Type what you have

Ingredients

• ✓ yellow onion
• fettuccine pasta
• olive oil
• garlic
• lemon
• sardine
• tomato sauce
• parmesan cheese
• red pepper flakes

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until almost tender, about 8 minutes.
2. 2 While the pasta is cooking, heat oil in a skillet over medium heat. Add onion and cook until starting to soften, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in sardines and tomato sauce, stir to combine, and cook until heated through, about 3 minutes. Reduce the heat to low and keep at a simmer.
3. 3 Drain pasta, add to sauce, and stir to combine. Cover, turn off the heat, and let stand for 3 minutes. Squeeze lemon over top and divide onto four serving plates. Garnish with Parmesan and red pepper flakes.

By SONNYCHIBA

Ingredients

• ✓ yellow onion
• green bell pepper
• butter
• ground beef
• salt
• black pepper
• white rice
• tomato juice

Instructions

1. 1 Wash peppers thoroughly. Make a circular incision around stem to remove it. Remove seeds; rinse inside of pepper. Discard seeds and stems; set peppers aside.
2. 2 Melt butter in a skillet over medium heat; sauté onion until translucent, 3 to 4 minutes. Transfer to a large bowl.
3. 3 Mix ground beef into onions by hand. Season with salt and pepper. Slowly pour in rice while mixing by hand. Mix thoroughly. Stuff meat and rice mixture into peppers.
4. 4 Coat the bottom of 1 or 2 large pots with oil. Place stuffed bell peppers into the pot(s), leaving a 2-inch space at the top. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form it into balls and add to tomato juice.
5. 5 Cook over low heat, stirring every 20 to 45 minutes, until peppers split at the sides and juice thickens, 2 to 3 hours.

By moeliz

Ingredients

• ✓ yellow onion
• vegetable oil
• beef stew meat
• potato
• water
• beef bouillon cube
• salt
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Add stew meat and cook until browned on all sides, 5 to 10 minutes.
2. 2 Transfer browned meat to a slow cooker. Add potatoes, onion, water, bouillon cubes, salt, and pepper.
3. 3 Cover and cook on Low for 8 hours.

By RainbowJewels

Ingredients

• ✓ yellow onion
• bacon
• pizza dough
• fromage blanc
• creme fraiche
• nutmeg
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve fat.
2. 2 Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if the pan seems too dry. Remove the skillet from heat and allow to cool to room temperature.
3. 3 Mix fromage blanc, crème fraîche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
4. 4 Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to precook the bottom of crust. As dough heats and bubbles appear, deflate them with the tines of a fork, so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
5. 5 Spread a generous amount of cheese mixture over crust. Top evenly with some onions and bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

By John Mitzewich

Ingredients

• ✓ yellow onion
• russet potato
• carrot
• beet
• herring fillet
• oil
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add potatoes, carrots, and beets; cook until cooked but still firm, 15 to 20 minutes for potatoes, 25 to 30 minutes for carrots, and 40 minutes for beets. Transfer vegetables to a cutting board as they're each done; cool to the touch.
2. 2 Remove and discard skins from potatoes and beets. Grate potatoes, carrots, and beets separately; placing each in a separate bowl.
3. 3 Arrange 1/2 each onion then herring in layers in a large bowl. Arrange 1/2 each potatoes, carrots, and beets in layers on top of onion and herring. Spread 3 tablespoons mayonnaise over salad; season with salt and black pepper. Repeat layers with remaining 1/2 each onion, herring, potatoes, carrots, beets, and mayonnaise.
4. 4 Cover with plastic wrap; chill in the refrigerator at least 1 hour. Serve cold.

