Type what you have

Ingredients

• ✓ yellow onion
• butter
• beef broth
• beef consomme
• romano cheese
• salt
• pepper
• french bread
• gruyere cheese

Instructions

1. 1 In a large pot over low heat, melt butter. Cook onions in butter until soft and golden brown, 15 to 30 minutes.
2. 2 Pour in beef broth and consomme and simmer 10 minutes.
3. 3 Preheat oven broiler.
4. 4 Whisk Romano into soup and season with salt and pepper. Pour soup into 8 ovenproof bowls. Top with toasted slices of bread and grated Gruyere.
5. 5 Place bowls under broiler until cheese melts.

By Morris

Ingredients

• ✓ yellow onion
• butter
• sherry
• sherry vinegar
• chicken broth
• beef broth
• thyme
• salt
• black pepper
• bread
• butter
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Melt 1/4 cup butter in a large, oven-safe skillet on medium heat. Stir in onions until they are all coated in butter. Transfer skillet to the preheated oven and cook onions, stirring occasionally, until they are tender and well browned, about 1 hour.
3. 3 Transfer skillet to the stovetop; cook and stir onions over medium heat until they start to brown and stick to the bottom of the pan, about 5 minutes. Pour sherry and vinegar into the pan, and bring to a boil while scraping browned bits of onion off the bottom of the pan with a wooden spoon.
4. 4 Place caramelized onions in a large soup pot. Pour in chicken broth, beef broth, and thyme. Bring to a boil, skimming off any foam and fat that appear on top. Reduce heat to low and simmer for about an hour. Season with salt and pepper to taste.
5. 5 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
6. 6 Generously brush French bread slices with melted butter. Place on a baking sheet and broil in the preheated oven until crisp and golden, about 5 minutes.
7. 7 Ladle soup into heat-proof bowls, top each bowl with a piece of toasted bread, sprinkle with 2 to 3 tablespoons of Cheddar cheese and Monterey Jack cheese.
8. 8 Broil bowls of soup under the broiler until cheese is golden and bubbly, 5 to 6 minutes.

By John Mitzewich

Ingredients

• ✓ yellow onion
• chicken thigh
• kosher salt
• black pepper
• bacon
• button mushroom
• shallot
• all-purpose flour
• butter
• red wine
• thyme
• chicken broth

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs all over with salt and black pepper.
2. 2 Cook bacon in a large, oven-proof skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, using a slotted spoon, leaving drippings in the skillet.
3. 3 Increase the heat to high; place chicken thighs, skin-sides down, into the skillet. Cook until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.
4. 4 Reduce the heat to medium-high. Add mushrooms, onion, and shallots with a pinch of salt to the skillet; cook until golden and caramelized, 7 to 12 minutes.
5. 5 Stir flour and butter into mushroom mixture until completely incorporated, about 1 minute.
6. 6 Pour red wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Stir in bacon and thyme; simmer until wine is reduced by about ⅓, 3 to 5 minutes. Add chicken broth; return chicken thighs to the skillet and bring to a simmer.
7. 7 Transfer the skillet to the preheated oven; cook for 30 minutes. Spoon skillet juices over chicken; continue cooking until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near not but not touching the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.
8. 8 Place the skillet over high heat; reduce skillet juices, skimming fat off top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and black pepper; remove and discard thyme. Pour sauce over chicken to serve.

By John Mitzewich

Ingredients

• ✓ yellow onion
• chicken liver
• milk
• butter
• black peppercorn
• garlic
• red pepper flake
• balsamic vinegar
• thyme
• bay leaf
• salt
• black pepper
• scotch whiskey

Instructions

1. 1 Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.
2. 2 Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes.
3. 3 Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink, 10 to 12 minutes. Remove from heat and cool slightly, 5 to 10 minutes.
4. 4 Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture.
5. 5 Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.

By Colleen Renzullo

Ingredients

• ✓ yellow onion
• butter
• sugar
• garlic
• cooking sherry
• beef broth
• salt
• thyme
• bay leaf
• bread
• gruyere cheese
• emmental cheese
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter in a large, heavy pot over medium-high heat. Add onions; cook and stir until translucent, about 10 minutes.
3. 3 Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and caramelized, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
4. 4 Stir sherry into onion mixture; scrape the bottom to dissolve the small bits of browned food.
5. 5 Transfer onions into a slow cooker and pour in beef broth. Season with sea salt; stir in thyme and bay leaf.
6. 6 Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours.
7. 7 Preheat the oven broiler about 10 minutes before serving. Set an oven rack about 8 inches from the heat source. Arrange bread slices on a baking sheet; broil until toasted, 1 to 2 minutes per side.
8. 8 Lightly toss Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl.
9. 9 Fill oven-safe soup crocks 3/4 full with onion soup and float a bread slice in each bowl.
10. 10 Top each with about 2 tablespoons cheese mixture.
11. 11 Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.

By Chandrav

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
• 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
• 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

Ingredients

• ✓ yellow onion
• olive oil
• garlic
• broccoli
• broccoli
• potato
• celery root
• chicken stock

Instructions

1. 1 Heat olive oil in a saucepan over medium-low heat. Add onion and garlic; cook and stir until translucent, 10 to 15 minutes. Add broccoli stalks, potatoes, broccoli florets, and celery root; toss until coated in oil. Cover vegetables with chicken stock; bring to a boil.
2. 2 Reduce heat and simmer, stirring occasionally, until vegetables are easily pierced with a fork, 20 to 25 minutes. Remove soup from heat.
3. 3 Fill a blender no more than halfway with liquid and vegetables. Cover and hold lid down; pulse a few times before increasing blender to maximum speed. Puree until soup is light green and creamy, 45 seconds to 1 minute. Repeat with remaining soup, working in batches.

