Type what you have

Ingredients

• ✓ red onion
• olive oil
• sweet sausage
• hot sausage
• celery
• garlic
• red wine
• tomato
• tomato sauce
• salt
• heavy cream

Instructions

1. 1 Heat the olive oil in a large skillet over medium heat. Cook and stir the sweet and hot Italian sausage until browned, about 10 minutes. Break the meat up into crumbles as it cooks. Stir in the onion, celery, and garlic; cook and stir until the onion is translucent, about 8 more minutes. Pour the mixture into a slow cooker. Pour red wine into the skillet, and stir to dissolve the brown flavor bits from the bottom of the skillet. Pour the wine into the slow cooker. Add the diced tomatoes, tomato sauce, and salt to taste. Mix well.
2. 2 Cover the slow cooker, set to Low, and cook for 5 hours. Pour in the cream, stir, cover, and cook for 1 more hour. Adjust salt again if necessary, and serve.

By TerryWilson

Ingredients

• ✓ red onion
• cider vinegar
• sugar
• salt

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
2. 2 Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
3. 3 Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
4. 4 Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.

By CookBrooke

Ingredients

• ✓ red onion
• white wine vinegar
• salt
• sugar
• black peppercorn

Instructions

1. 1 Gather all ingredients.
2. 2 Pack onion slices into a sterilized 1-pint jar.
3. 3 Combine vinegar, salt, sugar, and peppercorns together in a small saucepan; bring to a boil over medium-high heat.
4. 4 Carefully pour brine solution over onions to fill the jar; let stand, uncovered, for 30 minutes.
5. 5 Seal the jar with a tight-fitting lid and shake well. Refrigerate until flavor develops, at least 1 hour or up to 2 weeks, before serving. Keep refrigerated.

By itsvince

Ingredients

• ✓ red onion
• red wine vinegar
• white vinegar
• salt
• sugar

Instructions

1. 1 Combine onion, both vinegars, salt, and sugar in a saucepan over medium-high heat; bring to a boil. Remove from the heat and allow mixture to steep until onion is tender, about 20 minutes.
2. 2 Cool for at least 30 minutes, then strain and serve.

By Bobi

Ingredients

• ✓ red onion
• mayonnaise
• lime juice
• garlic
• lime zest

Instructions

1. 1 Stir together mayonnaise, red onion, lime juice, garlic, and zest in a medium bowl. Cover the bowl with plastic wrap and refrigerate until cold, about 30 minutes.

By Jake176

Ingredients

• ✓ red onion
• strawberry
• white wine vinegar
• white sugar
• avocado oil
• poppy seed

Instructions

1. 1 Place strawberries, red onion, vinegar, and sugar in a blender; slowly pour in avocado oil in a slow steady stream with the blender running until smooth and emulsified, 10 to 15 seconds. Add poppy seeds; pulse to combine.
2. 2 Transfer dressing to an airtight container; cover. Chill in the refrigerator before serving, 3 hours.

By cooks4eight

Ingredients

• ✓ red onion
• water
• brown sugar
• tamarind powder
• soy sauce
• peanut
• cilantro

Instructions

1. 1 Heat water in a saucepan over low heat. Dissolve sugar and tamarind powder in warm water; add soy sauce, peanuts, and red onions. Increase heat to medium-high and cook until onions become slightly translucent, 3 to 5 minutes.
2. 2 Stir cilantro into sauce; continue cooking until thickened to your liking, 5 to 7 minutes more.

By lana

Ingredients

• ✓ red onion
• cherry tomato
• balsamic vinegar
• red chile pepper
• garlic
• italian seasoning
• sugar
• salt
• pepper

Instructions

1. 1 In a saucepan over medium-low heat, combine cherry tomatoes, red onion, balsamic vinegar, chile pepper, garlic, Italian seasoning, sugar, salt, and pepper. Simmer for about 15 minutes, then mash the tomatoes to release the juices. Continue to cook, stirring occasionally, until the sauce is thick, about 45 minutes.
2. 2 Allow to cool, then cover and refrigerate until needed.

