Type what you have

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
• 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
• 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
• 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
• sirloin tip
• cream of mushroom soup
• milk
• red wine
• beef with onion soup mix
• egg noodle

Instructions

1. 1 Heat a large skillet over medium-high heat. Saute beef sirloin tips with onion in the hot skillet until beef is browned, about 5 minutes.
2. 2 Stir cream of mushroom soup, milk, red wine, and beef with onion soup mix together in a bowl, pour into the skillet, and stir to coat beef in the soup mixture; bring to a simmer, reduce heat to low, place a cover on the skillet, and cook until the beef tips are tender, about 2 hours.
3. 3 Reduce heat to lowest setting and continue cooking until the beef pulls apart easily with a fork, at least 4 hours more.
4. 4 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
5. 5 Ladle beef tips mixture over egg noodles.

By Candi Riccardelli

Ingredients

• ✓ yellow onion
• chicken stock
• olive oil
• salt
• pepper
• rosemary
• heavy cream

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Slice about 1/4 inch off of the tops and bottoms of the onions. Cut in half crosswise leaving the skin on, and arrange cut side up in a shallow baking dish. Pour the chicken stock over and around the onion halves, then drizzle with olive oil. Season liberally with salt, pepper and rosemary. Place on top of a cookie sheet to catch any splatters that may occur.
3. 3 Bake uncovered for 1 hour in the preheated oven, or until onion is easily pierced with a knife and liquid has reduced by 1/2. Remove the dish from the oven, and pour the cream over the onions. Return to the oven, and continue to bake uncovered until the pan juices have thickened slightly and onions are browned, up to 30 minutes.

By rowdy

Ingredients

• ✓ yellow onion
• potato
• celery
• carrot
• beef roast
• beef bouillon
• water

Instructions

1. 1 Gather ingredients.
2. 2 Cut potatoes, onions, and celery into fairly large chunks; place in the bottom of a slow cooker along with baby carrots. Place roast on top of vegetables. Place 3 bouillon cubes randomly on top of the roast and pour in 1/2 cup water.
3. 3 Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
4. 4 Transfer roast to a platter. Remove vegetables using a slotted spoon and arrange them around the roast.

By Jennifer Miles

Ingredients

• ✓ yellow onion
• olive oil
• beef loin tri-tip roast
• water
• beef bouillon
• garlic
• adobo seasoning

Instructions

1. 1 Coat the inside of a slow cooker with about 1 tablespoon oil.
2. 2 Heat remaining oil in a large skillet over medium-high heat. Add roast and sear until browned, about 5 minutes per side. Cook and stir onion in the hot skillet during the last 5 minutes. Transfer roast to the slow cooker, reserving onion in the skillet.
3. 3 Pour water into the skillet. Add bouillon, garlic, and adobo seasoning; cook and stir until onion is tender, about 5 minutes. Pour mixture over roast.
4. 4 Cover and cook on High until roast is firm and reddish-pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read 140 degrees F (54 degrees C) for medium.

By MYBADA

Ingredients

• ✓ yellow onion
• jerk seasoning
• salt
• black pepper
• olive oil
• pork chop
• lime

Instructions

1. 1 Combine jerk seasoning, salt, and black pepper in a small bowl; set rub aside.
2. 2 Heat oil in a large skillet over medium heat; add about 1 tablespoon jerk rub. Add onion; cook and stir until soft, about 3 minutes.
3. 3 Meanwhile, sprinkle 1/2 remaining jerk rub onto one side of each pork chop. Poke 4 or 5 holes into each chop, using the tip of a knife; drizzle 1/2 lime juice over top. Place chops, seasoned-sides down, into the hot skillet.
4. 4 Cook until brown, 5 to 7 minutes. While chops cook, sprinkle remaining jerk rub onto top sides of chops; poke 4 or 5 holes into each chop using the tip of a knife. Drizzle remaining lime juice over top. Flip chops; cook until brown and no longer pink in centers, 5 to 7 minutes more. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By kesparza22

Ingredients

• ✓ yellow onion
• cream of celery soup
• beef stew seasoning mix
• beef chuck roast
• beef broth
• baby bella mushroom
• red potato
• baby carrot

Instructions

1. 1 Combine soup and stew seasoning in a small bowl until a creamy paste forms.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add chuck roast; cook until juices start to render and outside is browned, about 5 minutes per side. Add soup paste mixture, broth, onion, and mushrooms. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add potatoes and carrots. Close and lock the lid. Return cooker to high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 30 minutes. Transfer roast to a large bowl and shred with 2 forks; remove any excess fat. Strain remaining liquid through a sieve into a separate bowl. Whisk liquid until well combined and emulsified, about 1 minute.
5. 5 Serve shredded roast on top of vegetables; pour gravy over top.

