Type what you have

Ingredients

• ✓ yellow onion
• russet potato
• egg
• all-purpose flour
• salt
• black pepper
• cayenne pepper
• vegetable oil

Instructions

1. 1 Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture.
2. 2 Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth.
3. 3 Mix potato mixture and egg mixture together in a large bowl with a spatula.
4. 4 Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.

By John Mitzewich

Ingredients

• ✓ yellow onion
• bacon
• russet potato
• garlic pepper seasoning

Instructions

1. 1 Fry the bacon in a large deep skillet over medium-high heat until evenly browned and crisp. Remove from the pan, and add the potatoes and onions to the bacon drippings. Season with garlic pepper. Reduce the heat to medium, and cook the potatoes for about 20 minutes, stirring occasionally, until tender and browned. Crumble bacon over the top before serving.

By MUZIKGUY1

Ingredients

• ✓ yellow onion
• butter
• russet potato
• green bell pepper
• red bell pepper
• olive oil
• salt
• paprika
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a rimmed sheet pan and place in the oven to preheat.
2. 2 Combine potatoes, onions, and bell peppers in a bowl and toss with oil, salt, paprika, and black pepper. Pour mixture onto the preheated sheet pan.
3. 3 Bake in the preheated oven until potatoes are golden and vegetables are soft, 50 to 70 minutes.

By AlexaS

Ingredients

• ✓ yellow onion
• water
• white rice
• bacon
• egg
• pea
• green onion
• soy sauce

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
2. 2 Place bacon in a large skillet and cook over medium-high heat, occasionally turning, until evenly browned, about 10 minutes. Transfer bacon slices to a paper towel-lined plate to drain and crumble into bite-size pieces; reserve rendered bacon fat in the skillet.
3. 3 Cook and stir eggs in the same skillet over medium heat until slightly set, 1 to 3 minutes. Stir yellow onion, peas, green onion, and 1 1/2 teaspoons soy sauce into eggs; cook and stir until yellow onion is translucent, about 5 minutes more. Reduce heat to low; stir rice, crumbled bacon, and remaining soy sauce into egg mixture until well-combined and heated through, 1 to 3 minutes.

By Anna J

Ingredients

• ✓ yellow onion
• butternut squash
• green bell pepper
• brown sugar bourbon
• olive oil
• garlic
• smoked paprika
• onion powder
• salt
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine butternut squash, green pepper, onion, bourbon, olive oil, garlic, paprika, onion powder, and salt in a large bowl. Toss until well combined and arrange on a baking sheet.
3. 3 Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
4. 4 Meanwhile, break 6 eggs into a large nonstick skillet and cook over medium heat until the whites have set, 3 to 4 minutes. Serve up hash with a fried egg on top of each portion.

By Chef Mo

Ingredients

• ✓ yellow onion
• baby red potato
• bell pepper
• olive oil
• garlic powder
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Place potatoes, onion, and bell pepper into a large bowl. Add olive oil, garlic powder, salt, and pepper; mix well. Transfer to the prepared baking sheet.
3. 3 Roast in the preheated oven, stirring halfway through, until potatoes are tender, about 30 minutes.
4. 4 Turn on the broiler and broil until crispy, checking often to prevent burning, 2 to 5 minutes.

By Plant Based Life

Ingredients

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

Instructions

1. 1 Rinse shredded potatoes in a colander with cold water until water runs clear. Place in a cheesecloth or clean dish towel and twist tightly to squeeze out all moisture.
2. 2 Place potatoes in a bowl with onion, flour, salt, and pepper. Add egg and mix thoroughly.
3. 3 Heat oil in a shallow, cast iron frying pan. Add potato mixture to the hot oil to form either on large or several smaller pancakes. Cook until browned and crispy, about 5 minutes per side. Drain on a paper towel and serve hot.