By MADAMEMIMI

Ingredients

• ✓ red onion
• cabbage
• tomato
• onion
• jalapeno pepper
• cilantro
• lime
• garlic
• salt

Instructions

1. 1 Mix together cabbage, tomatoes, onions, jalapeño peppers, cilantro, lime juice, garlic, and salt in a large bowl until well combined.
2. 2 Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving.

By Josh

Ingredients

• ✓ red onion
• walnut
• cranberry
• balsamic vinegar
• sugar
• mustard
• vegetable oil
• salt
• pepper
• salad green
• apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
2. 2 In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
3. 3 In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.

By Barrett

Ingredients

• ✓ red onion
• turkey leg
• onion
• red bell pepper
• carrot
• olive oil
• water
• garlic
• black peppercorn
• salt
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Brush turkey legs, red onion, Spanish onion, bell pepper, and carrot with olive oil; place into a roasting pan.
3. 3 Roast in the preheated oven until turkey and vegetables turn brown, about 15 minutes.
4. 4 Heat 7 quarts water in a large stockpot over medium heat. Add roasted turkey and vegetables, garlic, and peppercorns; bring to a boil, then reduce heat to a simmer.
5. 5 Place roasting pan over one or two burners on the stovetop (two if it fits); heat until drippings sizzle. Pour 1 cup water into the roasting pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; pour into stockpot.
6. 6 Simmer broth 6 hours, periodically skimming and discarding foam that forms on top of broth. Strain broth through a strainer, discarding turkey and vegetables. Cool broth completely. Store in airtight containers; it can be frozen.

By anna32182

Ingredients

• ✓ red onion
• butter
• garlic
• thyme
• salt
• black pepper
• white wine
• chicken broth
• milk
• chicken bouillon
• water
• all-purpose flour

Instructions

1. 1 Melt butter in a saucepan over medium-high heat; add red onion. Sauté until translucent, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Season with thyme, salt, and black pepper.
2. 2 Pour wine into the saucepan; simmer until wine has reduced, about 3 minutes. Pour in chicken broth, milk, and bouillon; stir. Reduce heat to low, cover the saucepan, and simmer until flavors meld, about 1 hour.
3. 3 Combine water and flour in a bowl until thoroughly blended. Slowly stir flour mixture into gravy while continuously stirring. Simmer until thickened, 15 to 30 minutes more.

By Alycia Sanders

Ingredients

• ✓ red onion
• chicken bone
• olive oil
• celery
• carrot
• water
• garlic
• thyme
• parsley
• basil
• kosher salt
• black peppercorn

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned.
2. 2 Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.
3. 3 Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours. Add more water if needed.
4. 4 Strain out all of the solids from the broth, drain off the fat, and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor. I like to use freezer bags for longer storage.

By KATHYTAP11

Ingredients

• ✓ red onion
• ketchup
• brown sugar
• honey
• red wine vinegar
• butter
• red chile pepper
• garlic
• cayenne pepper
• paprika
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine ketchup, brown sugar, red onion, honey, vinegar, butter, red chile pepper, garlic, cayenne pepper, paprika, salt, and black pepper in a saucepan; bring to a boil.
3. 3 Reduce heat to low and simmer, stirring occasionally, until sauce is slightly thickened, about 20 minutes. Blend with a hand blender until smooth.

