Type what you have

Ingredients

• ✓ red onion
• tomato
• white wine vinegar
• salt
• okra

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
2. 2 Combine tomato, onion, vinegar, and salt in a bowl; set aside.
3. 3 Cook okra on the preheated grill until slightly charred with a few black areas on skins, about 5 minutes. Toss okra into tomato mixture; serve.

By Ingrid Taojo

Ingredients

• ✓ red onion
• olive oil
• spinach
• artichoke heart
• feta cheese

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Drizzle olive oil on a rimmed baking sheet. Spread spinach leaves in a thick layer covering the baking sheet. Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish).
3. 3 Bake for about 10 minutes, or until the spinach is wilted but NOT crispy.

By EMLUCIA

Ingredients

• ✓ red onion
• potato
• salt
• black pepper
• butter

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 Cut aluminum foil into 2 or 3 squares large enough to easily wrap vegetables. Divide and place potatoes and onion in centers of each foil square; season with salt and black pepper and dot with butter. Wrap each foil square into a flattened square and seal the edges.
3. 3 Place aluminum-wrapped packages over indirect heat; cover the grill. Cook on the preheated grill for about 30 minutes, flipping once.

By Bob Cody

Ingredients

• ✓ red onion
• butternut squash
• olive oil
• spinach
• dried cranberry
• pecan

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. 2 Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes.
3. 3 Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
4. 4 Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
5. 5 Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.

By Marcia

Ingredients

• ✓ red onion
• cream cheese
• pizza crust
• tuna
• mozzarella cheese
• red pepper flakes

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread cream cheese onto crust; sprinkle with tuna and onions, then top with mozzarella cheese and pepper flakes.
3. 3 Bake in the preheated oven until cheese melts and starts to brown, 15 to 20 minutes.

By Angie

Ingredients

• ✓ red onion
• focaccia bread
• basil pesto
• chicken
• green bell pepper
• monterey jack cheese

Instructions

1. 1 Preheat a panini grill.
2. 2 Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
3. 3 Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.

By LEAHMCINTYRE

Ingredients

• ✓ red onion
• cabbage
• butter
• egg noodle
• salt
• black pepper

Instructions

1. 1 Cook pasta in a large pot of boiling salted water.
2. 2 Meanwhile, heat butter or margarine in a skillet over medium heat. Saute cabbage and onions until tender.
3. 3 Drain pasta, and return to the pot. Add cabbage and onion mixture to the noodles, and toss. Season with salt and pepper to taste.

By elizabeth sill

Ingredients

• ✓ red onion
• canola oil
• kielbasa sausage
• brussels sprout
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add sausage and onion; cook and stir until onion is translucent, 8 to 10 minutes. Add Brussels sprouts; cook 10 minutes more. Season with salt and black pepper.

By Challengergurl

Ingredients

• ✓ red onion
• penne pasta
• tomato
• dressing
• basil
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8-10 minutes.
2. 2 Drain pasta and transfer to a large bowl. Add tomatoes, Italian dressing, basil, red onion, and Parmesan cheese; toss until well coated.

By kelcampbell

Ingredients

• ✓ red onion
• olive oil
• yellow squash
• zucchini
• baby carrot
• vegetable broth

Instructions

1. 1 Heat the oil in a 12-inch skillet over medium-high heat. Add the yellow squash, zucchini, carrots, and onion and stir-fry until the vegetables are tender-crisp.
2. 2 Stir the concentrated broth in the skillet and cook until the mixture is hot.

By Campbell's Kitchen

Ingredients

• ✓ red onion
• lime juice
• cherry tomato
• cucamelon
• green chile pepper
• chile powder
• salt
• brown sugar

Instructions

1. 1 Combine onion and lime juice in a bowl; marinate for 15 minutes.
2. 2 Stir tomatoes, cucamelons, chile pepper, chili powder, and salt into onion; toss to combine. Taste; add brown sugar. Chill until ready to serve.

By nch

Ingredients

• ✓ red onion
• apple
• cinnamon
• pork shoulder roast
• salt
• black pepper
• applesauce

Instructions

1. 1 Place apples and onion in the bottom of a slow cooker; sprinkle with 1/4 teaspoon cinnamon.
2. 2 Rub pork with salt and pepper; place on top of apples and onions. Pour applesauce over pork; sprinkle with remaining 1/4 teaspoon cinnamon.
3. 3 Cook on High for 8 hours. Serve with sauce, apples, and onions.

By onwingosfdragons

Ingredients

• ✓ red onion
• bacon
• broccoli
• sunflower seed
• mayonnaise
• white sugar
• white vinegar

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, 5 to 10 minutes. Crumble.
2. 2 Combine crumbled bacon with broccoli, sunflower seeds, and red onion in a large bowl.
3. 3 Mix mayonnaise, sugar, and vinegar together in a separate bowl. Pour over broccoli mixture and mix together. Refrigerate for at least 20 minutes before serving.