By Evgeniya

Ingredients

• ✓ yellow onion
• beer
• potato
• italian seasoning
• salt
• black pepper
• baby carrot
• kielbasa sausage
• cabbage

Instructions

1. 1 Pour beer into a large pot, and bring to a boil over medium heat. Layer potatoes into the bottom of the pot, and sprinkle a little Italian seasoning, salt, and black pepper over potatoes. Layer baby carrots, onion, smoked sausage, and cabbage, sprinkling every layer with a bit more Italian seasonings, salt, and pepper. Turn heat to low, cover the pot, and simmer until vegetables are tender, about 45 minutes.

By Vanessa Lenore

Ingredients

• ✓ yellow onion
• bread flour
• instant yeast
• salt
• water
• olive oil
• kosher salt
• bread crumb
• poppy seed
• green onion
• cayenne pepper

Instructions

1. 1 Combine bread flour, yeast, salt, and water for dough in a bowl. Stir with a wooden spoon and mix until a very wet, soft, and sticky dough forms. Cover and leave at room temperature for at least 12 hours.
2. 2 When ready to make the bialys, heat olive oil for filling in a skillet over medium heat. Add onion and salt and cook, stirring occasionally until onion softens, sweetens, and turns golden brown, about 10 minutes. Turn off the heat and add bread crumbs, 2 teaspoons poppy seeds, green onion, and cayenne pepper. Stir to combine and cool down until needed.
3. 3 Uncover dough; it should be bubbly. Scrape it away from the sides of the bowl with a spatula and transfer onto a floured work surface. Dust a little flour over top and gently press dough with your hands to flatten. Divide it into 8 equal portions and roll each into a ball, using a bit of flour as needed. Stretch each ball gently and tuck dough under the bottom; place on a baking sheet lined with generously floured parchment paper or a silicone liner (such as Silpat®). Dust the tops with flour and carefully cover with a dish towel; let proof until just about doubled in size, 45 to 60 minutes.
4. 4 Preheat the oven to 500 degrees F (260 degrees C).
5. 5 Flour your fingers and pick up one dough ball. Press and pull on the center to form it into a ring shape; the center of the dough will be thin and the edges will be thicker. Make sure the centers are very thin but be careful not to tear them open. Repeat with remaining balls.
6. 6 Fill the center of each with no more than a rounded teaspoon of onion-poppy seed filling, then gently press the filling up the sides toward the outer rings. (You will have extra filling.) Spray bialys with some cold water and sprinkle poppy seeds over top.
7. 7 Bake in the center of the preheated oven until puffed and nicely browned, about 12 minutes. Transfer to a wire rack and cool for about 20 minutes before serving.

By John Mitzewich

Ingredients

• ✓ yellow onion
• butter
• bacon
• bay leaf
• chicken broth
• russet potato
• flour
• marjoram
• caraway seed
• salt
• black pepper
• sour cream

Instructions

1. 1 Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir until onions are nearly transparent, 5 to 7 minutes.
2. 2 Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes.
3. 3 Stir sour cream into soup; cook another 1 to 2 minutes.

By Joe Werner

Ingredients

• ✓ yellow onion
• chicken breast
• chicken thigh
• adobo seasoning
• extra virgin olive oil
• green bell pepper
• garlic
• yellow rice
• pimiento
• manzanilla olive
• pimiento
• pea

Instructions

1. 1 Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 seconds more.
2. 2 Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min.
3. 3 Arrange pimientos, olives and peas over Chicken and Rice.

By Goya

Ingredients

• ✓ yellow onion
• olive oil
• ground beef
• garlic
• water
• tomato sauce
• tomato
• soy sauce
• herb seasoning
• seasoned salt
• bay leaf
• elbow macaroni

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large Dutch oven over medium-high heat. Add onion and cook 3 minutes, stirring often.
3. 3 Add ground beef and cook, breaking up the meat until it is evenly browned, about 5 minutes. Add garlic and cook 3 minutes, stirring often.
4. 4 Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, seasoned salt, and bay leaves. Bring to a simmer, cover and cook 5 minutes, stirring halfway through.
5. 5 Stir in uncooked macaroni, cover, and simmer over medium heat until pasta is tender, 11 to 13 minutes, stirring occasionally.
6. 6 Remove from heat, discard bay leaves, and serve.