By Brian

Ingredients

• ✓ yellow onion
• red onion
• egg
• chili powder
• turmeric
• salt
• white pepper
• vegetable oil

Instructions

1. 1 Dice red and yellow onions into 3 different sizes.
2. 2 Combine eggs, onions, chili powder, turmeric, rock salt, and pepper in a large bowl; mix until well combined.
3. 3 Heat oil in a large nonstick skillet over medium-high heat until shimmering. Pour in egg mixture, making sure it's evenly distributed in the skillet. Lower heat to medium, cover, and cook for 1 minute. Cut omelette into 8 pieces and continue to cook until egg starts to brown around the edges and appears to have set. Carefully flip with a spatula and cook for 2 more minutes.

By My Recipe To Share

Ingredients

• ✓ yellow onion
• bacon
• fennel
• sweet potato
• jalapeno pepper
• whiskey
• brown sugar
• salt
• black pepper

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Remove bacon from the skillet with a slotted spoon to a plate lined with paper towels, leaving drippings in the skillet.
2. 2 Reduce heat to medium. Cook and stir onion and fennel in hot bacon fat until golden brown, about 10 minutes. Add sweet potato, place a cover on the skillet, and cook until sweet potato is tender and slightly browned, about 10 minutes.
3. 3 Increase heat to medium-high. Pour whiskey into the skillet and bring to a boil while scraping browned bits of food off the bottom of the pan with a wooden spoon. Add bacon to vegetable mixture. Add brown sugar and stir to incorporate. Reduce heat to medium; cook and stir until whiskey has been absorbed and liquid is caramel-colored, about 5 minutes. Season with salt and pepper.

By littlewummer

Ingredients

• ✓ yellow onion
• vegetable oil
• firm tofu
• tomato
• red bell pepper
• garlic
• nutritional yeast
• soy sauce
• red pepper flakes
• paprika
• turmeric
• salt
• vegan mayonnaise
• sandwich bun
• spinach
• avocado

Instructions

1. 1 Heat oil in a large pan over medium heat. Crumble tofu into roughly 1-inch pieces and add to the pan. Cook, stirring occasionally, for 5 minutes. Add canned tomatoes and cook until excess liquid has evaporated, 5 to 10 minutes. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Add garlic, nutritional yeast, soy sauce, red pepper flakes, paprika, turmeric, and salt. Cook and stir for 2 minutes more.
2. 2 Spread mayonnaise over sandwich buns and top with tofu mixture, spinach, and avocado.

By Leslie Lopez

Ingredients

• ✓ yellow onion
• bread flour
• instant yeast
• salt
• water
• olive oil
• kosher salt
• bread crumb
• poppy seed
• green onion
• cayenne pepper

Instructions

1. 1 Combine bread flour, yeast, salt, and water for dough in a bowl. Stir with a wooden spoon and mix until a very wet, soft, and sticky dough forms. Cover and leave at room temperature for at least 12 hours.
2. 2 When ready to make the bialys, heat olive oil for filling in a skillet over medium heat. Add onion and salt and cook, stirring occasionally until onion softens, sweetens, and turns golden brown, about 10 minutes. Turn off the heat and add bread crumbs, 2 teaspoons poppy seeds, green onion, and cayenne pepper. Stir to combine and cool down until needed.
3. 3 Uncover dough; it should be bubbly. Scrape it away from the sides of the bowl with a spatula and transfer onto a floured work surface. Dust a little flour over top and gently press dough with your hands to flatten. Divide it into 8 equal portions and roll each into a ball, using a bit of flour as needed. Stretch each ball gently and tuck dough under the bottom; place on a baking sheet lined with generously floured parchment paper or a silicone liner (such as Silpat®). Dust the tops with flour and carefully cover with a dish towel; let proof until just about doubled in size, 45 to 60 minutes.
4. 4 Preheat the oven to 500 degrees F (260 degrees C).
5. 5 Flour your fingers and pick up one dough ball. Press and pull on the center to form it into a ring shape; the center of the dough will be thin and the edges will be thicker. Make sure the centers are very thin but be careful not to tear them open. Repeat with remaining balls.
6. 6 Fill the center of each with no more than a rounded teaspoon of onion-poppy seed filling, then gently press the filling up the sides toward the outer rings. (You will have extra filling.) Spray bialys with some cold water and sprinkle poppy seeds over top.
7. 7 Bake in the center of the preheated oven until puffed and nicely browned, about 12 minutes. Transfer to a wire rack and cool for about 20 minutes before serving.