By Heather Dunn

Ingredients

• ✓ yellow onion
• cream of mushroom soup
• brown gravy mix
• country gravy mix
• vegetable dip mix
• water
• beef tri-tip roast
• baby carrot

Instructions

1. 1 Mix cream of mushroom soup with the gravy and dip mixes in a bowl until no clumps remain. Add water slowly until desired consistency is reached: thicker for gravy and thinner for faster cooking.
2. 2 Place roast in a slow cooker and pour the soup mixture on top. Add onions and baby carrots. Cook on Low until beef is tender, about 7 hours.

By KaraMia

Ingredients

• ✓ yellow onion
• kohlrabi
• bacon
• olive oil
• salt
• butter
• parmesan cheese
• parsley

Instructions

1. 1 Cut kohlrabi into thin noodles using a spiralizer.
2. 2 Heat a large skillet over medium heat. Add bacon and onion; brown until bacon is beginning to crisp and onion is caramelized but not burning, 10 to 12 minutes. Transfer to a small bowl, reserving 1 tablespoon bacon grease in the skillet. (If there is not enough bacon grease, add enough oil to make 1 tablespoon grease.)
3. 3 Add kohlrabi to the skillet and season with salt. Cook over medium heat, stirring occasionally, until kohlrabi begins to wilt and soften, 12 to 14 minutes. Stir in butter until melted. Add bacon and onion mixture and stir in 1/2 of the Parmesan.
4. 4 Serve immediately topped with remaining Parmesan and parsley.

By France Cevallos

Ingredients

• ✓ yellow onion
• chicken breast
• horseradish
• chive
• compound butter
• chicken stock
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Using 2 fingers, loosen the skin on each chicken breast. Thinly slice compound butter and stuff under skin to cover as much of the chicken as possible.
3. 3 Layer onion slices on the bottom of a glass baking dish. Pour in chicken stock. Place chicken breasts on top of the onions, skin-side up. Season with salt and pepper.
4. 4 Bake in the preheated oven for 30 minutes. Start basting chicken with its juices and rotate if skin is not crisping evenly. Continue baking until chicken is no longer pink in the center and the juices run clear, about 25 more minutes, depending on the size of the chicken breasts. Baste chicken every 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Amy Campbell

Ingredients

• ✓ yellow onion
• chicken breast
• condensed cream of chicken soup
• cream of celery soup
• poultry seasoning
• black pepper
• chicken broth
• pea
• carrot
• buttermilk biscuit dough

Instructions

1. 1 Place diced onion in a slow cooker. Top with chicken.
2. 2 Mix both condensed soups, poultry seasoning, and pepper together in a bowl; pour over the chicken in the slow cooker. Pour in chicken broth and cook until chicken is falling apart, on Low for 10 hours, or on High for 5 hours.
3. 3 Pour in peas and carrots and cook on Low until soft, 1 to 2 hours more.
4. 4 Roll out the biscuit dough thin and flat. Cut into quarters or strips, then cut in half. Add dough pieces to the slow cooker and stir to make sure they are submerged in the liquid. Cook for another 1 to 2 hours on Low.

By Mallory

Ingredients

• ✓ yellow onion
• collard green
• olive oil
• garlic
• lemon juice
• paprika
• salt
• black pepper

Instructions

1. 1 Trim the ends off of the collard greens where the stem is thickest. Stack leaves on top of each other and roll together. Cut greens into 1-inch pieces and rinse.
2. 2 Heat oil in a skillet over medium heat. Add onion and cook until it begins to soften, about 5 minutes. Add garlic and cook for 5 minutes more. Add greens and saute over medium heat, stirring frequently, until tender, about 15 minutes. Stir in lemon juice, paprika, salt, and pepper; cook for 3 minutes more. Serve warm.

By birdmadgirl7

Ingredients

• ✓ yellow onion
• butternut squash
• balsamic vinegar
• brown sugar
• vegetable oil
• kosher salt
• black pepper
• kale
• vegetable broth

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place squash into a large bowl. Add onion, 1 1/2 tablespoons vinegar, brown sugar, oil, salt, and pepper; toss to coat. Spread mixture in a single layer onto a baking sheet.
3. 3 Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes. Set aside.
4. 4 Combine kale and broth in a heavy-bottom skillet over medium heat; bring to a light simmer. Cover the skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid.
5. 5 Mix together kale, squash mixture, and remaining 1 1/2 tablespoons vinegar in a serving bowl.

