Type what you have

Ingredients

• ✓ onion
• bacon
• egg
• buttermilk baking mix
• parsley
• american cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin pans.
2. 2 Cook bacon and onion together in a large skillet over medium heat until bacon is crisp and onion is tender, about 5 minutes. Drain on paper towels and set aside to cool slightly.
3. 3 Whisk eggs in a medium bowl. Stir in baking mix, parsley, cheese, bacon, and onion until evenly combined. Spoon the mixture into the prepared muffin cups, filling each about 3/4 full.
4. 4 Bake in the preheated oven until the tops are lightly browned, about 10 to 15 minutes. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.

By Jayne

Ingredients

• ✓ onion
• butternut squash
• olive oil
• garlic
• vegetable stock
• curry sauce
• apple
• coconut cream
• pine nut
• cilantro leaf

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place squash onto a baking sheet cut-side down.
3. 3 Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
4. 4 Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
5. 5 Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
6. 6 Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

By Gregg Bracke

Ingredients

• ✓ onion
• mango
• orange juice
• olive oil
• cucumber
• red bell pepper
• garlic
• jalapeno pepper
• lime juice
• parsley
• basil
• cilantro
• salt
• black pepper

Instructions

1. 1 Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ onion
• puff pastry
• butter
• celery
• flour
• salt
• black pepper
• celery seed
• milk
• chicken broth
• chicken breast
• mixed vegetable

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.
3. 3 Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.
4. 4 Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.
5. 5 Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.
6. 6 Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.
7. 7 Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.

By Yoly

Ingredients

• ✓ onion
• pie crust
• olive oil
• garlic
• oregano
• cayenne pepper
• salt
• black pepper
• zucchini
• egg
• carrot
• cheddar cheese
• parmesan cheese
• cornbread mix
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch square pan.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion until transparent, 5 to 10 minutes. Add garlic, oregano, cayenne pepper, salt, and black pepper to onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat and cool onion mixture slightly.
3. 3 Mix onion mixture, zucchini, eggs, carrot, 1/2 of the Cheddar cheese, and Parmesan cheese in a bowl. Stir cornbread mix and milk into onion-zucchini mixture; pour into the pie crust. Pinch pie crust edges down into the pan until 1/4-inch from the top. Sprinkle the remaining Cheddar cheese over the filling.
4. 4 Bake in the preheated oven until pie is set in the middle and the top is golden brown, about 45 minutes.

By DianaMartowlis

Ingredients

• ✓ onion
• whole wheat pie crust
• chicken breast
• carrot
• green pea
• celery
• butter
• all-purpose flour
• salt
• black pepper
• celery seed
• chicken broth
• low-fat milk
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Press 1 pastry crust into a 9-inch pie plate; refrigerate along with second pastry crust.
2. 2 Combine chicken, carrots, green peas, and celery in a medium saucepan; cover with water. Boil until chicken is no longer pink in centers and vegetables are fork-tender, about 15 minutes. Remove from heat, drain, and set aside.
3. 3 Melt butter in a separate medium saucepan over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Stir in flour, salt, black pepper, and celery seeds; slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley. Remove from heat and set aside.
4. 4 Transfer chicken mixture to crust in pie plate; pour broth mixture over top.
5. 5 Cover pie with remaining pastry crust. Seal edges and cut away excess dough. Make several small slits on top to allow steam to escape.
6. 6 Bake in the preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool before serving for 10 minutes.

By MakeItHealthy

Ingredients

• ✓ onion
• butter
• spinach
• olive oil
• all-purpose flour
• baking powder
• salt
• milk
• egg
• herbes de provence
• feta cheese
• mozzarella cheese
• pecorino romano cheese
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Use about 1 tablespoon of the melted butter to grease a 7x11-inch baking dish.
2. 2 Heat olive oil in a non-stick skillet over medium heat. Add onions to the hot oil and cook, stirring frequently, until onions are soft and beginning to turn clear, 3 to 4 minutes. Remove skillet from heat and add spinach. Stir spinach into the onions, breaking up any large clumps.
3. 3 Stir together flour, baking powder, and salt in a large bowl.
4. 4 Combine milk and eggs in a small bowl, whisking until milk and eggs are fully incorporated. Drizzle in remaining melted butter, while continuing to stir. Add to flour mixture and stir until there are no lumps.
5. 5 Fold in spinach mixture, French herbs, feta cheese, and mozzarella. Do not over-mix. Pour into the prepared dish, using a spatula to smooth and level the surface. Sprinkle grated Pecorino Romano evenly over the top.
6. 6 Bake in the center of the preheated oven until the top is browned, 40 to 45 minutes. Test for doneness with a wooden pick inserted into the middle. The dish is done, if the pick comes out clean.
7. 7 Allow to cool for 10 to 15 minutes.
8. 8 Cut into 18 brownies and garnish with fresh parsley to serve.