By John Mitzewich

Ingredients

• ✓ yellow onion
• butter
• bacon
• sweet potato
• broccoli
• garlic
• spinach
• salt
• black pepper
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
2. 2 Cook bacon in a skillet over medium heat until golden brown, about 8 minutes. Drain on paper towels then coarsely chop.
3. 3 Cook sweet potato, broccoli, onion, and garlic in the same skillet until onion is translucent, about 5 minutes. Add spinach, salt, and black pepper; cook until spinach is wilted, 3 to 5 minutes.
4. 4 Beat eggs in a bowl until foamy; stir in bacon and spinach mixture. Pour egg-vegetable mixture into the baking dish.
5. 5 Bake in the preheated oven until top and sides are golden brown, 35 to 40 minutes.

By The Noshologist

Ingredients

• ✓ yellow onion
• spinach
• mushroom
• feta cheese
• swiss cheese
• pie crust
• egg
• milk
• parsley
• garlic
• salt
• black pepper
• nutmeg

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Gently combine spinach, mushrooms, onion, and feta cheese in a bowl. Spread mixture into prepared pie crust; top with 1/2 of the Swiss cheese.
3. 3 Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in the bowl. Pour egg mixture evenly over filling, swirling egg mixture in bowl to evenly distribute seasonings. Top with remaining Swiss cheese, then place quiche on a baking sheet.
4. 4 Bake in the preheated oven until lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

By EMBRYOCONCEPTS

Ingredients

• ✓ yellow onion
• cooking spray
• hash brown
• bacon
• white mushroom
• avocado oil
• corn
• green onion
• cilantro
• carrot
• egg
• cheddar cheese
• monterey jack cheese
• salt
• black pepper
• rice flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie dish (or bigger).
2. 2 Press enough uncooked frozen hash browns into the pie dish to cover the bottom and sides with a potato crust that is approximately 1/4 to 3/8 inch thick. Depending on the size of your dish you will need 1 1/2 to 2 cups of hash browns.
3. 3 Bake potato crust in the preheated oven until it starts to get very lightly browned, 15 to 30 minutes. Remove from oven and let stand while you finish preparing the filling.
4. 4 Meanwhile, place bacon pieces in a large skillet and cook over medium-low heat, turning occasionally, until bacon is starting to render its fat, 3 to 4 minutes. Add mushrooms and onion and sauté until mushrooms have softened and onion is translucent, 5 to 7 minutes.
5. 5 Heat avocado oil in a second skillet over medium heat. Add corn, 3/4 of the sliced green onions, and cilantro. Sauté, stirring often, until corn starts to caramelize and is lightly charred, about 5 minutes.
6. 6 Scrape contents of both pans into a large bowl, and mix until everything is well combined. Allow to cool for 5 minutes. Mix in cubed cooked carrot. Mix in beaten eggs and 3/4 of the shredded cheese; season with salt and pepper and mix until well combined. Sprinkle in rice flour, 1 tablespoon at a time, and mix until fully incorporated. Pour mixture into the prebaked potato pie crust and level with a spatula.
7. 7 Bake in the preheated oven until the center is fully set up and no longer raw, 40 to 45 minutes. If the top starts to brown too much loosely cover with foil and cook until done.
8. 8 Remove pie from the oven and evenly sprinkle remaining shredded cheese and sliced green onion on top of the pie. Turn off the oven and set pie into the warm oven and allow cheese to melt, 5 to 10 more minutes.
9. 9 Remove and allow to cool for 5 to 10 minutes before slicing and serving.

