Type what you have

Ingredients

• ✓ onion
• vegetable oil
• salt

Instructions

1. 1 Heat oil in a small saucepan placed over medium-low heat. A slice of onion should just sizzle a bit when added to hot oil. Add 1/2 of onions and cook, occasionally stirring, until onions are a deep golden brown, about 7-10 minutes. Remove with a slotted spoon to paper towels to drain, and salt to taste. Onions will be soft at first and will crisp as they cool. Repeat with remaining onions.

By blancdeblanc

Ingredients

• ✓ onion
• chicken broth
• cauliflower
• broccoli
• curry powder
• chicken bouillon granules
• salt
• pepper
• all-purpose flour
• milk
• cheddar cheese

Instructions

1. 1 In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
2. 2 In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.

By Sheila Kampman

Ingredients

• ✓ onion
• cabbage
• tomato
• green chile pepper
• salt
• sugar
• peanut powder
• butter
• cumin seed
• cilantro

Instructions

1. 1 In a large bowl, toss together the cabbage, tomatoes, onion, chiles, salt, sugar and peanut powder until evenly combined.
2. 2 In a small saute pan, heat the clarified butter over medium heat. Add the cumin and stir until toasted. Remove from heat, pour over the salad mixture and gently mix together. Chill until serving, and serve garnished with cilantro.

By V J

Ingredients

• ✓ onion
• olive oil
• bay leaf
• flour
• ginger-garlic paste
• garam masala
• turmeric
• chili powder
• water
• tomato puree
• sugar
• salt
• heavy cream
• half-and-half

Instructions

1. 1 Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.
2. 2 Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes.
3. 3 Remove bay leaves and serve with cream if desired.

By njmom

Ingredients

• ✓ onion
• zucchini
• butter
• ginger
• cumin
• coriander
• mustard seed
• cinnamon
• turmeric
• cardamom
• cayenne pepper
• sea salt
• black pepper
• vegetable stock
• cilantro
• cinnamon stick

Instructions

1. 1 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 zucchini, cover, and steam until slightly tender, 5 to 6 minutes.
2. 2 Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
3. 3 Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. Mix spice mixture into onions until coated.
4. 4 Mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes. Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender, 8 to 10 minutes.
5. 5 Pour zucchini mixture 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.
6. 6 Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.

By LORIKAE

Ingredients

• ✓ onion
• ham
• dill pickle relish
• mustard
• salad dressing

Instructions

1. 1 Cut up ham to put into food processor, grind on pulse until very coarse. Add the onion and dill pickle relish close to the end of this stage. Put into mixing bowl and add mustard and creamy salad dressing; mix well.

By Pat Schwarz

Ingredients

• ✓ onion
• cucumber
• tomato
• salad dressing
• parmesan cheese

Instructions

1. 1 Combine cucumbers, tomatoes, and onion in a bowl. Add Italian dressing and Parmesan cheese and toss until coated. Refrigerate until chilled, about 1 hour.

By Beth

Ingredients

• ✓ onion
• cucumber
• sour cream
• sugar
• white vinegar
• black pepper

Instructions

1. 1 Toss cucumber, onion, sour cream, sugar, vinegar, and black pepper together in a bowl.
2. 2 Chill completely in refrigerator to serve.

By penny

Ingredients

• ✓ onion
• mustard
• poppy seed
• margarine
• dinner roll
• ham
• swiss cheese

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a small mixing bowl, combine onion flakes, mustard, poppy seeds and margarine.
3. 3 Split each dinner roll. Make a sandwich of the ham and cheese and the dinner rolls. Arrange the sandwiches on a baking sheet. Drizzle the poppy seed mixture over the sandwiches.
4. 4 Bake for 20 minutes, or until cheese has melted. Serve these sandwiches warm.

By SMATTERCHU

Ingredients

• ✓ onion
• butter
• green pepper
• imitation crabmeat
• mayonnaise

Instructions

1. 1 Melt butter in a medium skillet over medium-high heat. Add onion and green pepper; sauté until tender, about 3 minutes. Stir in crabmeat; saute 3 minutes more.
2. 2 Transfer crabmeat mixture to a medium bowl. Fold in mayonnaise until well combined. Serve warm or cold.