By Issaarnold

Ingredients

• ✓ red onion
• green leaf lettuce
• strawberry
• salad dressing
• white sugar
• milk
• white vinegar
• poppy seed

Instructions

1. 1 Place lettuce, red onion, and strawberries in a large bowl. Place creamy salad dressing, sugar, milk, vinegar, and poppy seeds in a jar with a tight-fitting lid; cover jar and shake until smooth. Pour dressing over salad; toss to combine.

By Chelsey Carr

Ingredients

• ✓ red onion
• corn
• red wine vinegar
• olive oil
• kosher salt
• black pepper
• basil

Instructions

1. 1 Bring a large pot of salted water to a boil. Add corn and cook until the starchiness is just gone, about 3 minutes. Drain and immerse immediately in ice water to stop the cooking process and to set the color. Allow to cool, about 10 minutes.
2. 2 Remove kernels, cutting close to the cobs.
3. 3 Toss corn kernels with red onion, vinegar, olive oil, salt, and pepper in a large bowl. Toss in fresh basil just before serving. Taste and adjust seasonings. Serve at room temperature or cold.

By ltlmsmfft

Ingredients

• ✓ red onion
• pizza crust
• barbecue sauce
• chicken breast
• pepperoncini pepper
• cilantro
• colby jack cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place pizza crust on a baking sheet. Spread barbeque sauce on crust.
3. 3 Top with chicken, pepperoncini peppers, onion, and cilantro.
4. 4 Cover with Colby-Jack cheese.
5. 5 Bake in the preheated oven until cheese is melted and bubbly, about 15 minutes.

By Kimi Rae

Ingredients

• ✓ red onion
• green bell pepper
• red bell pepper
• olive oil
• kosher salt
• cilantro
• lime juice

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Combine peppers, onion, olive oil, and salt in a large bowl. Transfer mixture to the air fryer basket. Cook, stirring once, until peppers and onion are tender and beginning to brown, 7 to 9 minutes.
3. 3 Transfer to a serving bowl. Add cilantro and lime juice; toss to coat.

By Allrecipes

Ingredients

• ✓ red onion
• naan bread
• pizza sauce
• mozzarella cheese
• pineapple tidbits
• ham
• bacon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place naan on the prepared baking sheet. Spread pizza sauce on naan; sprinkle with mozzarella cheese. Top with pineapple tidbits, ham, bacon, and red onion.
3. 3 Bake in the preheated oven until crust is golden brown and cheese has melted, about 10 minutes.

By lutzflcat

Ingredients

• ✓ red onion
• broccoli floret
• sage
• olive oil
• salt
• garlic salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Spread broccoli in a single layer on the prepared baking sheet. Sprinkle onion and sage leaves over broccoli; drizzle with olive oil. Sprinkle salt, garlic salt, and black pepper over broccoli mixture; toss to coat.
3. 3 Roast in the preheated oven until broccoli is browned and crisp, 20 to 30 minutes.

By Zest to Impress

Ingredients

• ✓ red onion
• hot dog
• bacon
• hot dog bun
• yellow mustard
• dill pickle relish
• tomato

Instructions

1. 1 Place 1 hot dog horizontally at the top edge of 1 bacon slice; roll once to secure. Place the second hot dog on the bacon, directly under the first hot dog, and wrap bacon twice at an angle. Tuck between the hot dogs. Tuck in second bacon slice where you left off and roll over remaining half of the hot dogs. Secure the end between the hot dogs. Repeat with remaining hot dogs and bacon slices.
2. 2 Heat a nonstick pan over medium heat and add bacon-wrapped hot dogs. Cook, turning as needed, until browned on all sides, about 10 minutes.
3. 3 Spread 1 tablespoon mustard over each bun. Add hot dogs. Top with dill pickle relish, red onion, and tomato.

By John Mitzewich

Ingredients

• ✓ red onion
• ground beef
• garlic
• salt
• black pepper
• worcestershire sauce
• mustard

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Mix beef, red onion, garlic, salt, pepper, Worcestershire, and English mustard together in a mixing bowl.
3. 3 Form patties by pressing a ball of ground beef with your hand and rounding the sides to your desired size.
4. 4 Cook burgers in the preheated air fryer until firm and no longer pink in the centers, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Louis Benson

Ingredients

• ✓ red onion
• chicken breast
• celery
• red bell pepper
• sweet corn
• barbecue sauce
• mayonnaise

Instructions

1. 1 Preheat grill for high heat.
2. 2 Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
3. 3 In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
4. 4 In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.

