Type what you have

Ingredients

• ✓ onion
• cooking spray
• parmesan cheese
• cheddar cheese
• baking mix
• milk
• egg white
• garlic salt

Instructions

1. 1 Generously grease the inside of a slow cooker with cooking spray. Set aside 1 tablespoon each of Parmesan and Cheddar cheeses.
2. 2 Combine baking mix, milk, remaining Parmesan and Cheddar cheeses, egg whites, minced onion, and garlic salt in a bowl until well mixed. Pour into the prepared slow cooker and sprinkle reserved Parmesan and Cheddar over top.
3. 3 Cook on High until bread is cooked through, about 1 hour.

By FOURBGIRL

Ingredients

• ✓ onion
• cooking spray
• corn muffin mix
• milk
• egg
• ham
• jalapeno pepper
• corn kernel
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 18 mini muffin cups with nonstick spray.
2. 2 Blend muffin mix, milk, and egg in a bowl; batter will be slightly lumpy.
3. 3 Spray a skillet with cooking spray and heat over medium heat. Add ham, jalapeño peppers, onion, and corn kernels; sauté for 5 minutes.
4. 4 Stir ham mixture into the muffin batter. Fold in Monterey Jack cheese. Use a 1-tablespoon scoop to fill each prepared muffin cup about 3/4 full.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean and muffins are lightly browned, about 10 minutes.
6. 6 Remove corn muffins from the pan. Serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ onion
• water
• active dry yeast
• white sugar
• all-purpose flour
• fennel seed
• salt
• red pepper flake
• garlic

Instructions

1. 1 Combine water, yeast, and sugar in a measuring cup. Mix well. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Whisk flour, fennel seeds, salt, red pepper flakes, onion, and garlic together in a large bowl making sure any flour clumps are broken up. Slowly pour in yeast mixture; stir.
3. 3 Knead dough by hand until well combined and an even consistency is reached. Transfer dough to an oiled bowl, turn to coat. Cover bowl with plastic wrap; rest on the countertop, 10 to 14 hours.
4. 4 Turn dough out onto the counter; knead once more. Let rise, 30 to 60 minutes.
5. 5 Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Sprinkle bottom of an oven-safe Dutch oven with flour, cover with the lid, place in the oven while preheating.
6. 6 Remove Dutch oven from oven. Carefully place dough in the pot; cover with the lid.
7. 7 Bake in the preheated oven for 30 minutes. Remove the lid; continue to bake until golden, about 30 minutes more. Transfer to a rack to cool.

By Marvelous Munch

Ingredients

• ✓ onion
• green lentil
• white rice
• green chile pepper
• ginger root
• cumin seed
• salt
• cooking spray

Instructions

1. 1 Place the lentils and rice into a large container and cover with several inches of cool water; let stand 4 hours to overnight.
2. 2 Blend the lentils, rice, green chile peppers, and ginger together into a smooth paste using a blender or food processor. Stir the cumin seed and salt into the paste.
3. 3 Prepare a flat griddle (tawa) or large, flat-bottomed skillet and place over medium-low heat. Ladle the lentil batter onto the middle of the heated surface and spread into a thin circle using the back of the ladle. Sprinkle with 1 tablespoon of onions and press the onions onto the pesarattu using your ladle or spatula. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate and serve immediately. Dosas are best eaten hot and crispy right off the tawa.

By SUSMITA

Ingredients

• ✓ onion
• honey
• water
• active dry yeast
• olive oil
• salt
• all-purpose flour
• parmesan cheese
• rosemary

Instructions

1. 1 Dissolve honey in warm water in a large bowl; sprinkle yeast over top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Stir in onion, 1 tablespoon olive oil, 1 tablespoon salt, then add flour until dough comes together. Turn dough out on a well-floured surface; knead until smooth and elastic, about 5 minutes.
3. 3 Place dough in a lightly oiled large bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
4. 4 Preheat the oven to 415 degrees F (215 degrees C). Oil a baking sheet.
5. 5 Place dough onto the prepared baking sheet; flatten to evenly cover the whole sheet. Press indentations into dough spaced about 1 inch apart using fingertips. Drizzle with remaining 3 tablespoons olive oil, then sprinkle Parmesan cheese, rosemary, and remaining 1 tablespoon kosher salt over top. Let rise for 10 minutes.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes.