By pathunt

Ingredients

• ✓ yellow onion
• cooking spray
• beef stew meat
• water
• ketchup
• worcestershire sauce
• white vinegar
• brown sugar
• paprika
• salt
• mustard
• egg noodle

Instructions

1. 1 Prepare a large pot with cooking spray and place over medium heat; cook the beef stew meat in the pot until completely browned on all sides, 5 to 7 minutes. Add the onions; cook and stir until the onions begin to soften, about 5 minutes. Stir the water, ketchup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, and mustard into the beef and onion mixture. Place a cover on the pot, reduce heat to low, and simmer the mixture until the beef is tender, about 2 1/2 hours.
2. 2 Bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles at a boil until cooked through yet firm to the bite, about 5 minutes; drain. Serve the goulash over the noodles.

By abuczek

Ingredients

• ✓ yellow onion
• cod
• olive oil
• parsley
• garlic
• red pepper flake
• pepper
• potato
• butter
• green olive
• black olive
• egg

Instructions

1. 1 Soak dried salted cod in cold water for 24 hours, changing the water several times.
2. 2 Bring a large pot of water to a boil. Add soaked cod; boil until flakes easily with a fork, about 5 minutes. Transfer cod to a cutting board; save water for cooking potatoes. Remove cod skin and bones then flake the meat into pieces using a fork; set aside in a large bowl.
3. 3 Whisk olive oil, 1 tablespoon parsley, 1 clove garlic, pepper flakes, and black pepper together in a small bowl; pour over cod and lightly toss to coat.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x11-inch baking dish.
5. 5 Place potatoes in reserved pot salt cod cooking water; bring to a boil. Cook until tender, about 20 minutes. Drain under cool water, peel, and cut into 1/4-inch slices.
6. 6 While potatoes cook, melt butter in a large skillet over medium heat. Add onions; sauté until golden and caramelized. Stir in remaining 1 clove garlic; set aside.
7. 7 Layer 1/2 of the potatoes in the bottom of the prepared baking dish; cover with 1/2 of the cod, then 1/2 of the onions. Repeat layers, ending with onions.
8. 8 Bake in the preheated oven until lightly browned, about 15 minutes. Garnish with olives and hard-cooked eggs; sprinkle with remaining 7 tablespoons parsley.

By BINGADING

Ingredients

• ✓ yellow onion
• butter
• leek
• garlic
• celery
• vegetable stock
• potato
• vegetable stock
• baby carrot
• green onion
• heavy cream
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.
2. 2 Pour 4 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes.
3. 3 Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.
4. 4 Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot.
5. 5 Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot.
6. 6 Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.
7. 7 Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes.
8. 8 Season with salt and pepper; top with Cheddar cheese to serve.

By Erin Roberts

Ingredients

• ✓ yellow onion
• shrimp
• olive oil
• saffron thread
• chicken broth
• olive oil
• chorizo sausage
• garlic
• arborio rice
• green pea
• red bell pepper
• salt
• paprika
• cayenne pepper

Instructions

1. 1 Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
2. 2 Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
3. 3 Preheat oven to 425 degrees F (220 degrees C).
4. 4 Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
5. 5 Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
6. 6 Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
7. 7 Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
8. 8 Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
9. 9 Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.

By John Mitzewich

Ingredients

• ✓ yellow onion
• butter
• ground beef
• rice
• heavy cream
• egg
• parsley
• potato starch
• salt
• black pepper
• caraway seed
• ginger
• nutmeg
• clove
• cabbage

