Type what you have

Ingredients

• ✓ onion
• dill pickle
• yellow mustard

Instructions

1. 1 Add pickles to the bowl of a food processor; pulse into ¼-inch pieces. Transfer minced pickles to a bowl.
2. 2 Add onions to the bowl of the food processor; pulse into ¼-inch pieces. Transfer minced onions to bowl with pickles.
3. 3 Stir mustard into pickles and onions until well blended.

By henriksmom

Ingredients

• ✓ onion
• butter
• salt

Instructions

1. 1 Rub bottom and sides of slow cooker with 1/2 of the butter. Toss onions and salt with remaining butter in a bowl.
2. 2 Cook onions on Low until browned and sweet, about 10 hours.

By foodelicious

Ingredients

• ✓ onion
• red bell pepper
• green bell pepper
• cilantro
• garlic
• water

Instructions

1. 1 Blend onions, red bell peppers, green bell peppers, cilantro, and garlic in a blender, in batches if necessary, into a smooth paste. If paste appears very thick, thin with a little water.

By Lisa Torres

Ingredients

• ✓ onion
• butter
• all-purpose flour
• water
• beef bouillon

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a small saucepan over medium heat. Stir in flour to combine and add onion. Pour in water and season with bouillon.
3. 3 Bring to a boil over medium heat and cook until thickened.

By Sara

Ingredients

• ✓ onion
• poppy seed
• sesame seed
• garlic
• salt

Instructions

1. 1 Mix together poppy seeds, sesame seeds, dried garlic, dried onion, and salt in a small bowl. Transfer to an airtight jar.

By lutzflcat

Ingredients

• ✓ onion
• olive oil
• tomato
• tomato puree
• salt
• pepper

Instructions

1. 1 In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, salt and pepper. Reduce heat and simmer 15 minutes more, until rich and thick.

By Lima

Ingredients

• ✓ onion
• white sugar
• salt
• vinegar
• cucumber

Instructions

1. 1 Gather all ingredients.
2. 2 Stir sugar, salt, and vinegar together in a clean non-reactive jar or container with a secure lid until sugar is mostly dissolved.
3. 3 Add cucumbers and onion into vinegar solution; stir to coat. Cover and refrigerate for at least 1 to 2 days before serving for the best flavor, stirring occasionally. Keep any remaining pickles refrigerated.

By Chris Chenell

Ingredients

• ✓ onion
• mayonnaise
• dill pickle relish
• caper
• parsley flakes
• white sugar

Instructions

1. 1 Combine mayonnaise, 2 tablespoons relish, 1 tablespoon chopped onion, capers, parsley, and sugar in a blender until smooth.
2. 2 Transfer sauce to a bowl; stir in remaining 1 1/2 tablespoons relish and 1 tablespoon chopped onion. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

By duboo

Ingredients

• ✓ onion
• butter
• salmon
• heavy cream
• tomato
• parsley
• black pepper

Instructions

1. 1 Saute onion in the butter in a pan until clear. Add the salmon and saute at medium to low heat for approximately 2 more minutes. Very gradually, start to add the cream. Stir constantly until thickened. Sauce should be very thick once you have added all the cream. Top with tomato and parsley; season with pepper.

By Jennifer

Ingredients

• ✓ onion
• ketchup
• brown sugar
• teriyaki sauce
• hot sauce
• liquid smoke

Instructions

1. 1 Gather the ingredients.
2. 2 Stir ketchup, brown sugar, onion, teriyaki sauce, hot sauce, and liquid smoke together in a bowl until sauce is well combined.
3. 3 Transfer sauce to a jar and refrigerate until flavors blend, 8 hours to overnight.

By joyce

Ingredients

• ✓ onion
• mayonnaise
• sweet pickle relish
• lemon juice
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix mayonnaise, relish, and onion together in a small bowl.
3. 3 Stir in lemon juice; season with salt and pepper.
4. 4 Cover and refrigerate for at least 1 hour before serving.
5. 5 Serve and enjoy!

By Maryellen

Ingredients

• ✓ onion
• vegetable oil
• white sugar
• salt
• black pepper
• red wine vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Heat vegetable oil in a heavy skillet over medium heat. Stir sugar into oil with a wooden spoon, stirring constantly, until mixture is a light caramel color, about 10 minutes. Mixture will be very hot.
3. 3 Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes.
4. 4 Pour red wine vinegar into onion mixture; simmer until mixture reaches a jam consistency, about 30 minutes. Let cool to serve.