By Danielle Walquist Lynch

Ingredients

• ✓ yellow onion
• bacon
• mushroom
• garlic
• red wine
• lamb
• tomato
• rosemary
• salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Cook bacon in a Dutch oven or oven-safe pot over medium-high heat, stirring occasionally, until almost crisp, 6 to 8 minutes. Add onion and sauté until golden brown, 5 to 8 minutes. Add mushrooms and garlic; sauté until mushrooms start to release their juices, about 4 minutes.
3. 3 Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Allow to boil for 3 to 4 minutes. Add lamb, tossing to coat. Stir in tomatoes and rosemary; season with salt. Bring to a boil. Remove from heat and cover.
4. 4 Bake in the preheated oven until lamb is tender, 2 to 3 hours.

By ladybug2pa

Ingredients

• ✓ yellow onion
• olive oil
• corn
• bell pepper
• egg
• half-and-half
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees.
2. 2 Heat oil in large skillet. Add onion; cook over low heat, stirring regularly, until golden and slightly caramelized, about 20 minutes.
3. 3 Place onion in a shallow 9-by-9-inch ovenproof dish. Add corn and bell pepper.
4. 4 Beat eggs; stir into half-and-half. Pour egg mixture over casserole, add salt and pepper, and stir. Sprinkle cheese on top.
5. 5 Bake at 400 degrees for 30 to 35 minutes until firm. Brown top under a broiler. Let cool for 10 minutes. Cut in squares and serve.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ yellow onion
• ground beef
• garlic
• black-eyed pea
• long-grain rice
• tomato
• monterey jack cheese
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.
3. 3 Combine black-eyed peas, cooked rice, diced tomatoes, Monterey Jack cheese, salt, and pepper in a large bowl; stir into the beef mixture.
4. 4 Transfer to a 9x13-inch baking dish.
5. 5 Bake in the preheated oven until heated through, about 30 minutes.

By Wendy F

Ingredients

• ✓ yellow onion
• ground venison
• barbecue sauce
• egg
• saltine cracker
• brown sugar
• worcestershire sauce
• sage
• steak seasoning
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together venison, onion, 1/4 cup barbecue sauce, egg, crushed crackers, 2 tablespoons brown sugar, 2 tablespoons Worcestershire sauce, sage, and steak seasoning in a large bowl with your hands until evenly combined. Pack into a 3x7-inch loaf pan. Lay bacon slices over the top.
3. 3 Bake in the preheated oven until no longer pink in the center and bacon is crispy, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. 4 Meanwhile, stir together remaining 3/4 cup barbecue sauce, 2 tablespoons brown sugar, and 1 tablespoon Worcestershire sauce in a small saucepan over medium heat. Simmer for 5 minutes, whisking constantly, until sauce is heated through and slightly thickened.
5. 5 Pour sauce over cooked meatloaf and let rest for 5 minutes before serving.

By Abbey

Ingredients

• ✓ yellow onion
• chicken
• carrot
• celery
• garlic
• bay leaf
• black peppercorn
• water
• kosher salt

Instructions

1. 1 Slice breast meat off chickens by cutting along either side of each breastbone, across the ribcage, and down to the wing joints. Cut off meat and save for another meal, reserving skin for chicken tea.
2. 2 Transfer whole chickens and skin from breasts into 1 extra large or 2 standard (5 1/2- to 6-quart) pots. Divide carrots, celery, and onions between the pots, followed by garlic, bay leaves, and peppercorns. Fill each pot to the top with cold water.
3. 3 Place the pots over medium-high heat and bring to a boil, watching carefully. Immediately reduce heat to low. Skim off any foam from the tops with a spoon. Adjust heat to maintain a very gentle simmer where only small bubbles poke up through the surface. Continue to simmer for 8 to 12 hours.
4. 4 Use a slotted spoon to transfer the solids into a strainer set over a large bowl; discard chunks and pour strained broth back into a pot. Combine all the liquid into one pot. Strain broth again through a fine-mesh strainer into whichever pot was emptied.
5. 5 Bring to a boil over medium-high heat, skimming fat from the top; boil until reduced by half. Turn off heat and season with salt, tasting and adjusting as needed.
6. 6 Strain broth through a cheesecloth or nut milk bag into a container. Serve steaming hot in a pot as you would tea, or let cool and refrigerate until ready to serve.

By John Mitzewich

Ingredients

• ✓ yellow onion
• chicken thigh
• water
• green bell pepper
• soy sauce
• brown sugar
• honey
• garlic
• black pepper

Instructions

1. 1 Place chicken thighs and water in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Leave chicken in the pot; drain and discard all liquid.
3. 3 Switch to the Sauté function. Add bell peppers, onion, soy sauce, brown sugar, honey, garlic, and black pepper.
4. 4 Cook until most of the liquid is evaporated, vegetables are soft, and chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center of chicken thighs should read at least 165 degrees F (74 degrees C).

By Carla nicole

Ingredients

• ✓ yellow onion
• olive oil
• red pepper flake
• garlic
• ginger
• honey
• shrimp
• salt
• pepper

Instructions

1. 1 Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.

