Type what you have

Ingredients

• ✓ onion
• water
• honey

Instructions

1. 1 Bring water and onions to a boil over medium heat. Reduce the heat and simmer for about 1 hour.
2. 2 Strain hot liquid through a sieve. Pour into cups and sweeten with honey.

By barbara

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
• lime juice
• orange juice
• hot sauce
• salt
• pomegranate juice

Instructions

1. 1 Pour lime juice into a glass container and add onion slice; let sit until flavors combine, 20 to 30 minutes. Remove and discard onion.
2. 2 Mix orange juice, hot sauce, and salt into lime juice; stir well. Stir pomegranate juice into mixture.

By gem

Ingredients

• ✓ onion
• cucumber
• dill weed
• sugar
• white vinegar
• water
• salt

Instructions

1. 1 Combine cucumbers, onion, and dill in a large serving bowl.
2. 2 Combine sugar, vinegar, water, and salt in a medium bowl; stir until sugar dissolves.
3. 3 Pour vinegar mixture over cucumber mixture. Cover the bowl and refrigerate for at least 2 hours before serving

By Julie

Ingredients

• ✓ onion
• bacon
• sour cream
• egg
• all-purpose flour
• salt
• caraway seed
• pastry double crust pie

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 15x10-inch pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
2. 2 Sauté onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well.
3. 3 Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed.
4. 4 Bake in preheated oven until onions start to turn golden brown on top, about 1 hour.

By Bill Whitford

Ingredients

• ✓ onion
• butter
• leek
• potato
• water
• thyme
• ham bone
• heavy cream
• salt
• pepper

Instructions

1. 1 In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
2. 2 Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.

By Sara

Ingredients

• ✓ onion
• all-purpose flour
• egg
• water
• salt
• potato
• bacon
• milk
• heavy cream
• salt
• pepper

Instructions

1. 1 In a medium bowl, combine flour, egg, 1/2 cup water and salt to form a dough. Cut into thin strips or small pieces.
2. 2 Bring a large pot of water to boil. Stir in dough, potatoes and onion. Cook 20 minutes, until potatoes are tender. Drain.
3. 3 While pasta and potatoes are cooking, cook bacon in a large skillet over medium heat until crisp. Save drippings.
4. 4 Return pasta and potato mixture to large pot over medium-low heat, and combine with bacon, a teaspoon of bacon grease, milk, cream and salt and pepper. Adjust bacon grease to taste and milk or cream to cover. Simmer 20 minutes, without boiling. Serve hot.

By Terri

Ingredients

• ✓ onion
• tomato
• celery
• green bell pepper
• beet
• carrot
• garlic
• sugar
• black pepper
• horseradish
• lemon juice
• water
• worcestershire sauce
• sugar
• salt

Instructions

1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place tomatoes into the feeding chute; insert the food pusher and gently guide tomatoes down the chute. Repeat with celery, onion, green pepper, beets, carrots, and garlic.
2. 2 Place juice into a large pot. Stir in sugar, black pepper, horseradish, lemon juice, and enough water to form a thin consistency: season with Worcestershire sauce. Bring to a boil, and cook for 20 minutes.
3. 3 Pack juice into hot, sterilized 1-quart jars, filling to within ¾ inch of the top. Stir in 1 tablespoon sugar and 1 teaspoon salt into each jar. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes.
5. 5 Remove jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Stacy

Ingredients

• ✓ onion
• heavy cream
• milk
• chicken stock
• cayenne pepper
• nutmeg
• allspice
• cardamom
• ginger
• garlic
• brown sugar
• butter
• celery
• black pepper
• sea salt
• olive oil
• carrot
• parsnip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil and toss to coat. Season with salt and pepper. Spread vegetables evenly onto a baking sheet.
3. 3 Roast in the preheated oven until vegetables are tender and parsnips are golden brown, about 30 minutes.
4. 4 Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until softened and onion is beginning to turn golden brown, about 5 minutes.
5. 5 Reduce heat to low; stir in butter, brown sugar, garlic, and roasted parsnips and carrots. Continue to cook and stir until vegetables are very soft and beginning to brown, about 5 to 10 minutes.
6. 6 Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.
7. 7 Working in batches, pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get soup moving before leaving it on to purée.
8. 8 Pour blended soup into a clean pot. Stir in milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper to serve.