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking pan.
2. 2 Heat butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. 3 Transfer onion to a large mixing bowl and add beef, cooked rice, cream, egg, parsley, potato starch, 2 teaspoons salt, pepper, caraway seeds, ginger, nutmeg, and cloves. Mix to combine in an even consistency and refrigerate filling until needed.
4. 4 Bring a large pot of generously salted water to a boil. Place 1 head of cabbage in the boiling water and parboil until bright green and leaves are softened, about 2 minutes. Carefully remove cabbage with tongs or a large fork. Repeat with remaining head of cabbage. Allow to cool, about 10 minutes.
5. 5 Remove outer leaves from the cooled cabbage. Lay 1 leaf flat on a work surface and cut out the stem. Spoon a generous 2 tablespoons of filling into the center of the leaf. Fold the corners at the stem end diagonally over the filling, fold the sides over, and roll up like a tiny burrito. Place in the prepared baking pan. Repeat to make remaining cabbage rolls until filling is used up.
6. 6 Add water to the baking pan until it is halfway up the sides of the cabbage rolls.
7. 7 Bake in the preheated oven until beef is cooked through and no longer pink, about 40 minutes.

By Andrew Currin-Chodur

Ingredients

• ✓ yellow onion
• corned beef brisket
• spice packet
• celery
• water
• kosher salt
• savoy cabbage
• carrot
• russet potato
• butter
• black pepper
• cayenne pepper
• milk
• cheddar cheese
• scallion

Instructions

1. 1 Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
2. 2 Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
3. 3 Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
4. 4 Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
5. 5 Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
6. 6 While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
7. 7 Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
8. 8 Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
9. 9 Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
10. 10 Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
11. 11 Remove from the oven and let rest for 10 minutes.
12. 12 Meanwhile, warm any remaining broth over medium-low heat.
13. 13 Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.

By John Mitzewich

Ingredients

• ✓ yellow onion
• butter
• bacon
• bacon drippings
• yukon gold potato
• salt
• black pepper
• cayenne pepper
• egg
• farmer's cheese
• cheese blend
• egg
• water
• wonton wrapper
• sour cream
• chive

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add chopped bacon and onions; cook and stir until the bacon is crisp and the onions are browned, 6 to 8 minutes. Remove bacon and onions to a small dish, reserving about 2 tablespoons of the bacon fat for frying the pierogi.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash until smooth. Allow to cool for 10 minutes. Season with salt, black pepper, and cayenne pepper. Stir in 1 egg and farmer's cheese. Cover and refrigerate until chilled, about 30 minutes.
3. 3 Beat 1 egg with 1 tablespoon water in a bowl for the egg wash.
4. 4 Place 2 to 3 wonton wrappers at a time on a lightly floured work surface. Brush the edges lightly with the egg wash. Place about 2 tablespoons of filling in the center of each wrapper. Fold each pierogi in half and lightly press the edges together to seal.
5. 5 Bring a pot of salted water to a boil and cook pierogi in the boiling water until they float, 2 to 3 minutes. Drain.
6. 6 Transfer pierogi to the skillet with reserved bacon drippings in batches and cook over medium heat until lightly browned, about 2 minutes per side. Transfer to a bowl, toss with the bacon and onions, and serve garnished with sour cream and chives.

By John Mitzewich

Ingredients

• ✓ yellow onion
• soy cheese
• vegetarian ground beef substitute
• black pepper
• garlic
• italian seasoning
• tomato
• pea
• celery
• carrot
• vegetable oil
• salt
• vegan cream cheese substitute
• olive oil
• soy milk
• vegan mayonnaise
• russet potato

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil potatoes until tender, about 25 minutes; drain.
3. 3 Stir vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into potatoes, and mash with a potato masher until smooth and fluffy. Set mashed potatoes aside.
4. 4 Preheat the oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
5. 5 Heat vegetable oil in a large skillet over medium heat. Add onion, carrots, celery, frozen peas, and tomato; cook and stir until softened, about 10 minutes. Stir in Italian seasoning, garlic, and pepper.
6. 6 Reduce heat to medium-low and crumble plant-based ground beef into the skillet with vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
7. 7 Spread vegetarian meat substitute mixture into the bottom of the baking dish.
8. 8 Top with prepared mashed potatoes, smoothing them into an even layer. Sprinkle potatoes with shredded soy cheese.
9. 9 Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.
10. 10 Enjoy!