By Allrecipes Member

Ingredients

• ✓ red onion
• rhubarb
• garlic
• beer
• brown sugar
• ketchup
• balsamic vinegar
• worcestershire sauce
• chili powder
• liquid smoke
• salt
• cinnamon
• cayenne pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread rhubarb, onion, and garlic on a baking sheet. Roast in the preheated oven until tender, about 15 minutes.
3. 3 Transfer roasted rhubarb, onion, and garlic to a blender; blend until very smooth.
4. 4 Pour rhubarb purée into a large pot; stir in beer, brown sugar, ketchup, balsamic vinegar, Worcestershire sauce, chili powder, liquid smoke, salt, cinnamon, and cayenne pepper. Simmer over medium heat, stirring occasionally, until sugar dissolves and flavors combine, about 15 minutes.

By Jim Webb

Ingredients

• ✓ red onion
• canning jar
• lid
• ring
• apple cider vinegar
• sugar
• salt
• mustard seed
• basil
• green tomato
• red bell pepper
• apple

Instructions

1. 1 Inspect eight 4-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until piccalilli is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine vinegar, sugar, salt, mustard seeds, and basil in a large pot; bring to a boil. Reduce heat; simmer until sugar is dissolved, about 5 minutes. Stir green tomatoes, bell peppers, onion, and apples into vinegar mixture; boil vigorously, stirring occasionally, until vegetables softened and flavors blended, 15 to 20 minutes.
3. 3 Pack relish into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe 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 into the boiling water 2 inches apart using a holder. Pour in more boiling water if necessary to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for about 10 minutes.
5. 5 Remove the jars from the stockpot; place on a cloth-covered or wood surface, several inches apart, until cool. Press centers of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By Dave Hagan

Ingredients

• ✓ red onion
• pizza dough
• pulled pork
• dill pickle
• mozzarella cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking pan.
2. 2 Roll the dough out into the prepared pan. Top the dough with the barbecued pork. Sprinkle with the red onions, and layer on the dill pickle slices. Sprinkle mozzarella cheese evenly over the top.
3. 3 Bake in the preheated oven until crust is golden and cheese is melted, about 18 minutes.

By Rachel Staloch

Ingredients

• ✓ red onion
• artichoke heart
• romano cheese
• mayonnaise
• baguette

Instructions

1. 1 Preheat the broiler.
2. 2 In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
3. 3 Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

By ROXANNEBLESH

Ingredients

• ✓ red onion
• honey barbeque sauce
• whole wheat tortilla
• chicken
• cilantro
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread 1 tablespoon barbecue sauce on tortilla.
3. 3 Mix remaining 1 tablespoon barbecue sauce and cooked chicken in a medium bowl until coated. Spread chicken mixture, 2 tablespoons red onion, and 1/2 tablespoon cilantro onto tortilla. Sprinkle mozzarella cheese over chicken mixture. Top with remaining 2 tablespoons red onion and 1/2 tablespoon cilantro. Place pizza on a baking sheet.
4. 4 Bake in the preheated oven until tortilla is crisp and cheese is melted, 5 to 7 minutes.

By SlimCookins

Ingredients

• ✓ red onion
• olive oil
• garlic
• tomato
• balsamic vinegar
• sugar
• basil
• red chile pepper
• salt
• black pepper
• mascarpone cheese

Instructions

1. 1 Heat olive oil in a skillet over medium heat, and cook and stir the onion until translucent and soft, about 5 minutes. Add the garlic, and cook and stir for 1 more minute. Stir in the tomatoes, balsamic vinegar, and sugar, and cook over medium heat for 10 minutes, stirring occasionally. Stir in the basil, red chile pepper, salt, and black pepper, and cook for 10 minutes more. Remove from heat, and stir in the mascarpone cheese.

By ANGIBEAN

Ingredients

• ✓ red onion
• baguette
• tomato
• basil
• black pepper
• garlic

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
3. 3 Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
4. 4 Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

By liamsgm

Ingredients

• ✓ red onion
• pancetta bacon
• olive oil
• celery
• sage
• salt
• black pepper
• chicken stock
• cannellini bean
• seashell pasta
• salt
• parsley

Instructions

1. 1 In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
2. 2 Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
3. 3 Stir in minced parsley before serving, and sprinkle with grated cheese.