By Alan Dorchak

Ingredients

• ✓ onion
• salt
• sugar
• ring
• lid
• canning jar
• black pepper
• worcestershire sauce
• horseradish
• sugar
• lemon juice
• water
• garlic
• green pepper
• beet
• carrot
• celery
• tomato

Instructions

1. 1 Gather the ingredients.
2. 2 Process tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic through a juicer.
3. 3 Stir together vegetable juices, water, lemon juice, 1 1/4 teaspoons sugar, horseradish, Worcestershire sauce, and black pepper in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes. Meanwhile, sterilize the jar and lid in boiling water for at least 5 minutes.
4. 4 Ladle juice into the jar. Stir 1 tablespoon sugar and salt into juice. Wipe the rim of the jar with a moist paper towel to remove any residue. Top with the lid and screw on the ring.
5. 5 Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
6. 6 Remove the jar from the pressure canner and place onto a cloth-covered or wooden surface until cool. Press the center of the lid with a finger to ensure the lid does not move up or down. Remove the ring for storage and store in a cool, dark area.

By Lisa

Ingredients

• ✓ onion
• ring
• lid
• canning jar
• lemon juice
• hot pepper sauce
• seafood seasoning
• celery seed
• black pepper
• worcestershire sauce
• kosher salt
• bay leaf
• horseradish
• vinegar
• tomato sauce
• jalapeno pepper
• garlic
• carrot
• green bell pepper
• tomato
• chile de arbol pepper

Instructions

1. 1 Grind chile de arbol peppers with a mortar and pestle until becomes a powder; set aside.
2. 2 Place tomatoes, onions, bell peppers, carrots, garlic, and jalapeño in the bowl of a food processor, in batches; pulse until finely chopped then transfer to a large pot.
3. 3 Stir tomato sauce, vinegar, horseradish, bay leaves, chile de arbol powder, kosher salt, Worcestershire sauce, black pepper, celery seeds, seafood seasoning, and hot pepper sauce into tomato mixture; bring to a boil. Reduce heat, and simmer, stirring regularly, until vegetables are tender, about 30 minutes; remove and discard bay leaves.
4. 4 Place vegetable mixture in a vegetable juicer, in batches if necessary; process. Strain excess pulp from juice if desired. Pour juice into a large pot over medium heat; cook until nearly boiling then stir in lemon juice.
5. 5 Meanwhile, inspect 8 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until Bloody Mary mix is ready. Wash new, unused lids and rings in warm soapy water.
6. 6 Pack hot Bloody Mary mix into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
7. 7 Place a rack in the bottom of a large stockpot or canning kettle and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes (or 35 minutes if using pint-sized jars).
8. 8 Remove jars from the pot; place on a cloth-covered or wood surface, several inches apart. Cool, 8 hours to overnight. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Cara

Ingredients

• ✓ onion
• peanut oil
• rice vinegar
• water
• ginger
• ketchup
• soy sauce
• white sugar
• lemon juice
• garlic
• salt
• black pepper

Instructions

1. 1 Combine onion, peanut oil, rice vinegar, water, ginger, ketchup, soy sauce, sugar, lemon juice, garlic, salt, and pepper in a blender. Blend until well combined.

By Thunderella

Ingredients

• ✓ onion
• celery
• carrot
• ginger root
• garlic
• chicken stock
• beef bouillon granules
• shiitake mushroom
• water
• portobello mushroom
• chive

Instructions

1. 1 In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
2. 2 Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
3. 3 Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.

By Sawako

Ingredients

• ✓ onion
• olive oil
• beef stew meat
• carrot
• water
• potato
• curry sauce mix

Instructions

1. 1 Heat oil in a large saute pan over medium heat. Add beef and stir-fry until browned and no longer pink in the centers, 5 to 7 minutes. Add onions and carrots; stir-fry until onions start to turn golden, 7 to 8 minutes.
2. 2 Pour in water and add potatoes; add more water if needed to cover. Cover the pan with a lid and cook until potatoes are soft, 10 to 12 minutes. Add curry sauce mix and stir until mixture thickens, 3 to 5 minutes.

By Giuliana

Ingredients

• ✓ onion
• roast beef
• spinach
• button mushroom
• beef stock
• sake
• soy sauce

Instructions

1. 1 In a wok over high heat, combine 1/4 cup of the beef stock, soy sauce, and sake. Add onions and mushrooms; fry until onions start to soften. Add the strips of beef and remaining beef stock, and cook, stirring constantly, for 2 minutes. Add spinach, cover, and cook for 3 minutes, until spinach is wilted, but not fully cooked. Adjust seasonings to taste, and serve over udon or ramen noodles.