By willbullock

Ingredients

• ✓ yellow onion
• parsley
• tomato
• hot sauce
• cheddar cheese
• egg white
• egg
• mushroom
• bell pepper
• vegetarian sausage
• black pepper
• salt
• thyme
• olive oil
• black pepper
• salt
• hash brown potato
• cooking spray

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 1/2-inch square baking dish with cooking spray.
2. 2 Press hash browns into the bottom and up the sides of the prepared dish. Spray with cooking spray and sprinkle with salt and pepper.
3. 3 Bake in the preheated oven until lightly browned and crisp all over, 35 to 45 minutes. Note that the top edges will brown very quickly and become very dark; you can cut that away it it becomes too dark.
4. 4 When the hash browns are baking, heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, 5 to 10 minutes. Add thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook for 1 minute. Add sausage; cook and stir until crumbly and brown, 5 to 7 minutes. Add bell pepper and mushrooms; cook until mushrooms are tender, about 10 minutes. Drain any excess liquid from the skillet.
5. 5 Remove hash browns from the oven. Scoop veggie mixture on top.
6. 6 Combine 4 eggs and 2 egg whites in a bowl with Cheddar cheese and hot sauce. Mix until eggs just come together without being frothy. Pour over veggie mixture and spread evenly.
7. 7 Return to the oven and bake until eggs are just set, 10 to 12 minutes.
8. 8 Remove from the oven and spread sliced tomato over top. Lightly season with salt and pepper and sprinkle with parsley. Return to the oven for 1 minute.
9. 9 Slide a spatula around the edges and slice into 8 pieces. Serve hot.

By Jones

Ingredients

• ✓ yellow onion
• chicken
• water
• carrot
• celery
• parsnip
• dill
• salt
• pepper
• garlic
• matzo meal
• egg
• vegetable oil
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Place chicken, breast-side down, into a large pot; fill with enough cold water to reach about 3 inches from top of the pot. Add carrots, celery, parsnip, onion, dill, salt, and pepper. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup. Add garlic, partially cover, and simmer for another 2 hours.
3. 3 Mix matzo meal, eggs, oil, 2 teaspoons salt, and 1/4 cup of broth from the soup together in a medium bowl. Refrigerate until set, about 20 minutes.
4. 4 Bring a separate pot of water to a rolling boil. Roll matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop matzoh balls into boiling water, cover, and cook for about 35 minutes.
5. 5 Meanwhile, remove chicken from soup; remove the bones and skin and cut or shred into pieces. Strain broth, reserving vegetables. Return broth to the pot; add chicken and vegetables (or reserve for another use). Remove matzo balls from boiling water using a slotted spoon; add to soup.
6. 6 Serve and enjoy!

By Layla

Ingredients

• ✓ yellow onion
• chicken
• celery
• carrot
• dill
• bay leaf
• water
• vegetable oil
• egg
• basil
• parsley
• salt
• black pepper
• matzo meal
• water
• salt

Instructions

1. 1 To make the chicken soup: Combine chicken, onions, celery, carrots, dill, bay leaf, and 3 quarts water in a large pot; bring to a boil, reduce the heat, and simmer, partially covered, for at least five hours. Skim the surface of the soup occasionally to remove any foam that develops.
2. 2 Remove the chicken and vegetables from the broth; discard vegetables. Strain the broth, cool, and refrigerate overnight. When chicken is cool enough to handle, remove the chicken meat from the bones, and chop or shred the meat; cover and refrigerate.
3. 3 Combine vegetable oil, eggs, basil, parsley, 1 ½ teaspoons salt, and black pepper in a bowl; mix well. Stir in matzo meal, cover the bowl with plastic wrap, and refrigerate 1 hour.
4. 4 Bring at least 3 quarts of water, or as needed, and 1 teaspoon salt to a boil in a large pot. Using wet hands, gently shape the matzo mixture into 2-inch balls balls; drop them in the boiling water and simmer for 20 minutes.
5. 5 Skim fat off chilled chicken broth; transfer broth into a pot over medium heat. Add salt to taste and reserved cooked chicken, if desired (or save chicken for another use). Transfer cooked matzo balls to the chicken soup and heat to serve.

