Type what you have

Ingredients

• ✓ onion
• butter
• potato
• chicken broth
• milk

Instructions

1. 1 In a medium soup pot melt butter over low heat, and saute onions until tender. Stir in the mashed potatoes, and then slowly add the chicken broth. Stirring, add milk (use more or less to achieve desired creaminess). Cook until heated through and season with salt and pepper to taste.

By HEDDO

Ingredients

• ✓ onion
• ground beef
• barbecue sauce
• biscuit dough
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
2. 2 In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbecue sauce and dried onion. Simmer for a few minutes over low heat.
3. 3 Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
4. 4 Bake in the preheated oven for 12 minutes. Sprinkle with cheese and bake for 3 more minutes.

By Allrecipes Member

Ingredients

• ✓ onion
• peanut butter
• whole wheat bread
• dill pickle
• mayonnaise

Instructions

1. 1 Spread peanut butter onto one bread slice. Place the pickle slices and onion onto the peanut butter. Spread mayonnaise onto remaining bread slice, then place on top of the other piece of bread.

By NENAH25

Ingredients

• ✓ onion
• pea
• almond
• mayonnaise
• black pepper

Instructions

1. 1 Place frozen peas in a colander; rinse under cold water until thawed. Drain and transfer to a large bowl.
2. 2 Add almonds and onions to peas; mix well. Fold mayonnaise and black pepper into pea mixture until evenly coated. Cover and refrigerate until serving.

By Janie Hubshman-Edinger

Ingredients

• ✓ onion
• potato
• egg
• sweet pickle
• mayonnaise

Instructions

1. 1 Place potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 12 minutes. Drain potatoes; refrigerate to cool.
2. 2 Meanwhile, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, cover the pan, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs; place in a large bowl.
3. 3 Stir sweet pickles, mayonnaise, and onion into eggs. Refrigerate to blend flavors, at least 30 minutes. Add potatoes; refrigerate at least 30 minutes more. Serve cold.

By Andrea Parker

Ingredients

• ✓ onion
• bratwurst
• aluminum foil baking pan
• beer
• butter
• bratwurst bun

Instructions

1. 1 Preheat an outdoor grill for medium-low heat and lightly oil the grate.
2. 2 Cook brats, covered, on preheated grill, turning often, until browned and an instant-read thermometer inserted into centers reads 160 degrees F (70 degrees C). Transfer brats to foil baking pan. Increase grill heat to medium.
3. 3 Place foil pan on grill; add beer, onions, and butter. Cover grill; simmer brats. Serve brats and onions on buns.

By From the Kitchen at Johnsonville Sausage

Ingredients

• ✓ onion
• butter
• all-purpose flour
• tomato juice
• salt
• milk

Instructions

1. 1 In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

By Julie Parton

Ingredients

• ✓ onion
• cube steak
• potato
• margarine
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lay out 4 squares of aluminum foil. Place one cube steak onto each piece of foil. Spread margarine over the steaks, and season with salt and pepper. Layer one sliced potato over each steak, and a few rings of onion. Season again with salt and pepper if you like. Fold the foil around the food, and seal into a packet. Place packets onto a baking sheet.
3. 3 Bake for 45 minutes in the preheated oven, until the beef is no longer pink, and the potatoes are tender. Open carefully, as hot steam will be released.

By KATE MARIE

Ingredients

• ✓ onion
• watermelon
• heirloom tomato
• mint
• feta cheese
• salt

Instructions

1. 1 Gently combine watermelon, tomatoes, onion, and mint in a large bowl; fold in feta cheese and salt to combine.

By Kim Cook Gillespie

Ingredients

• ✓ onion
• beet
• salt
• black pepper
• white vinegar
• white sugar

Instructions

1. 1 Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil the beets until tender, about 45 minutes. Remove from heat, allow the beets to cool, and peel. Shred the beets using a box grater.
2. 2 In a salad bowl, mix the onion, salt, black pepper, vinegar, and sugar together lightly until thoroughly combined and the sugar has dissolved; mix in beets, chill, and serve.

By SARALEE

Ingredients

• ✓ onion
• rotini pasta
• cucumber
• black olive
• cherry tomato
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain in a colander set in the sink; cool under cold running water.
2. 2 Combine pasta, cucumbers, olives, onion, and tomatoes in a large bowl. Add Italian dressing; toss to combine. Cover and refrigerate before serving, at least 2 hours.