By Deborah Noe

Ingredients

• ✓ red onion
• cedar plank
• salt
• salmon fillet
• olive oil
• lemon
• black peppercorn

Instructions

1. 1 Submerge cedar plank in water; soak 12 hours to overnight.
2. 2 Preheat an outdoor grill for high heat. Place prepared plank on the grill; sprinkle with salt. Cover grill; heat plank until dry, 2 to 3 minutes. Reduce the grill temperature to medium heat.
3. 3 Rub salmon with oil; arrange on the plank. Top salmon with onion, lemon slices, and peppercorns.
4. 4 Cook on the preheated grill, covered, until salmon is opaque and easily flakes with a fork, 10 to 12 minutes.

By SWIZZLESTICKS

Ingredients

• ✓ red onion
• salmon fillet
• dijon mustard
• garlic
• tarragon
• salt
• pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch pan with cooking spray.
2. 2 Arrange the salmon skin side down in the prepared pan, and lightly coat with the Dijon mustard. Place the garlic and onion slices on the salmon fillets. Season with tarragon, salt, and pepper.
3. 3 Bake 20 minutes in the preheated oven, or until salmon is easily flaked with a fork.

By Randy Fortel

Ingredients

• ✓ red onion
• spinach tortellini
• three-cheese tortellini
• grape tomato
• artichoke heart
• black olive
• carrot
• oil and vinegar dressing

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook, uncovered, stirring occasionally, until tortellini float to the top, pasta tender yet firm to the bite, and filling is hot, 10 to 11 minutes. Drain well; cool tortellini.
2. 2 Combine tortellini, grape tomatoes, artichoke hearts, olives, red onion, and carrots in a large bowl; toss with dressing.
3. 3 Cover bowl with plastic wrap; refrigerate until chilled, at least 3 hours to overnight.

By Lillian

Ingredients

• ✓ red onion
• olive oil
• spinach
• marinara sauce
• chicken breast
• pizza dough
• mozzarella cheese
• cooking spray

Instructions

1. 1 Heat oil in a nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, about 2 minutes. Stir in spinach; cover and cook until wilted, about 1 1/2 minutes. Remove from heat; stir in marinara and chicken.
2. 2 Preheat an air fryer to 325 degrees F (165 degrees C) according to manufacturer's instructions.
3. 3 Divide dough into 4 equal pieces. Roll each piece on a lightly floured work surface into a 6-inch circle. Spread 1/4 of the spinach mixture over the bottom half of each dough circle. Top each with 1/4 of the mozzarella cheese. Fold dough over filling to form half-moons and crimp edges to seal. Coat well with cooking spray.
4. 4 Transfer calzone to the air fryer basket. Cook for 8 minutes. Turn calzone over; cook until golden brown, about 4 minutes more.

By Allrecipes Magazine

Ingredients

• ✓ red onion
• country-style rib
• garlic powder
• salt
• black pepper
• barbecue sauce
• beef broth

Instructions

1. 1 Season ribs with garlic powder, salt, and pepper.
2. 2 Place a layer of onion in the bottom of a pressure cooker. Add a layer of ribs. Repeat with remaining onion and ribs.
3. 3 Combine barbeque sauce and broth together in a bowl; pour over ribs in the pressure cooker.
4. 4 Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust heat until regulator is gently rocking. Cook for 25 minutes. Transfer the pressure cooker to the sink; cool the pot with cold water for about 30 seconds to release pressure quickly.

By Ryan

Ingredients

• ✓ red onion
• eggplant
• olive oil
• salt
• grape tomato
• lemon juice
• black pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Toss eggplant with 1 tablespoon olive oil and sprinkle with salt. Place onto a baking sheet and arrange in a single layer.
3. 3 Broil eggplant in the preheated oven, until browned on all sides, 5 to 7 minutes, turning occasionally.
4. 4 Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
5. 5 Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.

By ANUTAD

Ingredients

• ✓ red onion
• chicken breast
• mozzarella cheese
• garlic
• bacon
• olive oil
• rosemary

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Make a pocket in each of the chicken breasts by slicing down one side, making sure to not slice all the way through. Stuff each pocket with mozzarella cheese and a 1/4 of the minced garlic. Wrap 2 slices of bacon around each stuffed breast and secure in place with toothpicks. The pocket opening should be completely covered.
3. 3 Combine onion and remaining garlic in a shallow baking dish and drizzle with olive oil. Place stuffed chicken breasts on top and sprinkle with rosemary.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Ayms123

Ingredients

• ✓ red onion
• bacon
• salt
• water
• mustard
• brussels sprout
• cider vinegar
• gorgonzola cheese

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble when cool. Reserve drippings in the skillet.
2. 2 Add onion and salt to the skillet; cook over medium heat until tender, about 5 minutes. Add water and Dijon mustard; cook and stir over medium-high heat until comes to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon.
3. 3 Add Brussels sprouts and vinegar to the skillet; cook, stirring often, until sprouts tender, 4 to 6 minutes. Toss sprouts mixture with bacon and Gorgonzola.

By Dutchgirl