By VeggieChefLaura

Ingredients

• ✓ yellow onion
• sour cream
• parsley
• black pepper
• white wine vinegar
• bay leaf
• salt
• green cabbage
• water
• brown sugar
• parsnip
• rutabaga
• carrot
• garlic
• olive oil
• beet greens
• beet

Instructions

1. 1 Cut the greens off the beets. Remove stems and discard. Wash and dry leaves, then chop. Set aside.
2. 2 Scrub beets and place into a saucepan. Cover with water and bring to a boil. Reduce heat and cook, covered, until beets can be easily pierced with a knife, 30 to 40 minutes. Drain and rinse under cold water until cool enough to handle. Peel immediately and grate coarsely. Set aside.
3. 3 Heat olive oil in a large wide pot or Dutch oven over low heat. Add onion and slowly cook until soft and translucent, stirring often, 3 to 5 minutes. Add garlic and cook until fragrant without browning, about 1 minute.
4. 4 Add carrots, rutabaga, and parsnip and cook over medium heat until vegetables start to soften, 12 to 15 minutes. Sprinkle with brown sugar and continue cooking until vegetables start to brown in some spots, 3 to 5 minutes. Add 2 quarts water, cabbage, salt, and bay leaf; stir well.
5. 5 Bring to a boil, reduce heat, and simmer until the vegetables are soft, 10 to 15 minutes. Stir in beet greens in the last 2 minutes. Leave the pot uncovered so beet greens maintain their color.
6. 6 Mix in grated beets and remove borscht from the heat immediately to stop the cooking process; this will preserve its bright color. Season with vinegar, salt, and pepper.
7. 7 Serve sprinkled with parsley and a dollop of sour cream.

By nch

Ingredients

• ✓ yellow onion
• all-purpose flour
• salt
• vegetable oil
• water
• water
• butter
• kosher salt
• russet potato
• farmer's cheese
• salt
• black pepper
• cayenne pepper
• butter
• sour cream
• chive

Instructions

1. 1 Prepare dough: Mix 3 ½ cups flour and salt together in a large bowl, then make a well in the center. Pour vegetable oil and 1 cup plus 2 tablespoons warm water into the well. Stir to form a shaggy dough that just pulls away from the sides of the bowl. Use a little flour to clean the dough off the spoon.
2. 2 Transfer dough to a work surface; press and knead for a few minutes until you have a smooth, soft dough. You can add a little more flour if it's too sticky but don't add too much. Form dough into a ball and wrap in plastic. Leave on the counter for 1 hour or pop it into the refrigerator for 3 hours to overnight.
3. 3 Prepare buttered onions: Melt butter in a skillet over medium heat. Add onion and salt and sauté, stirring occasionally, until golden brown, 8 to 10 minutes. Turn off the heat and let mixture cool a bit, then transfer to a bowl and reserve until needed.
4. 4 Prepare filling: Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain well and mash until smooth. Let cool to room temperature, 10 to 15 minutes.
5. 5 Place farmer's cheese in a bowl and break it up with a spoon. Add salt, pepper, and cayenne, then add 2 to 3 heaping spoons of the buttered onions. Be sure to drain off most of the butter so you're adding mostly onions. Mix just until ingredients are evenly combined.
6. 6 Add cooled mashed potatoes and mix until thoroughly combined. Set aside while you roll the dough.
7. 7 Roll ¼ of the dough at a time on a floured surface until very thin, at least 1/8-inch thick or thinner if possible. Cut 3 ½-inch circles out of the dough, saving all scraps for re-rolling.
8. 8 Add about 2 tablespoons filling to the center of each circle. Moisten your fingertips with water and wet the edges, then fold the dough over the filling and seal the two edges together in the center. Flatten the filling very lightly under the dough as you press and seal the edge of each pierogi with your fingers, working from the center to the ends. Try not to trap air in the pierogi as you seal. The edge can be left as is, or you can pinch the dough every inch or so to make pleats for a more decorative appearance.
9. 9 Bring a large pot of salted water to a boil. Add pierogi in batches and cook for about 2 to 3 minutes (they may or may not float to the top.)
10. 10 While the pierogi are boiling, melt butter in a nonstick skillet over medium heat.
11. 11 Transfer pierogi from the boiling water directly into the melted butter. Cook until light golden brown, about 2 minutes per side or longer if more browning is desired.
12. 12 Continue boiling and browning pierogi in batches as needed.
13. 13 Transfer to a plate and spoon buttered onions over top. Garnish with sour cream and chives.