By Suanne

Ingredients

• ✓ onion
• salmon side
• chicken broth
• ginger root
• soy sauce
• mirin
• sesame oil

Instructions

1. 1 Quarter or halve salmon side; set aside.
2. 2 Combine chicken broth, ginger, soy sauce, minced onion, mirin, and sesame oil in a large, heavy pot over medium-high heat; bring to a boil, then reduce heat to a simmer.
3. 3 Place a steamer insert into the pot; arrange salmon in a single layer in the insert. Cover pot; steam, 5 to 7 minutes, checking for desired doneness. Transfer salmon to a platter; keep warm. Remove insert.
4. 4 Boil broth mixture until reduced into a sauce consistency, 2 to 4 minutes; spoon over salmon.

By Diana71

Ingredients

• ✓ onion
• mirin
• red wine vinegar
• brown sugar
• lime juice
• ginger
• cucumber

Instructions

1. 1 Whisk mirin, red wine vinegar, brown sugar, lime juice, and fresh ginger together in a large bowl. Add cucumber and onion: gently toss to coat. Chill in the refrigerator before serving, about 30 minutes.

By Christiane Potts

Ingredients

• ✓ onion
• rice
• mirin
• soy sauce
• sake
• beef
• egg
• pickled ginger

Instructions

1. 1 Divide rice evenly between 4 donburi bowls.
2. 2 Bring mirin, soy sauce, and sake to a boil in a pot over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Stir in beef; simmer until no longer pink and cooked through, about 5 minutes. Spoon beef and onion over rice using a slotted spoon.
3. 3 Place eggs in the pot; bring to a boil. Cook until soft boiled, 5 to 7 minutes. Peel; add to bowls. Garnish with pickled ginger.

By Kurumi

Ingredients

• ✓ onion
• ramen noodle
• butter
• carrot
• zucchini
• chicken breast
• teriyaki sauce
• salt
• black pepper

Instructions

1. 1 Add 4 cups water to a skillet and bring to a boil. Add ramen and cook until soft, about 5 minutes.
2. 2 Meanwhile, melt butter in another skillet over medium heat. Add carrots, zucchini, and onion and saute until vegetables have softened, about 5 minutes. Add shredded chicken, teriyaki sauce, salt, and pepper and cook until heated through and sauce has thickened, 3 to 5 minutes.
3. 3 Drain ramen and add to the vegetable and chicken mixture. Toss and add more teriyaki as needed.

By grooms86

Ingredients

• ✓ onion
• soba noodle
• soy sauce
• oyster sauce
• mirin
• olive oil
• green pepper
• green bean
• spinach

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
2. 2 Meanwhile, combine soy sauce, oyster sauce, and mirin in a small bowl. Set aside.
3. 3 Heat olive oil in a skillet over medium-high heat. Add bell pepper, onion, and green beans and saute until softened but still crisp, 2 to 3 minutes. Add soba noodles and toss with the cooked vegetables. Mix in soy sauce mixture and cook for an additional 1 to 2 minutes. Add baby spinach and cook until desired doneness, 2 to 3 minutes. Serve in a bowl.

By Diana71

Ingredients

• ✓ onion
• snow pea
• vegetable oil
• sirloin steak
• potato
• dashi soup
• soy sauce
• sake
• sugar

Instructions

1. 1 Put the snow peas in a small saucepan with enough water to cover; bring to a boil and immediately remove from heat. Drain and set aside.
2. 2 Heat the oil in a large skillet over medium heat; cook the beef in the oil until browned. Add the potatoes; cook and stir until soft, 5 to 7 minutes. Stir the dashi soup, soy sauce, sake, and sugar into the mixture; simmer for 10 minutes.
3. 3 Reduce heat to low and scatter the chopped onion over the mixture; allow to simmer until the liquid is nearly completely evaporated, about 15 minutes more. Top the mixture with the snow peas to serve.

By Hinata

Ingredients

• ✓ onion
• vegetable oil
• rice vinegar
• sesame seed
• ginger root
• umeboshi
• lemon juice
• white sugar
• salt
• black pepper

Instructions

1. 1 Combine oil, onion, vinegar, sesame seeds, ginger, umeboshi, lemon juice, sugar, salt, and pepper in a blender. Cover and purée until smooth, about 30 seconds.

By rinshinomori

Ingredients

• ✓ onion
• vegetable oil
• beef chuck
• ketchup
• worcestershire sauce
• cayenne pepper
• water
• carrot
• chicken bouillon
• potato
• japanese curry roux

Instructions

1. 1 Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
2. 2 Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.