By MANDE2509

Ingredients

• ✓ yellow onion
• canola oil
• new mexico red chile pod
• chile de arbol pepper
• garlic
• chicken stock
• cumin
• coriander
• oregano
• honey

Instructions

1. 1 Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
2. 2 Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
3. 3 Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
4. 4 Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.

By Cookincwgrl

Ingredients

• ✓ yellow onion
• beef chuck roast
• salt
• black pepper
• garlic
• beef broth
• vegetable broth
• bay leaf
• thyme

Instructions

1. 1 Season beef chuck roast with sea salt and black pepper; put into the crock of a slow cooker with onion quarters and garlic cloves. Pour beef broth and vegetable broth over the roast. Lay bay leaves and thyme atop the roast.
2. 2 Cook on Low for 7 to 8 hours.

By Cindy Anschutz Barbieri

Ingredients

• ✓ yellow onion
• new mexico chile
• water
• beef chuck roast
• all-purpose flour
• salt
• black pepper
• olive oil
• beef stock

Instructions

1. 1 Gather all ingredients.
2. 2 Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften.
3. 3 Strain into a bowl, reserving the cooking liquid.
4. 4 Place chiles and some of the liquid into a blender, and purée until smooth. Add more liquid as necessary to form a smooth sauce.
5. 5 Pass sauce through a fine mesh strainer to remove any seeds or tough skins; set aside.
6. 6 Cut beef into 1- to 2-inch chunks. Combine flour, salt, and pepper in a medium bowl. Dredge beef chunks in the seasoned flour; set aside.
7. 7 Heat olive oil in a large pot over medium heat. Sauté onion until tender and translucent, about 5 minutes.
8. 8 Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove seared meat, and continue browning the remaining meat. Return reserved seared meat to the pot.
9. 9 Stir in puréed chile mixture. Add beef stock just to cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.

By VARISSUL

Ingredients

• ✓ yellow onion
• butter
• garlic
• black pepper
• lemon
• marsala wine
• rotini pasta
• water
• stir-fry vegetable
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and stir until melted. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant and butter starts to burn, 1 to 2 minutes. Season with pepper.
2. 2 Carefully pour in lemon juice; pot will release steam. Add cooking wine and immediately turn pot off. Scrape the bottom of the pot with a spoon to loosen any browned bits. Add pasta, then just enough water to barely cover it.
3. 3 Place a steamer basket on top of the pasta. Add frozen vegetables and season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 2 minutes, then release remaining pressure carefully using the quick-release method. Unlock and remove the lid. Remove steamer basket and stir vegetables into the pasta.

By Melanie

Ingredients

• ✓ yellow onion
• black-eyed pea
• water
• chicken bouillon
• bacon
• butter
• ham
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse, pick over, and place peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
3. 3 Pour water into a large saucepan or stockpot. Add bouillon cubes and bring to a boil, stirring occasionally to dissolve bouillon. Stir in peas; reduce heat and bring to a simmer.
4. 4 Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Crumble bacon and set aside.
5. 5 Melt butter in the pan with bacon grease; cook and stir onions until they begin to turn brown at the edges, about 10 minutes.
6. 6 Stir onions and cooking fat into peas; add crumbled bacon, ham, salt, and pepper to taste. Simmer over low heat for 8 hours, stirring every hour.

By Dave

Ingredients

• ✓ yellow onion
• butter
• corn
• chicken broth
• evaporated milk
• instant potato flakes
• thyme
• garlic
• chive
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter to the hot pot; cook and stir until onion is lightly browned, about 5 minutes. Add corn and chicken broth. Turn off Saute function.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove lid and add evaporated milk, potato flakes, thyme, garlic, chives, salt, and pepper; stir to combine. Serve immediately.

By thedailygourmet

Ingredients

• ✓ yellow onion
• corn
• red bell pepper
• jalapeno pepper
• olive oil
• salt
• black pepper
• edamame
• white wine vinegar
• basil

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place corn, bell pepper, onion, and jalapeño on a baking sheet; drizzle with 2 tablespoons olive oil and season with salt and black pepper. Rub to evenly coat.
3. 3 Cook vegetables on the preheated grill until tender and dark marks appear, 10 to 15 minutes, flipping several times. Set aside to cool.
4. 4 Bring a medium pot of water to a boil. Add edamame; cook until tender, 10 to 15 minutes. Drain and cool.
5. 5 Whisk remaining 1 tablespoon olive oil and vinegar together in a small bowl until combined; set aside.
6. 6 Dice bell pepper, onion, and jalapeño; cut kernels off cobs. Combine vegetables in a serving dish; add edamame. Toss salad with vinaigrette; season with basil, salt, and black pepper.

By klenke