By Tamar Genger

Ingredients

• ✓ yellow onion
• portobello mushroom
• chicken
• garlic salt
• black pepper
• lemon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Spread the chopped onion and mushrooms evenly in the bottom of a 9x13 inch baking dish. Arrange chicken pieces over the vegetables, skin side up. Squeeze lemon juice over the chicken pieces, and season with garlic salt and pepper.
3. 3 Bake chicken uncovered for 20 minutes in the preheated oven. Carefully turn the pieces over, and continue cooking 15 minutes more.
4. 4 Set oven to broil. Cook chicken for 5 minutes, or until chicken skin is crisp.

By Gary

Ingredients

• ✓ yellow onion
• butter
• chicken breast
• gouda cheese
• seasoned coating mix

Instructions

1. 1 Melt butter in a skillet over medium-low heat. Add onions and saute until golden brown, stirring frequently. Continue cooking over medium-low heat until onions turn deeper brown, 35 to 45 minutes. If they start to burn, reduce heat. When completely caramelized, remove skillet from heat.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
3. 3 Cut a pocket into the side of each chicken breast. Evenly stuff pockets with 1 or 2 slices of Gouda cheese (depending on size of breast) and 1 tablespoon caramelized onions.
4. 4 Place seasoned coating mix in a shallow dish. Evenly dip each chicken breast in coating mix and place on prepared baking sheet.
5. 5 Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By CountryGirlGourmet

Ingredients

• ✓ yellow onion
• canola oil
• fig
• goat cheese
• cracker

Instructions

1. 1 Heat a skillet over medium heat; add oil. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Remove from heat and cool.
2. 2 While the onion is cooling, cut the figs lengthwise into 1/4-inch rounds.
3. 3 Layer 1/4 teaspoon goat cheese, 1/4 teaspoon caramelized onions, and 1 or 2 fig slices on each cracker.

By ServingsofYum

Ingredients

• ✓ yellow onion
• cooking oil
• salt
• flour
• chicken stock
• butter

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onions and salt. Cook and stir until onions have softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onions are very tender and dark brown, about 40 minutes more.
2. 2 Add quick-mixing flour; mix well and allow it to brown slightly in the pan for 1 to 2 minutes. Pour chicken stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Maintain a simmer and cook until sauce has reduced and thickened enough that it will coat the back of a spoon.
3. 3 Add butter; mix well. Transfer gravy to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until there are no chunks of onion left.

By Christopher Stolworthy

Ingredients

• ✓ yellow onion
• spinach
• cottage cheese
• chicken breast
• cajun seasoning
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Squeeze excess water out of thawed spinach; in a large bowl, mix spinach with onion and cottage cheese and set aside.
3. 3 Season chicken breasts with Cajun-style seasoning, then place 1/4 of cheese/spinach mixture in the center of each breast and fold in half. Secure with toothpicks and place in a lightly greased 9x13 inch baking dish.
4. 4 Drizzle with melted butter and bake at 350 degrees F (175 degrees C) for about 25 minutes, or until chicken is cooked through and juices run clear.

By Loretta

Ingredients

• ✓ yellow onion
• pork chop
• cream of mushroom soup
• water
• beef bouillon

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place onion slices on the bottom of a glass baking dish. Lay pork chops over onions. Cover chops evenly with condensed soup.
3. 3 Add water and bouillon, breaking up the bouillon cubes to spread flavor. Cover the baking dish with aluminum foil.
4. 4 Bake pork chops in the preheated oven, stirring gravy once or twice, until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).