By MARBALET

Ingredients

• ✓ red onion
• vermicelli pasta
• tomato
• green bell pepper
• black olive
• salad seasoning mix
• italian dressing

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. 2 In a large bowl, combine the pasta, tomato, bell pepper, olives and onion.
3. 3 Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently. Refrigerate 4 hours or overnight to blend flavors.

By Stephanie Carroll

Ingredients

• ✓ red onion
• tomato
• english cucumber
• olive oil
• oregano
• salt
• black pepper

Instructions

1. 1 Mix tomatoes, red onion, cucumber, olive oil, oregano, salt, and black pepper together in a bowl; stir to coat. Let sit for 30 minutes to blend flavors.

By BramptonMommyof2

Ingredients

• ✓ red onion
• rotini pasta
• salad dressing
• caesar salad dressing
• parmesan cheese
• red bell pepper
• green bell pepper

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. 2 In a large bowl, combine the pasta, Italian salad dressing, Caesar dressing, Parmesan cheese, red bell pepper, green bell pepper, and red onion. Mix well and serve chilled or at room temperature.

By Redwun

Ingredients

• ✓ red onion
• cauliflower
• salad dressing
• grape tomato
• artichoke heart
• kalamata olive
• banana pepper
• mozzarella
• genoa salami

Instructions

1. 1 Place cauliflower, onion, and salad dressing in a large bowl. Stir to coat. Cover and marinate for 30 minutes.
2. 2 Add tomatoes, artichoke hearts, olives, banana peppers, mozzarella balls, and salami; stir to combine.

By Soup Loving Nicole

Ingredients

• ✓ red onion
• butter
• salmon
• leek
• garlic
• light cream
• sour cream
• cornstarch
• lemon zest
• black pepper
• paprika
• fettuccine noodle
• parmesan cheese

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add the salmon, leek, onion, and garlic, and fry until fragrant, about 2 minutes. In a medium bowl, mix together the cream, sour cream, and cornstarch; stir into the skillet. Stir in the lemon zest, pepper, and paprika. Cook, stirring constantly, for 10 minutes, until sauce is thickened and salmon flakes easily with a fork.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente. Drain, and toss with the salmon sauce. Top with Parmesan cheese to serve.

By Annas Kuori

Ingredients

• ✓ red onion
• mild sausage
• penne pasta
• tomato
• portobello mushroom
• garlic
• red wine
• rosemary
• oregano
• thyme
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Fill a pot with water and bring to a boil; cook the sausages in the boiling water until no longer pink in the center, about 40 minutes. Cut the sausages into bite-sized pieces.
2. 2 Fill a large pot with lightly-salted water and bring to a boil. Stir the penne into the water and return to a boil. Cook, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
3. 3 Combine the tomatoes, mushrooms, onion, garlic, wine, rosemary, oregano, thyme, salt, and pepper in a large skillet over medium heat; cook and stir until the liquid is reduced to about half its original volume, about 10 minutes. Add the sausage and the drained pasta to the mixture and continue cooking until the liquid is reduced to about one-quarter its original volume, 10 to 15 minutes more. Sprinkle the mozzarella cheese over the dish to serve.

By gmrfish

Ingredients

• ✓ red onion
• canola oil
• tarragon vinegar
• lemon juice
• sugar
• salt
• black pepper
• green cabbage

Instructions

1. 1 Whisk oil, vinegar, lemon juice, sugar, salt, and pepper together until emulsified.
2. 2 Toss cabbage and red onion together in a salad bowl. Drizzle dressing over the salad; toss to coat.
3. 3 Refrigerate salad 1 hour before serving.

By Dollie

Ingredients

• ✓ red onion
• pasta sauce
• angel hair pasta
• shrimp
• butter
• green bell pepper
• garlic powder
• cumin

Instructions

1. 1 In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
2. 2 Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
3. 3 Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.

By LISSA MURR