together in a bowl.

By Yary Quinn

Ingredients

• ✓ red onion
• olive oil
• balsamic vinegar
• bread crumb
• self-rising flour
• halibut fillet

Instructions

1. 1 Heat 1/4 to 1/2 inch of oil in a large heavy skillet over medium heat. While that is warming, place the red onion onto a platter and sprinkle with balsamic vinegar.
2. 2 Combine the bread crumbs and flour. Press fish into the mixture to coat on both sides. Fry in the hot oil until cooked through, about 5 minutes on each side.
3. 3 Transfer to the dish of onions and allow to drain. Wait 5 minutes and then transfer to serving plates. Spoon some of the vinegar and onions over the top for show.

By sylvaere

Ingredients

• ✓ red onion
• beet
• white sugar
• mustard
• white wine vinegar

Instructions

1. 1 Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
2. 2 In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
3. 3 Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

By Myra

Ingredients

• ✓ red onion
• cucumber
• white wine vinegar
• sugar
• ginger paste
• black sesame seed

Instructions

1. 1 Peel cucumbers, cut in half lengthwise, and scoop out the seeds. Cut each half into 1/4-inch slices and place in a medium bowl. Stir in red onion slices and set aside.
2. 2 Whisk vinegar, sugar, and ginger paste together in a small bowl until the sugar is dissolved. Add dressing to cucumber mixture and mix well. Stir in sesame seeds and refrigerate for about 1 hour to let the flavors meld.

By lutzflcat