By CANDYLOTUS

Ingredients

• ✓ yellow onion
• steak
• teriyaki marinade and sauce
• sandwich roll
• cheese spread

Instructions

1. 1 Add oil to a large non-stick skillet. Saute onions and 2 tablespoons of teriyaki sauce until the onions are soft. Add the sliced meat and cook until meat browns slightly, add remaining 1 tablespoon of teriyaki sauce and stir to combine. Place cheese on the meat and stir until melted, mixing meat, onions and cheese together. Scoop meat mixture onto sandwich rolls.

By Kikkoman

Ingredients

• ✓ yellow onion
• bottom round roast
• salt
• black pepper
• garlic powder
• water
• flour

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
3. 3 Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
4. 4 Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
5. 5 Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
6. 6 Meanwhile, whisk water and flour together in a small bowl.
7. 7 Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
8. 8 Slice roast and serve alongside gravy.

By Abbie Persichetti

Ingredients

• ✓ yellow onion
• ground beef
• brown sugar
• cajun seasoning
• garlic powder
• steak sauce
• bread crumb

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
2. 2 In a medium bowl, mix ground chuck, onion, brown sugar, Cajun seasoning, garlic powder, steak sauce, and bread crumbs. Form the mixture into 4 burger patties.
3. 3 On the prepared grill, cook the burgers, 3 to 5 minutes on each side, or to desired doneness.

By Unachica

Ingredients

• ✓ yellow onion
• olive oil
• salt
• black pepper
• balsamic vinegar

Instructions

1. 1 Gather all ingredients. Adjust the oven rack to the lowest position; preheat the oven to 425 degrees F (220 degrees C).
2. 2 Peel onions and cut in half.
3. 3 Toss onion halves with oil and season generously with salt and pepper.
4. 4 Place onions, cut-sides down, on a rimmed baking sheet.
5. 5 Roast in the preheated oven until onions are tender and the cut surfaces are golden brown, 25 to 30 minutes.
6. 6 Remove from the oven and adjust seasonings if necessary. Drizzle with balsamic vinegar to serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ yellow onion
• water
• white vinegar
• egg
• olive oil

Instructions

1. 1 Combine water, onion skins, and vinegar in a pot; bring to a boil. Set aside onions for another use. Reduce heat, cover pot, and simmer, stirring occasionally to make sure skins are submerged, for 30 minutes. Remove pot from heat, remove cover, and cool dye to room temperature, at least 30 minutes.
2. 2 Remove skins from dye and discard skins. Place eggs in the dye and bring to a boil; cook for 15 minutes. Remove pot from heat and leave eggs in the dye until a deep red color is reached, about 30 minutes more.
3. 3 Transfer eggs to a wire rack to dry, about 15 minutes.
4. 4 Rub olive oil onto each egg to make them shiny. Store eggs in the refrigerator.

By smgormas

Ingredients

• ✓ yellow onion
• beef hot dog
• butter
• pretzel crisp
• sauerkraut
• brown mustard

Instructions

1. 1 Bring a small saucepan of water to a boil over high. Add hot dogs; reduce heat to medium-low and simmer 5 minutes. Remove from heat.
2. 2 Melt butter in a small skillet over medium heat. Add onions and saute until onions are soft and have started to brown, about 5 minutes.
3. 3 Drain hot dogs. Slice each into 8 rounds.
4. 4 Arrange Snack Factory® Pretzel Crisps® on a serving platter. Top with about a teaspoon sauerkraut and a hot dog round. Drizzle with mustard and top with grilled onions.

By Soup Loving Nicole

Ingredients

• ✓ yellow onion
• spaghetti
• butter
• celery
• garlic
• soy sauce
• white sugar

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Melt butter in a skillet over medium heat. Add celery and onion and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 1 minute, being careful it doesn't burn.
3. 3 Mix soy sauce and sugar together in a small bowl; stir in to the vegetable mixture. Immediately add drained spaghetti and cook until heated through, 2 to 3 minutes. Serve hot.

By FrankandTina Holmes