By MICHAELGLASSCOOK

Ingredients

• ✓ onion
• cornmeal
• self-rising flour
• sugar
• salt
• vegetable oil
• egg
• zucchini
• cottage cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a cast-iron skillet.
2. 2 Combine cornmeal, flour, sugar, and salt in a large bowl; set aside.
3. 3 Whisk oil and eggs together in separate large bowl until smooth; stir in zucchini, onion, and cottage cheese until well combined.
4. 4 Make a well in flour mixture; slowly pour in egg mixture and mix until just combined. Pour batter into the prepared skillet.
5. 5 Bake in the preheated oven until top is lightly browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes.

By KATHYSH2000

Ingredients

• ✓ onion
• cooking spray
• ground beef
• all-purpose flour
• sugar
• baking powder
• salt
• ketchup
• milk
• butter
• egg
• yellow mustard
• cheddar cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line 24 muffin cups with paper cups and lightly coat with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until the beef is completely browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. 3 Mix flour, sugar, baking powder, and salt together in a large bowl. Stir ketchup, milk, butter, eggs, and mustard together in a separate bowl; add to flour mixture and stir until pink in color. Mix ground beef mixture into the flour mixture; spoon into prepared muffin cups to completely filled.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By rocklighting

Ingredients

• ✓ onion
• active dry yeast
• water
• cottage cheese
• white sugar
• butter
• salt
• baking soda
• dill seed
• egg
• all-purpose flour
• butter
• salt

Instructions

1. 1 Soften yeast in warm water; let stand 10 minutes.
2. 2 Mix cottage cheese, sugar, butter, 1 teaspoon salt, and baking soda together in a large mixing bowl. Add dill seed, dried onion, egg, and yeast mixture; mix well. Gradually add flour, about 1/4 cup at a time, stirring well after each addition. If dough seems too sticky, add another 1 to 2 tablespoons flour.
3. 3 Cover the bowl with a clean cotton kitchen towel and place in a warm place until doubled in volume, about 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 1 1/2- to 2-quart baking dish.
5. 5 Gently stir dough to release bubbles. Transfer to the prepared baking dish.
6. 6 Bake in the preheated oven until golden brown, about 35 minutes. Remove from the oven; brush the top with melted butter and sprinkle on a pinch of salt. Leave in the pan for 5 minutes before transferring to a wire rack to cool completely.

By Angie Fuller

Ingredients

• ✓ onion
• olive oil
• smoked sausage
• bok choy

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Add sausage; cook and stir until browned, 2 to 3 minutes. Add bok choy and cook until wilted, about 1 minute.

By karamelized

Ingredients

• ✓ onion
• white sugar
• mustard powder
• salt
• soy sauce
• rice vinegar
• canola oil
• sesame seed

Instructions

1. 1 Puree the onion in a blender until smooth. Strain through a fine mesh strainer. Reserve 3 tablespoons of onion juice; discard the remaining pulp.
2. 2 Combine the sugar, mustard powder, and salt in the bowl of an electric mixer. Use the paddle attachment to mix the sugar until the spices are evenly blended. Pour in the reserved onion juice, soy sauce, and rice vinegar. Mix for several minutes until the sugar has begun to dissolve. Slowly drizzle in the canola oil with the mixer running at a medium-high speed. Add the toasted sesame seeds and continue mixing 1 minute more.

By ANTHONYTHEOBALD

Ingredients

• ✓ onion
• white miso paste
• water
• vegetable oil
• honey
• white vinegar

Instructions

1. 1 Place the miso paste, water, vegetable oil, onion, honey, and white vinegar into a blender. Blend until smooth. Transfer the dressing to an airtight container and refrigerate until ready to use.

By Desiree

Ingredients

• ✓ onion
• ginger root
• celery
• soy sauce
• lime
• sugar
• ketchup
• black pepper
• vegetable oil

Instructions

1. 1 Pulse ginger, onion, and celery in a food processor until thoroughly combined. Scrape down sides of food processor with a spatula. Add soy sauce, lime juice, sugar, ketchup, and pepper; process until combined, 10 to 20 seconds. Stream oil in a thin stream into the mixture with the processor running; process until well blended.

By Sheri Campbell Gongaware

Ingredients

• ✓ onion
• cauliflower
• garlic
• vegetable stock
• coconut milk
• curry paste

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cauliflower, onion, and garlic on a baking sheet; bake in the preheated oven until golden brown, about 30 minutes.
3. 3 Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables; reduce heat to medium-low, cover, and simmer for 15 minutes.
4. 4 Fill a blender halfway with cauliflower soup mixture. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.