By Bibi

Ingredients

• ✓ onion
• beef chuck roast
• taco seasoning
• seasoned salt

Instructions

1. 1 Place beef roast in crock of a slow cooker. Sprinkle taco seasoning over the beef; top with onion slices.
2. 2 Cook on Low 8 to 10 hours.
3. 3 Remove beef to a cutting board and shred with a pair of forks. Return beef to slow cooker and season with seasoned salt.

By girlcabbie

Ingredients

• ✓ onion
• oil
• white rice
• chicken broth
• picante sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large, heavy skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes.
3. 3 Add rice; cook and stir until rice begins to turn golden brown.
4. 4 Stir in chicken broth and picante sauce.
5. 5 Reduce heat, cover, and simmer until liquid has been absorbed, about 15 to 20 minutes.

By Angela Sims

Ingredients

• ✓ onion
• butter
• green pepper
• imitation crabmeat
• mayonnaise

Instructions

1. 1 Melt butter in a medium skillet over medium-high heat. Add onion and green pepper; sauté until tender, about 3 minutes. Stir in crabmeat; saute 3 minutes more.
2. 2 Transfer crabmeat mixture to a medium bowl. Fold in mayonnaise until well combined. Serve warm or cold.

By PBLAZ

Ingredients

• ✓ onion
• canola oil
• vermicelli pasta
• chicken stock
• tomato bouillon

Instructions

1. 1 Heat oil in a large sauce pan over medium-high heat. Add onion; cook and stir 1 minute. Stir in vermicelli; cook until golden brown, about 3 minutes. Add stock and bouillon cubes; cover. Simmer until vermicelli is tender, 10 to 11 minutes.

By Amy_S

Ingredients

• ✓ onion
• avocado
• tomato
• lemon juice

Instructions

1. 1 Mix avocados, tomatoes, onion, and lemon juice together in a bowl until thoroughly combined. Serve immediately. Store any unused dip in the refrigerator.

By MARY A PUTMAN

Ingredients

• ✓ onion
• ground beef
• ketchup
• taco seasoning mix
• water

Instructions

1. 1 In a large skillet over medium heat, brown ground beef with onion; drain fat.
2. 2 Stir in ketchup, taco seasoning, and cold water. Reduce heat and simmer for 20 minutes.

By JMK

Ingredients

• ✓ onion
• vegetable oil
• jalapeno pepper
• garlic
• salt
• water
• white vinegar

Instructions

1. 1 In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
2. 2 Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
3. 3 Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

By Rayna Jordan

Ingredients

• ✓ onion
• bacon grease
• garlic
• pinto bean
• cumin

Instructions

1. 1 Heat bacon grease in a skillet over medium heat. Cook and stir onion and garlic in hot bacon grease until onion is softened, 5 to 7 minutes.
2. 2 Mash pinto beans and cumin into onion mixture using a potato masher until desired consistency is reached. Cook and stir bean mixture until heated through, 3 to 5 minutes.

By Moorheadmomma

Ingredients

• ✓ onion
• tomato
• green chile pepper
• vinegar
• salt

Instructions

1. 1 Combine tomatoes, onion, and chile peppers in a strainer set over a bowl; drain briefly.
2. 2 Transfer tomato mixture to a clean bowl. Stir in vinegar and salt.

By Mom Van

Ingredients

• ✓ onion
• vegetable oil
• cocoa powder
• cumin
• cilantro
• garlic
• tomato soup
• green chile pepper

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Cook onion in oil until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in tomato soup and green chile peppers.
2. 2 Bring sauce to a boil, reduce heat to low, cover, and simmer for 10 minutes.
3. 3 Transfer to a gravy boat or pour directly over food to serve.

By ROSEP47

Ingredients

• ✓ onion
• lime juice
• orange juice
• hot sauce
• salt

Instructions

1. 1 Combine the lime juice and onion slice in a bowl, making sure the onion is completely covered with the juice. Allow to soak 2 to 3 hours; remove the onion and discard.
2. 2 Stir the orange juice, hot sauce, and salt into the lime juice; chill the sangrita before serving.

By gem

Ingredients

• ✓ onion
• chili without beans
• black bean
• corn tortilla
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix chili, black beans, and onion together in a bowl.
3. 3 Layer 4 tortillas in the bottom of the prepared baking dish; cover with 1 cup Cheddar cheese. Spoon half the chili mixture over cheese layer. Repeat 2 more layers with the remaining ingredients, ending with Cheddar cheese on top. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven until lasagna is bubbling, 20 to 30 minutes.

By Kimmie Mitchell

Ingredients

• ✓ onion
• tomatillo
• serrano chile pepper
• garlic
• salt

Instructions

1. 1 Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
2. 2 Pour the cooked vegetables into a blender, and blend until smooth.