By WENDYMARIE37

Ingredients

• ✓ onion
• garlic
• ginger root
• lemon
• soy sauce
• sugar
• white vinegar

Instructions

1. 1 In a blender, combine onion, garlic, ginger, lemon juice, soy sauce, sugar, and vinegar. Process until smooth. Serve at room temperature.

By Susan

Ingredients

• ✓ onion
• bacon
• tomato
• tomato sauce
• white sugar
• black pepper
• butter

Instructions

1. 1 Cook bacon in a Dutch oven over medium heat, stirring occasionally, until fat starts to render, about 2 minutes. Add onion; cook and stir until onion softened and turned translucent, about 5 minutes. Stir in diced tomatoes and tomato sauce; season with sugar and black pepper. Simmer until sauce is reduced by at least one-fourth and up to one-third, 30 to 45 minutes. Stir in butter just before serving.

By Bud W

Ingredients

• ✓ onion
• cherry tomato
• green onion
• cilantro
• green chile pepper
• salt
• lemon juice

Instructions

1. 1 Place cherry tomatoes in a medium saucepan. Add just enough water to cover the bottom of the pan. Bring to a boil over medium-high heat, and let cook until tomatoes are soft and broken.
2. 2 Mix white onion, green onion, cilantro, and chile peppers in a medium bowl; add hot cooked tomatoes and mix well. Season with salt, pepper and lemon juice to taste.

By Valeriekooka

Ingredients

• ✓ onion
• butter
• all-purpose flour
• water
• beef bouillon
• chicken bouillon
• black pepper

Instructions

1. 1 Melt 1 1/2 tablespoons butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
2. 2 Add remaining 1 1/2 tablespoons butter and let melt. Whisk in flour to form a thick paste the consistency of cake frosting.
3. 3 Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes.
4. 4 Whisk in water and both bouillons until no lumps remain. Stir in pepper and bring mixture to a boil.
5. 5 Cook and stir until thickened to gravy consistency, 8 to 10 minutes.

By DecompileCodex

Ingredients

• ✓ onion
• thyme
• allspice
• black pepper
• cinnamon
• cayenne pepper
• salt

Instructions

1. 1 Stir dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt together in a small bowl.

By Celia

Ingredients

• ✓ onion
• venison
• garlic
• salt
• black pepper
• green bell pepper

Instructions

1. 1 Inspect a pint-sized jar for cracks. Immerse in simmering water for 5 minutes. Wash a new, unused lid and ring in warm soapy water.
2. 2 Meanwhile, toss venison, garlic, salt, and pepper in a large bowl until well combined.
3. 3 Place venison into the sterilized jar along with onion and bell pepper. Wipe the rim with a clean, damp cloth, and seal with lid and ring.
4. 4 Place the jar into a pressure canner filled with water according to manufacturer's instructions. Cover and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce the heat in order to maintain this pressure. Process for 75 minutes, watching the gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off the heat and allow the canner to cool until the gauge reads 0 psi.
5. 5 Once the pressure has subsided and the canner is safe to open, remove the jar and set on a rack to cool. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.

By EWEDIN31

Ingredients

• ✓ onion
• tomato
• jalapeno pepper
• cilantro
• garlic
• vinegar
• salt

Instructions

1. 1 Combine tomatoes, onion, jalapeños, cilantro, garlic, vinegar, and salt in a blender; blend until smooth. Store in a quart jar or an airtight container.

By Kenda Watley

Ingredients

• ✓ onion
• cilantro
• mint leaf
• green chile pepper
• tamarind juice
• lemon juice
• salt
• water

Instructions

1. 1 Combine onion, cilantro, mint, chile pepper, tamarind juice, and salt in a food processor. Process to a fine paste, adding enough water to achieve a thick sauce.

By peep

Ingredients

• ✓ onion
• oregano
• thyme
• basil
• marjoram
• garlic

Instructions

1. 1 Combine oregano, thyme, basil, marjoram, onion, and garlic in a small bowl. Store in an airtight container in a cool, dry place up to 6 months.