By ACARROLL3

Ingredients

• ✓ onion
• peanut oil
• pork rib
• tomato sauce
• hoisin sauce
• shiitake mushroom

Instructions

1. 1 Heat the peanut oil in a large skillet over high heat. Brown the ribs evenly in the hot oil, about 5 minutes; remove from heat.
2. 2 Stir the tomato sauce, dried onion, hoisin sauce, and shiitake mushrooms together in a slow cooker. Add the ribs to the sauce mixture, turning to coat in the sauce.
3. 3 Cook on Low until the ribs are falling-apart tender, 8 to 10 hours.

By megsyintherain

Ingredients

• ✓ onion
• garlic
• ginger root
• lemon
• soy sauce
• sugar
• white vinegar

Instructions

1. 1 In a blender, combine onion, garlic, ginger, lemon juice, soy sauce, sugar, and vinegar. Process until smooth. Serve at room temperature.

By Susan

Ingredients

• ✓ onion
• jasmine rice
• coconut milk
• water
• white sugar
• salt

Instructions

1. 1 Heat coconut milk, water, onion, sugar, and salt in a saucepan. Pour in rinsed and drained rice. Bring to a boil. Reduce heat, cover, and let simmer, stirring occasionally, until fragrant, tender, and liquid has been absorbed, 20 to 25 minutes.

By May Thu Khine

Ingredients

• ✓ onion
• white rice
• water
• butter
• garlic
• lemon juice

Instructions

1. 1 Combine the rice and water in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed. Set aside to cool.
2. 2 Melt the butter in a large skillet over medium-high heat. Add onion and garlic; cook and stir until fragrant and lightly browned. Stir in rice and cook until coated and heated through. Remove from the heat and stir in the lemon juice.

By Spryte

Ingredients

• ✓ onion
• yogurt
• lemon juice
• rice wine vinegar
• ketchup
• soy sauce
• garlic
• ginger
• white sugar
• black pepper

Instructions

1. 1 Put yogurt, lemon juice, rice wine vinegar, ketchup, soy sauce, onion, garlic, ginger paste, sugar, and black pepper in a blender; blend on High until smooth.
2. 2 Pour dressing into a sealable container, seal, and refrigerate at least 30 minute before serving.

By kwatson242

Ingredients

• ✓ onion
• olive oil
• yellow curry paste
• chicken breast
• coconut milk
• chicken stock
• red potato
• red thai chile pepper
• fish sauce

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
2. 2 Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
3. 3 Stir fish sauce into chicken curry mixture just before serving.

By regancooks

Ingredients

• ✓ onion
• egg
• soy sauce
• water
• white sugar
• sesame oil

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring to a boil, remove from heat, cover, and let stand in hot water for about 10 minutes. Remove eggs from hot water, cool under cold running water, and peel. Place eggs in a quart-size Mason jar.
2. 2 Combine soy sauce, water, sugar, minced onion, and sesame oil in a saucepan over medium heat; cook and stir until sugar is dissolved, 3 to 5 minutes. Cool briefly, about 5 minutes, then pour over eggs in the jar.
3. 3 Refrigerate eggs until flavors are absorbed, at least 6 hours.

By Jessie D

Ingredients

• ✓ onion
• cream cheese
• sour cream
• garlic powder
• white sugar
• imitation crabmeat
• wonton wrapper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet, and set aside.
2. 2 Combine the cream cheese, sour cream, onion, garlic powder, and sugar in a bowl, and beat until soft and well mixed. Lightly stir in the flaked imitation crab meat.
3. 3 Fill a bowl with lukewarm water. Remove a wonton wrapper from the stack, and cover the stack with a damp paper towel to keep the wrappers from drying out. With your finger, wet two adjoining edges of the wrapper with water, and place about 2 teaspoons of filling in the center. Fold the wrapper into a triangle shape, pressing out all the air and sealing the edges well. Place the filled wonton on the prepared baking sheet while you finish filling and folding the wontons.
4. 4 Bake in the preheated oven for about 15 minutes, until the wonton edges turn brown and crisp. Serve immediately.