By Minnie K

Ingredients

• ✓ onion
• chicken
• mayonnaise
• dill pickle
• sunflower seed
• cranberry

Instructions

1. 1 Without breaking up large chicken pieces, empty canned chicken into medium bowl. Stir in mayonnaise, pickle, onion, sunflower seeds, and cranberries; mix until well blended and very large chicken chunks are broken up.

By ABBIE 'N LILLI'S MOM

Ingredients

• ✓ onion
• pea
• egg
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Combine peas, onion, hard-cooked eggs, and mayonnaise in a large bowl. Stir well to combine. Season with salt and pepper. Chill for one hour before serving.

By OhioLadybug

Ingredients

• ✓ onion
• ground beef
• ketchup
• barbecue sauce
• vinegar
• mustard
• sugar

Instructions

1. 1 Heat a large skillet over medium heat. Cook and stir ground beef and onion in the hot skillet until beef is completely browned and onion is softened, about 10 minutes.
2. 2 Stir in ketchup, barbecue sauce, vinegar, mustard, and sugar until incorporated; simmer mixture for 15 minutes.

By Terri Clark

Ingredients

• ✓ onion
• lobster meat
• yellow bell pepper
• celery
• mayonnaise
• black pepper

Instructions

1. 1 In a large bowl, mix together the lobster meat, yellow peppers, celery, onion, mayonnaise and pepper until evenly combined. Chill before serving.

By Fishmongere

Ingredients

• ✓ onion
• elbow macaroni
• mayonnaise
• tuna
• salt
• black pepper

Instructions

1. 1 Bring a pot of lightly salted water to a boil. Add macaroni, and cook until al dente, about 8 minutes. Drain, and rinse with cold water to chill. Set aside to dry.
2. 2 Mix together the cooled macaroni noodles, mayonnaise, onion and tuna in a bowl. Taste and add more mayonnaise, if desired. Season with salt and black pepper. Refrigerate until serving.

By Amanda

Ingredients

• ✓ onion
• avocado
• tuna
• tomato
• jalapeno pepper
• salt

Instructions

1. 1 Mix avocados, tuna, tomato, jalapeno pepper, and white onion together in a bowl; season with salt.

By tjkirkwood

Ingredients

• ✓ onion
• egg
• celery
• mayonnaise
• mustard powder
• salt

Instructions

1. 1 Place eggs in a medium saucepan and cover with cold water. Bring to a boil, remove from heat, and let eggs stand in hot water for 10 minutes. Remove eggs from hot water; cool under cold running water, and peel.
2. 2 Chop eggs into a bowl both ways using an egg slicer. Add celery, mayonnaise, onion, mustard powder, and salt; stir to combine.

By GOLDIE6175

Ingredients

• ✓ onion
• deviled ham spread
• cream cheese
• sweet relish
• pimento cheese spread
• mustard
• bread

Instructions

1. 1 Combine deviled ham, cream cheese, relish, pimento cheese spread, onion, and mustard in a bowl; cover bowl and refrigerate until chilled, about 30 minutes.
2. 2 Spread 8 bread slices with 1/4 cup deviled ham mixture each; top with remaining bread slices.

By Underwood

Ingredients

• ✓ onion
• olive oil
• cauliflower
• chicken stock
• ginger
• salt
• black pepper

Instructions

1. 1 Heat oil in a large pot over medium heat; cook and stir onion until fragrant, 1 minute. Add cauliflower and cover. Cook, stirring occasionally, until slightly tender, 10 minutes. Add chicken stock, ginger, and salt; season with black pepper. Bring to a boil, cover, and simmer until cauliflower is tender, 30 minutes. Cool slightly.
2. 2 Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to pot and warm over low heat. Serve immediately.

By CHRISWELLSW

Ingredients

• ✓ onion
• avocado
• chicken
• lime juice
• garlic powder
• salt
• black pepper

Instructions

1. 1 Mix avocado, onion, chicken, lime juice, garlic powder, salt, and pepper together in a bowl.