By Margaret Havenar

Ingredients

• ✓ onion
• red chile pepper
• red bell pepper
• orange bell pepper
• sugar
• apple cider vinegar
• pickling salt

Instructions

1. 1 Wearing rubber or latex gloves, trim tops off chiles. Pulse chiles, bell peppers, and onion in a food processor, working in batches, until finely chopped, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
2. 2 Stir sugar, vinegar, and pickling salt into chile mixture; bring to a boil. Reduce heat to medium and simmer, stirring more frequently toward the end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
3. 3 Ladle relish into wide-mouth, ½-pint jars, leaving ½ inch headspace. Wipe the rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
4. 4 Screw on the lids and store in the refrigerator for 2 to 3 weeks or the freezer for up to 6 months.

By foodinjars (Marisa McClellan)

Ingredients

• ✓ onion
• balsamic vinegar
• honey
• soy sauce
• sugar
• garlic
• red pepper flakes
• olive oil

Instructions

1. 1 Combine onion, vinegar, honey, soy sauce, sugar, garlic, and pepper flakes in a blender; blend on high, gradually adding olive oil until puréed. Continue blending until thick, about 2 minutes.

By CATHYRAE

Ingredients

• ✓ onion
• hatch chile pepper
• corn oil
• garlic
• all-purpose flour
• beef broth
• salt

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place chile peppers with cut sides down onto the prepared baking sheet.
3. 3 Cook under the preheated broiler until the skin of the chile peppers has blackened and blistered, about 4 minutes per side.
4. 4 Place blackened chile peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
5. 5 Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

By wasabinoir

Ingredients

• ✓ onion
• green bell pepper
• white sugar
• apple cider vinegar
• jalapeno pepper
• pickling spice
• salt

Instructions

1. 1 Inspect 6 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine bell peppers, onions, sugar, vinegar, jalapeños, pickling spice, and salt in a large saucepan over high heat: bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes.
3. 3 Pack hot pepper mixture 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 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 canner or 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 2 inches. Bring to a rolling boil, reduce heat to medium, and process at a simmer for 30 minutes.
5. 5 Remove jars from the stockpot and let rest, several inches apart, until cool, about 4 hours. 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. Refrigerate after opening.

By Diva Dawn

Ingredients

• ✓ onion
• milk
• all-purpose flour
• garlic powder
• onion powder
• white pepper
• salt
• vegetable oil

Instructions

1. 1 Soak onions in milk for 5 minutes.
2. 2 Combine flour, garlic powder, onion powder, white pepper, and salt. Add a handful of onions and toss to coat. Remove and repeat with remaining onions, one handful at a time.
3. 3 Heat oil in a large skillet or deep fryer. Fry onion in batches, stirring as needed, until evenly browned, 2 to 3 minutes each. Drain on paper towels and season with more salt. Store in an airtight container.

By Nancy

Ingredients

• ✓ onion
• coconut milk
• peanut butter
• soy sauce
• brown sugar
• red pepper flakes

Instructions

1. 1 Combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes in a saucepan over medium heat. Bring to a boil, stirring frequently. Remove from heat, and keep warm.

By SMTUNE

Ingredients

• ✓ onion
• olive oil
• greek yogurt
• mayonnaise
• cornichon
• dill
• garlic
• potato chip

Instructions

1. 1 Heat the oil in a large skillet over medium-low heat until warm. Add onions and sauté until reduced and caramelized, 15 to 18 minutes. Remove from heat and set aside to cool.
2. 2 Stir together Greek yogurt, kewpie mayo, cornichon pickles, dill, garlic, salt, and pepper in a bowl until well combined. Once cooled, stir in caramelized onions. Serve immediately with potato chips.

By Annie Campbell

Ingredients

• ✓ onion
• rotisserie chicken carcass
• water
• carrot
• celery
• spinach
• salt

Instructions

1. 1 Put chicken carcasses, water, carrots, celery, onion, spinach, and salt into a large pot; bring to a boil. Reduce heat and simmer for 25 minutes.
2. 2 Strain broth and discard solids.

By MissouriChef

Ingredients

• ✓ onion
• vegetable oil
• garlic
• pea
• vegetable broth
• evaporated milk
• salt
• pepper

Instructions

1. 1 Warm the oil in a skillet over medium-high heat. Stir in the onion, and cook until nearly tender. Stir in the garlic, and cook for a few seconds, until fragrant. Pour in peas, and stir to thaw. Pour in the vegetable stock and evaporated milk. Turn heat to low, cover, and cook for 5 minutes. Once the peas have cooked, pour them into a blender and puree until smooth.
2. 2 Pour the pureed sauce back into the skillet, and season to taste with salt and pepper. Simmer over low heat until the sauce reaches desired consistency.

By flor