By PBLAZ

Ingredients

• ✓ onion
• tomato
• celery
• green bell pepper
• cheddar cheese
• chili powder
• salt
• white bread

Instructions

1. 1 Preheat your oven's broiler.
2. 2 In a medium bowl, stir together the onion, tomato, celery, bell pepper, cheese, chili powder and salt. Arrange slices of bread on a baking sheet or broiling pan. Top each one with 1/4 of the mixture, spreading out to the edges.
3. 3 Broil for 4 to 5 minutes, or until cheese melts. Watch closely to prevent burning. Serve immediately.

By QuoVadis

Ingredients

• ✓ onion
• macaroni
• green bell pepper
• carrot
• mayonnaise
• ranch salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Rinse with cold water and place in large bowl.
2. 2 Add onion, pepper and carrot to bowl with pasta. Toss with mayonnaise and ranch-style dressing. Adjust mayonnaise and dressing to taste. Serve.

By Debbie Sims

Ingredients

• ✓ onion
• tomato
• white sugar
• salt
• clove
• black pepper
• evaporated milk

Instructions

1. 1 Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.
2. 2 Pour the 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 the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. 3 Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.

By Sara

Ingredients

• ✓ onion
• margarine
• chicken broth
• egg noodle
• broccoli
• garlic
• milk
• american cheese

Instructions

1. 1 In a large saucepan, saute onion and garlic in butter or margarine over medium heat till tender.
2. 2 Add broth, and bring to a boil. Reduce heat, and add noodles. Cook for 3 to 4 minutes. Stir in broccoli. Cover, and cook for 5 minutes.
3. 3 Stir in milk and cheese. Heat slowly, stirring, till cheese melts. DO NOT BOIL. Serve immediately.

By Lisa

Ingredients

• ✓ onion
• pie crust
• cheddar cheese
• chili
• hot dog

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut the pie crusts in half. Lay 1 half crust on a cutting board and top with 1/4 of the Cheddar cheese, 1/4 of the chili, 1/4 of the hot dog pieces, and 1/4 of the onion. Firmly fold over the crust and pinch the edges to seal contents inside; transfer to the prepared baking sheet. Repeat with the remaining 3 crusts. Slice the top of each pie with a knife to allow steam to escape.
3. 3 Bake pies in the preheated oven until golden brown, 15 to 20 minutes. Let cool a bit before serving.

By Cooking Daddy

Ingredients

• ✓ onion
• brown lentil
• red bell pepper
• green olive
• olive oil
• lemon juice

Instructions

1. 1 Place lentils in a large pot with enough water to cover be a few inches. Bring to a boil, and cook until lentils are tender, about 15 minutes. Drain and rinse with cold water in a colander to cool. Let stand for a few minutes to drain well.
2. 2 In a large bowl, whisk together the olive oil and lemon juice. Add the red pepper, onion and green olives, and toss to blend. Refrigerate for about 2 hours before serving to blend the flavors. This salad tastes better the longer it sits.

By KIMDEB

Ingredients

• ✓ onion
• garlic powder
• salt
• black pepper
• venison roast
• water
• hickory and brown sugar barbecue sauce
• kaiser roll

Instructions

1. 1 Mix onion, garlic powder, salt, and pepper together in a small bowl.
2. 2 Use a knife to cut small scores on both sides of venison roast, then tenderize all over with a blade-style meat tenderizer. Rub spice mixture all over roast.
3. 3 Pour water into a slow cooker and set temperature to High. Place roast in the center of the slow cooker; it's okay if some of the spice mixture comes loose in the water. Cover and cook until you can easily pull the roast in half using a knife and fork, about 3 hours.
4. 4 Drizzle 1/4 cup barbecue sauce over roast. Continue to cook on High until venison is tender and can be easily pulled apart with a fork, 3 to 3 1/2 more hours.
5. 5 Turn slow cooker to Warm. Remove excess water. Shred roast using a knife and fork.
6. 6 Return meat to the slow cooker and stir in the remaining barbecue sauce.
7. 7 Serve shredded meat and sauce on rolls.

By jsp1073

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
• ketchup
• cider vinegar
• brown sugar
• worcestershire sauce
• mustard

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes. Drain and discard grease. Return skillet to the heat.
2. 2 Stir ketchup, vinegar, brown sugar, Worcestershire sauce, and mustard into the beef mixture; simmer, stirring occasionally, until the liquid is thick, 15 to 20 minutes.