By LAURAG16

Ingredients

• ✓ onion
• ground beef
• dill pickle
• sweet pickle
• cheddar cheese
• yellow mustard
• egg roll wrapper
• vegetable oil

Instructions

1. 1 Place the ground beef and onion in a skillet over medium heat, and cook and stir for about 10 minutes, breaking up the beef into crumbles as it cooks. Drain the meat and transfer to a bowl. Stir in the chopped pickles, shredded cheese, and mustard, and mix together well.
2. 2 Line a baking sheet with parchment paper. Place a bowl of water next to your work surface. Remove an egg roll wrapper from the stack, and cover the remaining wrappers with a damp paper towel to prevent them from drying out.
3. 3 Place the wrapper on the work surface with a corner facing towards you. Place about 1/4 cup of filling on the wrapper, and fold the top corner down over the filling. Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling. Moisten the last corner with a little water, and finish wrapping so the moistened corner tightly seals to the egg roll, and there are no gaps to let the filling leak out. Place filled egg rolls on the parchment-lined baking sheet, covered with a slightly damp paper towel, while you finish making the egg rolls.
4. 4 Heat the oil in a deep saucepan or deep fryer until a thermometer registers 365 degrees F (185 degrees C). Carefully place 2 or 3 egg rolls at a time into the hot oil, and fry for about 4 or 5 minutes, turning the egg rolls over once, until golden brown. Remove the egg rolls with a tongs, and drain on paper towels.

By Amy Williams Hopkins

Ingredients

• ✓ onion
• vegetable oil
• zucchini
• teriyaki sauce
• soy sauce
• sesame seed
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; cook until softened, about 5 minutes. Add zucchini, teriyaki sauce, soy sauce, and sesame seeds; cook until zucchini are tender, about 5 minutes. Season with pepper. Serve immediately.

By MichelleB

Ingredients

• ✓ onion
• olive oil
• mushroom stem
• mushroom piece
• vegetable broth
• soy sauce
• oyster sauce

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Add mushrooms and onion; cook until onions are transparent, about 5 minutes. Add vegetable broth, soy sauce, and oyster sauce and bring to a simmer.
2. 2 Reduce the heat to low. Cover and cook for 1 to 3 hours. The longer it cooks, the more flavorful it becomes.

By cmscherer

Ingredients

• ✓ onion
• vegetable oil
• garlic
• cabbage
• soy sauce
• white sugar
• black pepper

Instructions

1. 1 Heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until tender, about 10 minutes. Cook and stir cabbage into onion mixture until slightly tender, about 5 minutes. Reduce heat to medium-low; add soy sauce, sugar, and black pepper. Cook and stir until cabbage is tender, 3 to 5 more minutes.

By CRE8IVEONE

Ingredients

• ✓ onion
• chicken
• soy sauce
• honey
• ginger root
• garlic
• green onion

Instructions

1. 1 Arrange chicken pieces in a 9x13-inch baking dish. Combine onion, soy sauce, honey, ginger, and garlic in a small bowl; spoon mixture over chicken. Cover the dish and refrigerate to marinate for 1 hour, turning chicken once.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Bake chicken with marinade in the preheated oven for 30 minutes. Turn chicken over and top with green onions, then continue baking until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MARBALET

Ingredients

• ✓ onion
• flour
• chicken breast
• olive oil
• curry powder
• salt
• cumin
• cinnamon
• garlic powder
• black pepper
• coriander
• chicken broth
• greek yogurt

Instructions

1. 1 Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
2. 2 Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
3. 3 Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
4. 4 Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.

By vakatik

Ingredients

• ✓ onion
• peanut oil
• soy sauce
• black pepper
• skirt steak
• green pepper
• green onion
• ginger root
• serrano pepper
• spinach
• balsamic vinaigrette salad dressing

Instructions

1. 1 Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
2. 2 Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.

By Steve Wortham

Ingredients

• ✓ onion
• chicken thigh
• salt
• black pepper
• coconut milk
• red curry paste
• brown sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs with salt and pepper and place in a roasting pan.
2. 2 Mix coconut milk, curry paste, and brown sugar in a bowl until well blended. Pour over chicken. Place onions on top of chicken and cover with aluminum foil.
3. 3 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted near the bone should read 180 degrees F (82 degrees C).

By KYALALA

Ingredients

• ✓ onion
• bok choy
• grapeseed oil
• butter
• cashew
• garlic
• five-spice powder
• white sugar

Instructions

1. 1 Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
2. 2 Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.

By artsychic517