By John Mitzewich

Ingredients

• ✓ yellow onion
• baking soda
• all-purpose flour
• yogurt
• egg
• russet potato
• cayenne pepper
• bay leaf
• black pepper
• salt
• paprika
• red bell pepper
• tomato
• parsley leaf
• parsley stem
• celery
• carrot
• olive oil
• ground pork
• ground beef

Instructions

1. 1 Heat a large skillet over medium heat. Add ground beef and ground pork and cook until brown and crumbly, 5 to 10 minutes. Drain and discard fat. Add 1/4 cup olive oil, carrot, onion, celery, parsley stems, and tomatoes. Mix to combine. Stir in bell pepper and season with paprika, salt, pepper, bay leaves, and cayenne pepper. Cook until vegetables start to soften, about 10 minutes.
2. 2 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
3. 3 Transfer meat mixture to a large baking pan.
4. 4 Heat remaining 1/4 cup olive oil in a large skillet and cook potatoes until lightly browned, about 10 minutes. Transfer to the baking pan and mix well with the meat mixture.
5. 5 Bake moussaka in the preheated oven for 45 minutes. Remove baking dish from the oven and mix in chopped parsley leaves.
6. 6 Stir eggs, yogurt, flour, and baking soda together in a bowl until it turns into a spreadable mixture. Pour over the meat mixture in the baking dish.
7. 7 Return baking dish to the oven and cook until the top is golden brown, about 15 more minutes.

By no_fun_at_all

Ingredients

• ✓ yellow onion
• cooking spray
• black pepper
• salt
• worcestershire sauce
• white sugar
• heavy cream
• beef broth
• all-purpose flour
• butter
• ground pork
• ground beef
• cayenne pepper
• allspice
• nutmeg
• black pepper
• milk
• bread crumb
• egg
• salt
• butter

Instructions

1. 1 Make meatballs: Melt butter in a large skillet over medium heat. Cook and stir onion and salt in hot butter until onion turns translucent, about 6 minutes.
2. 2 Transfer onion mixture to a large bowl. Stir in eggs, bread crumbs, milk, black pepper, nutmeg, allspice, and cayenne. Mix in ground beef and pork until well combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.
3. 3 Make gravy: Melt butter in a large skillet over medium heat; whisk in flour and cook until golden brown, 4 to 5 minutes. Slowly whisk in beef broth. Increase heat to medium-high, whisk in cream, and bring to a simmer. Stir in sugar and Worcestershire. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
5. 5 Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.
6. 6 Bake in the preheated oven until browned and cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
7. 7 Transfer meatballs to gravy and cook over medium-low heat until warmed through, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ yellow onion
• portobello mushroom
• chicken
• garlic salt
• black pepper
• lemon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Spread the chopped onion and mushrooms evenly in the bottom of a 9x13 inch baking dish. Arrange chicken pieces over the vegetables, skin side up. Squeeze lemon juice over the chicken pieces, and season with garlic salt and pepper.
3. 3 Bake chicken uncovered for 20 minutes in the preheated oven. Carefully turn the pieces over, and continue cooking 15 minutes more.
4. 4 Set oven to broil. Cook chicken for 5 minutes, or until chicken skin is crisp.