By Carol Castellucci Miller

Ingredients

• ✓ onion
• albacore tuna
• mayonnaise
• balsamic vinegar
• dill pickle
• sourdough bread
• american cheese

Instructions

1. 1 Combine tuna, mayonnaise, balsamic vinegar, onion, and dill pickle in a bowl.
2. 2 Spread tuna mixture over 2 slices bread. Top with American cheese and remaining 2 slices bread.
3. 3 Preheat a panini press according to manufacturer's instructions.
4. 4 Cook in the preheated panini press until bread crispy and cheese melted, 3 to 4 minutes.

By Michele

Ingredients

• ✓ onion
• spinach
• mayonnaise
• sour cream
• bacon bit
• ranch dressing mix
• flour tortilla

Instructions

1. 1 Combine spinach, mayonnaise, sour cream, bacon bits, onion, and ranch mix in a bowl; spread onto tortillas and roll up. Refrigerate until ready to serve.
2. 2 Slice roll-ups into 1-inch pieces within 3 hours of serving.

By MS K

Ingredients

• ✓ onion
• butter
• red bell pepper
• garlic
• chicken broth
• heavy cream
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large saucepan over medium heat. Sauté red bell pepper, onion, and garlic in butter until tender, 5 to 10 minutes.
3. 3 Stir in chicken broth, reduce heat to low, and simmer for 30 minutes. ]
4. 4 Transfer to a blender and purée until smooth.
5. 5 Strain soup through a strainer into the saucepan. Stir in heavy cream and black pepper. Cook over medium-low heat until warmed through, 5 to 10 minutes.

By Judi

Ingredients

• ✓ onion
• tuna
• mayonnaise
• salt
• black pepper
• green lettuce
• cheddar cheese

Instructions

1. 1 Combine tuna, mayonnaise, onion, salt, and pepper in a bowl.
2. 2 Lay lettuce leaves out. Divide tuna mixture among the leaves, placing it in the middle of each leaf. Sprinkle Cheddar cheese over the tuna. Roll leaves up to create wraps.

By spjeffer

Ingredients

• ✓ onion
• cucumber
• radish
• mayonnaise
• ranch dressing
• salt
• black pepper

Instructions

1. 1 In a bowl, toss together the cucumbers, onion, and radishes. In a separate bowl, mix the mayonnaise and Ranch dressing. Season with salt and pepper. Mix into the vegetables. Chill in the refrigerator at least 2 hours before serving.

By JenSmith

Ingredients

• ✓ onion
• hot dog
• cheddar cheese
• pickle relish
• ketchup
• mustard
• hot dog bun

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Stir hot dogs, Cheddar cheese, relish, ketchup, mustard, and onion together in a bowl.
3. 3 Spoon into hot dog buns. Wrap each sandwich in aluminum foil.
4. 4 Bake in the preheated oven until hot, about 20 minutes. Serve immediately.

By PEARLIE5

Ingredients

• ✓ onion
• canola oil
• green bell pepper
• flour tortilla
• oregano
• garlic powder
• tomato
• mozzarella cheese

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 Heat oil in a small skillet over medium heat; cook and stir onion and green pepper until tender, about 5 minutes.
3. 3 Place tortillas on an ungreased baking sheet. Top with onion mixture, oregano, garlic powder, tomato, and mozzarella cheese.
4. 4 Bake in preheated oven until cheese is melted, 8 to 10 minutes. Cut each pizza into four wedges.

By Brent BeSaw

Ingredients

• ✓ onion
• butter
• margarine
• flour
• milk
• velveeta
• broccoli
• pepper

Instructions

1. 1 Melt butter in a large saucepan on medium heat. Add onion; cook and stir until onion is tender, about 5 minutes. Add flour; cook 1 minute or until bubbly, stirring constantly.
2. 2 Stir in milk. Bring to boil. Reduce heat to medium-low; simmer for 1 minute.
3. 3 Add remaining ingredients; Velveeta cheese, broccoli, and pepper. Cook until cheese is melted and soup is heated through, stirring occasionally.

By VELVEETA Cheese

Ingredients

• ✓ onion
• pork roast
• flour tortilla
• barbecue sauce
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spoon 1/2 the shredded pork onto each tortilla; top each with 2 tablespoons barbeque sauce, 4 Cheddar cheese halves, 1/2 the onion rings, salt, and pepper. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito-shape. Wrap each tightly with aluminum foil and place on a baking sheet.
3. 3 Bake in the preheated oven until cooked through and cheese is melted, 15 to 20 minutes. Cut each wrap in half to serve.

By Judy in Delaware