By MMSVA

Ingredients

• ✓ onion
• olive oil
• chicken thigh
• dashi stock
• dashi powder
• soy sauce
• mirin
• brown sugar
• egg
• white rice

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add chicken and cook until beginning to brown, about 5 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes.
2. 2 Pour in stock, then whisk in soy sauce, mirin, and brown sugar; stir until sugar dissolves. Bring to a boil, then lower heat and simmer until slightly reduced, about 10 minutes.
3. 3 Whisk eggs in a bowl until well-beaten, then pour into the hot stock mixture. Cover the skillet, reduce the heat, and steam until egg is cooked, about 5 minutes. Remove from the heat.
4. 4 Divide rice among 4 deep soup bowls and top with equal amounts of the soup mixture.

By User

Ingredients

• ✓ onion
• russet potato
• butter
• vegetable oil
• ground beef
• soy sauce
• all-purpose flour
• egg
• panko bread crumb
• oil

Instructions

1. 1 Add potatoes to a large pot of salted water and bring to a boil; cook until tender, about 15 minutes. Drain and pour potatoes into a large bowl. Stir in butter and mash with a fork or potato masher. Set aside.
2. 2 Heat 1 tablespoon oil in a large skillet over medium heat. Stir in onions and cook until soft. Stir in beef and soy sauce. Cook, stirring continuously, until beef is browned and all the liquid is evaporated. Combine beef and onions with potatoes, and stir well.
3. 3 Heat 1/2 cup oil in a deep skillet or wok over medium-high heat.
4. 4 Shape potato and beef mixture into 10 similarly sized balls, then flatten into patties. Dredge patties in flour, then dip in egg, and coat with panko bread crumbs. Carefully place patties into oil and fry until golden brown on each side.

By RUBYRONG

Ingredients

• ✓ onion
• sesame oil
• canola oil
• chile paste
• garlic
• chicken breast
• soy sauce
• cabbage
• carrot
• soba noodle

Instructions

1. 1 In a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm.
2. 2 In the emptied pan combine the onion, cabbage, and carrots. Stir-fry until cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Serve and enjoy!

By emmaxwell

Ingredients

• ✓ onion
• dashi stock
• sugar
• mirin
• soy sauce
• salt
• vegetable oil
• pork chop
• egg
• short-grain rice

Instructions

1. 1 Mix dashi, sugar, mirin, soy sauce, and salt together in a small bowl.
2. 2 Heat vegetable oil in a small skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in dashi mixture. Lay pork slices carefully on top of the onions. Drizzle eggs around the slices. Cover skillet and cook until eggs are set, about 2 minutes.
3. 3 Divide rice between 2 bowls. Top each with half the onions, eggs, and pork slices.

By otaku

Ingredients

• ✓ onion
• vegetable oil
• water
• soy sauce
• brown sugar
• mirin
• sake
• beef ribeye steak
• sesame seed
• green onion
• pickled ginger
• seaweed

Instructions

1. 1 Halve the onion and discard the central-most part. Cut halves into thin slices.
2. 2 Heat oil in a large skillet or wok over high heat. Add onion; cook and stir until it starts to brown, about 30 seconds. Reduce heat to medium-low; add water, soy sauce, brown sugar, mirin, and sake and simmer until flavors combine, about 3 minutes.
3. 3 Stir beef into the skillet. Cook, covered, until beef is cooked through, 3 to 5 minutes. Divide between serving bowls and garnish with sesame seeds, green onions, ginger, and seaweed strips.

By LittoBubbo

Ingredients

• ✓ onion
• short-grain white rice
• water
• chicken stock
• soy sauce
• brown sugar
• shiitake mushroom
• chicken breast
• green onion
• egg
• snow pea

Instructions

1. 1 Bring the rice and water to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. 2 Bring the chicken stock to a boil in a small saucepan. Stir in the soy sauce and brown sugar until the sugar has dissolved. Reduce heat to low; keep warm.
3. 3 Heat several tablespoons of the chicken sauce in a skillet over medium heat. Cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes. Add the chicken, green onions, and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the center, about 5 minutes more. Spread the chicken mixture evenly over the skillet; pour the beaten egg overtop. Reduce heat to medium-low and sprinkle with the snow peas. Cook and stir until the egg has firmed and is no longer runny, about 3 minutes.
4. 4 Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.

By BINGADING

Ingredients

• ✓ onion
• peanut oil
• rice wine vinegar
• water
• ginger root
• celery
• ketchup
• soy sauce
• sugar
• lemon juice
• garlic
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt, and pepper in a blender.
3. 3 Blend until all ingredients are well-pureed, about 30 seconds.
4. 4 Serve and enjoy!

By MARBALET