By Gary

Ingredients

• ✓ yellow onion
• bacon
• russet potato
• garlic pepper seasoning

Instructions

1. 1 Fry the bacon in a large deep skillet over medium-high heat until evenly browned and crisp. Remove from the pan, and add the potatoes and onions to the bacon drippings. Season with garlic pepper. Reduce the heat to medium, and cook the potatoes for about 20 minutes, stirring occasionally, until tender and browned. Crumble bacon over the top before serving.

By MUZIKGUY1

Ingredients

• ✓ yellow onion
• butter
• chicken breast
• gouda cheese
• seasoned coating mix

Instructions

1. 1 Melt butter in a skillet over medium-low heat. Add onions and saute until golden brown, stirring frequently. Continue cooking over medium-low heat until onions turn deeper brown, 35 to 45 minutes. If they start to burn, reduce heat. When completely caramelized, remove skillet from heat.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
3. 3 Cut a pocket into the side of each chicken breast. Evenly stuff pockets with 1 or 2 slices of Gouda cheese (depending on size of breast) and 1 tablespoon caramelized onions.
4. 4 Place seasoned coating mix in a shallow dish. Evenly dip each chicken breast in coating mix and place on prepared baking sheet.
5. 5 Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By CountryGirlGourmet

Ingredients

• ✓ yellow onion
• canola oil
• fig
• goat cheese
• cracker

Instructions

1. 1 Heat a skillet over medium heat; add oil. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Remove from heat and cool.
2. 2 While the onion is cooling, cut the figs lengthwise into 1/4-inch rounds.
3. 3 Layer 1/4 teaspoon goat cheese, 1/4 teaspoon caramelized onions, and 1 or 2 fig slices on each cracker.

By ServingsofYum

Ingredients

• ✓ yellow onion
• cooking oil
• salt
• flour
• chicken stock
• butter

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onions and salt. Cook and stir until onions have softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onions are very tender and dark brown, about 40 minutes more.
2. 2 Add quick-mixing flour; mix well and allow it to brown slightly in the pan for 1 to 2 minutes. Pour chicken stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Maintain a simmer and cook until sauce has reduced and thickened enough that it will coat the back of a spoon.
3. 3 Add butter; mix well. Transfer gravy to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until there are no chunks of onion left.

By Christopher Stolworthy

Ingredients

• ✓ yellow onion
• spinach
• cottage cheese
• chicken breast
• cajun seasoning
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Squeeze excess water out of thawed spinach; in a large bowl, mix spinach with onion and cottage cheese and set aside.
3. 3 Season chicken breasts with Cajun-style seasoning, then place 1/4 of cheese/spinach mixture in the center of each breast and fold in half. Secure with toothpicks and place in a lightly greased 9x13 inch baking dish.
4. 4 Drizzle with melted butter and bake at 350 degrees F (175 degrees C) for about 25 minutes, or until chicken is cooked through and juices run clear.

By Loretta

Ingredients

• ✓ yellow onion
• pork chop
• cream of mushroom soup
• water
• beef bouillon

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place onion slices on the bottom of a glass baking dish. Lay pork chops over onions. Cover chops evenly with condensed soup.
3. 3 Add water and bouillon, breaking up the bouillon cubes to spread flavor. Cover the baking dish with aluminum foil.
4. 4 Bake pork chops in the preheated oven, stirring gravy once or twice, until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).

By CANDYLOTUS

Ingredients

• ✓ yellow onion
• steak
• teriyaki marinade and sauce
• sandwich roll
• cheese spread

Instructions

1. 1 Add oil to a large non-stick skillet. Saute onions and 2 tablespoons of teriyaki sauce until the onions are soft. Add the sliced meat and cook until meat browns slightly, add remaining 1 tablespoon of teriyaki sauce and stir to combine. Place cheese on the meat and stir until melted, mixing meat, onions and cheese together. Scoop meat mixture onto sandwich rolls.

By Kikkoman