By JoCanadian

Ingredients

• ✓ yellow onion
• ✓ yellow onion
• chicken broth
• garlic
• tomato
• jalapeno pepper
• oregano
• chicken
• lime
• corn tortilla

Instructions

1. 1 In heavy pot, bring the broth to a boil. Add garlic, tomatoes, chopped onion, jalapeno, and oregano to the stocks. Simmer uncovered for 30 minutes.
2. 2 Broil the sliced onions until soft and a little brown. Add broiled onions, chicken, lime juice to soup, and simmer till chicken is heated.
3. 3 Place toasted tortilla strips in each bowl and pour soup over strips.

By Joelene Craver

Ingredients

• ✓ yellow onion
• butter
• yellow summer squash
• sour cream
• egg
• cheddar cheese
• cracker
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
2. 2 Melt 1/4 cup butter in a saucepan over medium heat. Cook and stir squash and onion in hot butter until tender, 10 to 15 minutes. Drain and cool vegetables.
3. 3 Whisk sour cream and egg together in a large bowl. Add squash mixture, Cheddar cheese, and 1/2 of the crushed buttery round crackers; stir to combine and pour into prepared baking dish.
4. 4 Stir remaining buttery round crackers and melted butter together in a bowl; spread over the top of squash mixture and gently pat down.
5. 5 Bake in the preheated oven until crackers are lightly browned, about 20 minutes.

By Sylvia Roland

Ingredients

• ✓ yellow onion
• butter
• vegetable oil
• garlic
• lemon juice
• salt
• paprika
• ginger
• chicken breast

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine butter, vegetable oil, onion, garlic, lemon juice, salt, paprika, and ginger in a small saucepan over medium heat. Stir until butter is completely melted, about 3 minutes. Reduce heat to low and simmer until onion is translucent, 5 to 7 minutes.
3. 3 Place chicken in a baking dish and baste with the butter sauce.
4. 4 Broil in the preheated oven, basting and turning every 10 minutes, until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Lane Baysden

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
• baking potato
• olive oil
• cheddar cheese
• bacon

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Brush potatoes gently with 1 teaspoon oil; place into the air fryer basket and cook for 10 minutes. Brush potatoes with 1 more teaspoon oil; continue cooking for 10 minutes. Coat with the remaining 1 teaspoon oil and cook until tender, about 10 more minutes.
3. 3 Cut cooked potatoes in half. Spoon the insides into a bowl; add 1/4 cup Cheddar and mix well.
4. 4 Cook onion and bacon in a skillet over medium-high heat, turning occasionally, until bacon is evenly browned, about 10 minutes.
5. 5 Mix onion and bacon into mashed potatoes. Stuff mixture into potato skins. Sprinkle remaining Cheddar on top.
6. 6 Return stuffed potatoes to the air fryer and cook until cheese is melted, about 6 minutes.

By GourmetGirl

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
• yellow summer squash
• egg
• sour cream
• cracker
• cheddar cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
3. 3 Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 of the crackers, and 2/3 of the Cheddar cheese. Stir with a fork.
4. 4 Cover the squash mixture with remaining Cheddar cheese and crackers.
5. 5 Bake in the preheated oven until hot and bubbly and topping is golden brown, about 30 minutes.

By Northerngirl

Ingredients

• ✓ yellow onion
• ground beef
• garlic
• paprika
• black pepper
• seasoned salt
• tomato sauce
• tomato paste
• water
• elbow macaroni

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Season beef with paprika, black pepper, and seasoned salt. Stir tomato sauce and tomato paste into the beef mixture until smooth. Pour water over the beef; add macaroni and stir.
3. 3 Bring the liquid to a boil, reduce heat to medium-low, and simmer mixture, adding water as needed to maintain your desired consistency, until the macaroni is tender yet firm to the bit, about 20 minutes. Adjust seasoning before serving.

By Kelly Nagy Cramer

Ingredients

• ✓ yellow onion
• kabocha squash
• olive oil
• garlic
• pumpkin puree
• vegetable broth
• cinnamon
• nutmeg
• allspice

Instructions

1. 1 Place kabocha squash cut-side down into a microwave-safe baking dish. Pour 1/2 inch water around the squash. Microwave on high until tender, about 10 minutes. Let cool for 5 minutes.
2. 2 Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Transfer to a blender.
3. 3 Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth.
4. 4 Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.

By PaleoRunner

Ingredients

• ✓ yellow onion
• cauliflower
• water
• olive oil
• garlic
• chili powder
• cumin
• white pepper
• salsa

Instructions

1. 1 Put cauliflower rice in a microwaveable bowl. Add about 2 tablespoons water. Cover with plastic wrap and microwave on high until tender, about 5 minutes. Let cool until safe to handle.
2. 2 Lay a thin dish towel on a flat surface. Add 1/2 of cauliflower. Hold the 4 corners of the towel together to wrap up cauliflower completely. Twist the towel and squeeze hard to drain off as much water as possible. Remove cauliflower and repeat with other half.
3. 3 Heat olive oil in a skillet over medium-high heat until smoking. Add cauliflower, onion, garlic, chili powder, cumin, and white pepper. Sauté, stirring constantly until cauliflower is browned and liquid is evaporated, about 5 minutes. Add salsa. Cook and stir until salsa is mostly reduced, 8 to 10 minutes more.

By Chef Hunter