Beer Battered French Fried Onion Rings by Robyn Savoie

When the Vidalia onions come into season, I make a batch or two of this and freeze them for later use. See freezing tips below. I'm not much of a beer drinker but I do like some offered by the Jacob Leinenkugel Brewing Co. Summer Shandy is my favorite and I stock up in the spring when it comes out. I use it in this recipe.…

Buttermilk Batter Fried Onion Rings by myra byanka

I love thin onion rings on a burger, but just eating them with ketchup is fine, too.

Marinated Red Onion by Jeremy Cheng

Saucy Pepper Steak by Sana Zaman

Saucy Pepper Steak Every bite of this saucy pepper steak is filled with sweet and spicy flavors all at the same time. You can alternate chicken for beef if you want to keep the load light on the intestines. It compliments well with rice, noodles, Garlic bread or simply bread loaf Enjoy.Serve hot and enjoy with your friends and family…

Curried Onion Relish by Syi

This is really good on hot dogs, brats, burgers, grilled chicken sandwiches. We mix it with grilled, diced chicken....making an excellent chicken salad for open faced sandwiches or hors 'd oeuvres/appetizers.

Potato Chip Coated Baked Onion Rings by "Cheffie Cooks"

Great side dish with Hamburger or Cheeseburgers on the grill.

Red ONION and BLUEBERRY jam condiment by Foodessa

Onions and blueberries become friends in this incredible sweet and savoury jam. A splash of white wine, syrup and a dash of balsamic tied the relationship for keeps. For a dedicated post...refer here: http://www.foodessa.com/2013/09/red-onion-and-blueberry-jam.html

Onion Straws by Jennifer Sikora

Crispy, crunchy onions to top your favorite burgers and sliders with--OR just eat them as a snack with your favorite dip! Easy to make and very delicious!

French onion soup. by Lucy Fitzpatrick

wok, large stockpot, or Dutch oven with lid wooden spoon oven-proof bowls (optional)

Beer Battered Onion Rings by Phred

A quick and easy snack.

VIDALIA ONION DIP by JUDY B

Mama Mungo's Bruschetta by Norine Mungo

I cut and bake the baguette with a parmesian garlic topping, eaten hot with a cold dallop of my bruschetta mix. This one isn't for the faint of heart. It is hearty and takes some prep!

Bacon, Gruyere Onion Dip by Orph

BELGIAN ONION PIE by JUDY B