By Sherbear1

Ingredients

• ✓ onion
• cilantro
• jalapeno pepper
• garlic
• oil
• lime juice
• beer
• tequila
• black pepper
• cumin

Instructions

1. 1 Combine the onion, cilantro, jalapeno pepper, garlic, oil, lime juice, beer, tequila, black pepper, and cumin in a blender; blend until smooth. Marinate fish or shrimp in the refrigerator in this marinade up to 2 hours before grilling.

By CHEFMAN1965

Ingredients

• ✓ onion
• avocado
• lemon
• olive oil
• salt

Instructions

1. 1 Cut avocados into halves. Remove seeds and scoop out the pulp into a small bowl. Use a fork to mash the avocado.
2. 2 Stir in lemon juice, onion, olive oil, and salt. Cover the bowl and refrigerate for 1 hour before serving.

By PHLOX

Ingredients

• ✓ onion
• anaheim chile pepper
• cotija cheese
• tomato
• cilantro

Instructions

1. 1 Remove seeds from chile peppers and discard. Chop peppers and place in a bowl.
2. 2 Add cotija cheese, tomatoes, onion, and cilantro; mix together. Serve immediately or refrigerate until ready to serve.

By RSPPSMETZLER

Ingredients

• ✓ onion
• red bell pepper
• jalapeno pepper
• mayonnaise
• vinegar
• black pepper
• garlic powder
• cumin

Instructions

1. 1 Place bell pepper, jalapeno pepper, and onion in the bowl of a food processor; puree until smooth. Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl. Season with pepper, garlic powder, and cumin. Cover, and refrigerate for at least 3 hours to allow flavors to develop.

By TEXASDOLL714

Ingredients

• ✓ onion
• ground beef
• taco seasoning mix
• water
• refried bean
• processed cheese food
• flour tortilla
• taco shell

Instructions

1. 1 Cook ground beef and onion in a skillet over medium heat until beef is completely browned, 7 to 10 minutes. Drain excess grease from the skillet.
2. 2 While beef cooks, stir taco seasoning mix into water in a small saucepan; bring to a boil, reduce heat to low, and simmer for 10 minutes.
3. 3 Stir taco seasoning mixture into ground beef and onion mixture; simmer on medium-low heat while preparing the remaining ingredients.
4. 4 Stir refried beans and cubed process cheese food together in a separate small saucepan over medium-low heat; cook and stir until cheese food has melted completely into the beans, about 10 minutes.
5. 5 Divide refried bean mixture between flour tortillas; spread into an even layer to cover one side completely.
6. 6 Wrap tortillas around the crisp taco shells, using bean mixture to stick the tortillas to the shells.
7. 7 Spoon seasoned ground beef into the taco shells.

By Courtney Servantes

Ingredients

• ✓ onion
• olive oil
• garlic
• vegetable broth
• fire-roasted diced tomato
• cilantro
• sugar
• red pepper flakes
• heavy cream

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
2. 2 Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
3. 3 Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
4. 4 Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

By sweetiewoman

Ingredients

• ✓ onion
• avocado
• garlic salt
• corn tortilla
• cilantro leaves
• jalapeno pepper sauce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine avocados, onions, and garlic salt in a bowl; set aside.
3. 3 Arrange corn tortillas in a single layer on a large baking sheet.
4. 4 Bake in the preheated oven until heated through, 2 to 5 minutes.
5. 5 Spread avocado mixture on tortillas; garnish with cilantro and sprinkle with pepper sauce.

By Karyn Ulriksen

Ingredients

• ✓ onion
• tomato
• cilantro
• lime
• salt

Instructions

1. 1 Toss tomatoes, white onion, and cilantro together in a large bowl. Pour lime juice over tomato mixture; mix to coat. Season with salt. Chill completely before serving.

By SUZWIRTHLIN

Ingredients

• ✓ onion
• beef tripe
• white hominy
• chili powder
• salt
• pepper

Instructions

1. 1 In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook for another 45 minutes to one hour to incorporate the flavors. Serve with fresh onions, corn tortillas and lemon if desired.

By ksalinas

Ingredients

• ✓ onion
• ground beef
• water
• taco seasoning
• crescent roll
• mexican cheese blend

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning to beef mixture; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until water is evaporated, 10 to 15 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Remove crescent roll dough from the packaging and separate into individual triangles.
4. 4 Arrange crescent roll triangles in a circle with the points facing outward on a pizza stone or pan. Spoon ground beef mixture into the center of each dough piece, creating a ring shape. Sprinkle cheese over ground beef mixture. Fold crescent roll points toward the middle, sealing dough together.
5. 5 Bake in the preheated oven until dough is lightly browned, 11 to 13 minutes.

By kissthechef