By Sheila Ruth

Ingredients

• ✓ onion
• butter
• poppy seed
• mustard
• worcestershire sauce
• white party roll
• ham
• swiss cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together onion, butter, poppy seeds, mustard, and Worcestershire sauce in a medium bowl until well combined.
3. 3 Slice rolls in half horizontally and set aside tops. Spread butter mixture onto bottoms, then top with ham and Swiss cheese. Cover with tops and arrange sandwiches in a single layer in a baking dish.
4. 4 Bake in the preheated oven until rolls are lightly browned and cheese is melted, 10 to 12 minutes.

By Doreen

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
• green pea
• cheddar cheese
• sour cream
• curry powder
• dill weed

Instructions

1. 1 In a large bowl, combine peas, Cheddar cheese, and sour cream. Stir in chopped onion, curry powder and dill.

By Yvette

Ingredients

• ✓ onion
• vegetable oil
• broccoli
• cream of celery soup
• cream of mushroom soup
• milk
• american cheese

Instructions

1. 1 Heat vegetable oil in a large pot over medium heat. Add onion; cook and stir until soft, 5 to 7 minutes. Drain as much liquid from the onion as possible; transfer onion into a slow cooker.
2. 2 Add broccoli, celery soup, and condensed soup to the slow cooker. Fill the condensed soup can twice with milk, and pour it into the slow cooker. Add American cheese, and stir to combine.
3. 3 Cover and cook on Low until broccoli is tender and flavors meld, 3 to 4 hours.

By Jeremy Weidig

Ingredients

• ✓ onion
• sausage
• spaghetti sauce
• green bell pepper
• hoagie roll

Instructions

1. 1 Gather all ingredients.
2. 2 Place Italian sausage links, spaghetti sauce, green pepper, and onion into a slow cooker; mix until well combined.
3. 3 Cover and cook on Low for 6 hours. Serve on hoagie rolls.

By JELLYKO

Ingredients

• ✓ onion
• potato
• bacon
• white sugar
• white wine vinegar

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. 2 Place bacon and onion in a large, deep skillet. Cook over medium heat until bacon is evenly brown. Drain excess grease from skillet.
3. 3 Add the sugar and vinegar to the bacon and onion mixture and bring to a boil. Pour the mixture over the potatoes and stir.

By Mary

Ingredients

• ✓ onion
• eggplant
• canola oil
• yogurt
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
2. 2 Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
3. 3 Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
4. 4 Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.

By SAFAD

Ingredients

• ✓ onion
• firm tofu
• brown miso
• tahini
• carrot
• sunflower seed

Instructions

1. 1 Press tofu to remove excess water: Place tofu on a flat surface. Cover with a cutting board, and place an iron skillet or a similarly heavy object on top. Allow it to sit for about 30 minutes.
2. 2 Crumble tofu into a medium bowl. Mix in miso and tahini. If desired, stir in onion, carrot, and seeds. Refrigerate.

By Ellen Fitzpatrick

Ingredients

• ✓ onion
• olive oil
• cumin
• ginger
• cinnamon
• tomato soup
• coconut milk
• tomato

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion in the hot oil until softened, about 5 minutes. Stir in cumin, ginger, and cinnamon and cook until fragrant, about 30 seconds.
2. 2 Stir tomato soup, coconut milk, and diced tomatoes into the onion mixture and cook until soup is heated through, about 10 minutes.

By blancdeblanc

Ingredients

• ✓ onion
• broccoli
• bacon
• cheddar cheese
• mayonnaise
• white sugar
• cider vinegar

Instructions

1. 1 Toss broccoli, cooked bacon, Cheddar cheese, and onion together in a resealable container. Mix mayonnaise, sugar, and cider vinegar together in a separate container until well blended. Refrigerate both until chilled, 30 minutes or up to 1 week.
2. 2 Just before serving, add dressing to the salad and toss to coat.

By Ken Scribner

Ingredients

• ✓ onion
• ketchup
• vegetable oil
• white sugar
• white vinegar
• garlic
• italian seasoning

Instructions

1. 1 Whisk together the ketchup, oil, sugar, vinegar, onion, garlic, and Italian seasoning. Refrigerate until chilled, about 30 minutes.

By Lucky Clover