Ingredient of the Month: Onion

Ingredient of the Month: Onion 

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Ingredient of the Month is a unique way to feature different local as well as worldwide ingredients and to invite A Lot on Your Plate reader’s from all over, to share their recipes based on the ingredient chosen each month.

The recipes shared by you guys will be added to the post that not only links you to recipes of my own featuring the ingredient of the month, but offers background history of the ingredient as well as fun facts, information, origin, how to store and select, and different uses for the ingredient.

To enter your recipe so it can be added to the post, leave a comment with a link to your recipe attached below like you would for the A Lot on Your Plate Bake-offs and I will be sure to feature your recipe in the post (with a picture provided from your post).  *Please note: I can only feature recipes that use the actual ingredient of the month in the recipe.

You will always have a chance to add your recipe to the any of the Ingredient of the Month post’s.  These post’s will never close and will continue to grow as long as recipes are entered!

Anyway, I just thought this was a fun way to spread the word of all the fabulous recipes out there on WordPress as well as all over the internet.  Enjoy!


Facts About Onion:

•  Onions are the sixth leading crop in the production in the United States.

•  They are sometimes used to garnish cocktails such as martinis.

•  Parsley is one way to get rid of onion breathe as it counteracts the scent.

•  As of today, Libya consumes the most onions a year at about 66.8 lbs per person.

•  Onions are a good source of Vitamin C.  They are also high in magnesium.

•  Sulfuric compounds are what cause a person to tear up while slicing an onion.

•  Onions are very low in calories and fat and high in dietary fiber.

•  According to the “Guinness Book of World Records”, the largest onion grown to date is 10 lbs, 14 ounces.  This onion was grown in England.

•  It is to be said, if you store an onion in a nylon stocking, you can extend an onion’s shelf life for up to 3 to 6 months.

• You can remove the scent of onion from your hands by rubbing dry salt on them.


How to select & store:  When choosing an onion at the grocery store or farmers market, look for firm, true to their size, odorless onions.  Avoid any onions with bruises, blemishes or cuts.  Avoid if the onion seems dehydrated or dry.  You can store onions in a dark, cool, dry place.  Avoid storing onions in plastic.  You can consider refrigerating an onion in the crisper drawer of your refrigerator only when the onion is past its shelf life.  When stored correctly, an onion can stay fresh up to 6 or 7 days.


Awesome A Lot On Your Plate’s Reader Recipes:

Vegetarian Pilaf submitted by The Urban Food Lover


Brown Braised Onions submitted by Sarah & Francisco @ Over Salted

 Piri Piri Chicken and Chargrilled Mediteranian Vegetables submitted by The Fussy Foodie Adventures

Nutty Onion Pakados submitted by Radika @ Sinsationcakes

Carmalized Onion and Rosemary Potatoes


 Caramelized Onion Galette  submitted by Katie @ Kitchen Notes and Other Sundries

(No Photo Available)

Hot Onion Souffle submitted by Chocolate Castles

Thai Sweet Potato Curry submitted by Julia @ The Chocolate Fudge Frosting


Pizza Burgers submitted by Jabber Wockey @ The Local Jabber Wockey

Onion & Pork Pizza


Valdalia Onion Deep Dish Pizza submitted by Pete @ Metro Blog

Pub Style Turkey Burgers

Pub Style Turkey Burgers submitted by Little House By The Dunes

Chef Randall

Shrimp Mango Salsa submitted by Randy @ Savor The Food

Guinness Onion Quiche submitted by Shayli @ Life, Love & Lavender


Skinny onion rings.

Orgasmic Onion Rings submitted by Cowboy and Crossbones


Spicy Egg Frittas submitted by Megan @ Do I Have My Food face On?


 Shredded Beef With Onions submitted by Morgan @ Gradually Ginger



Slow Cooker Pot Roast



 Fresh Rainbow Quinoa Salad submitted by Leah @ Inspire & Indulge



© 2012, Juniper Stokes

Green Bean & New Potato Salad w/ Blue Cheese & Soup submitted by Juniper @ Living Through The Senses


Baked Onion Bhajis submitted by Eva @ kitcheninspirations

Big thank you to all that added their recipes so far and I look forward to seeing more!

To be check out other previous Ingredient’s of the Month like garlic, basil and parmesan cheeseclick here!


Please feel free to comment below with a recipe of yours or someone you know (with their permission of course) and it will be added to the post above with a photo and link to your site or blog!


  1. I love onions. I have quite a few recipes in which I have used onions. However I have decided to include the following recipe of a vegetarian pilaf I made a while back since I love the spices I have used in it and the caramelized onions are just so wonderful. Love the flavors:

    • alotonyourplate says:

      Thank you so, so much for submitting your recipe to my post! It looks delish and I can’t wait to try!

  2. Another way to rid your hands of onion oils & smells – rub wet hands on a stainless steel sink. The metal acts as a neutralizer and removes the odor.
    Submit a recipe…Not exactly a recipe, but I chop an onion every morning, sauté it with garlic & kale and eat that with my pastured eggs. Yum and yum! Onions, because of the sulfur content, are antibacterial, anti-viral and anti-fungal. Eating them is a great way to stay healthy during the cold & flu season.
    Thanks for stopping by my Post today!

    • alotonyourplate says:

      That’s a great tip! I use the stainless steal trick with garlic, I didn’t think about onion! Thanks so much for stopping by :)

  3. Thanks for checking out my blog. You have a lot of great information on yours. I would like to submit a recipe for the onion post, but need to put it on my blog first!:)

  4. All the recipes so far look fantastic! Thanks for compiling these :)

  5. It is so hard to know what to choose for such an important ingredient as onion. After much deliberating, I picked this Thai Sweet Potato Curry. It is not only absolutely delicious, but is extremely simple and quick to make. You can use any vegetables that you have to use up.

  6. Onions could possibly be my all time favorite ingredient.

  7. Onions are a current staple in our home, we always have some on the shelve, the more variety the better. Sweet onions are always good to have on hand and as so many other cooks do, if you are unsure on what to cook, just start sautéing onions, the rest falls into place.
    Here is a current recipe that utilizes onions.
    Another if interested …
    Thanks for viewing my blog.

  8. Hi there! I’d like to throw my pub-style turkey burgers into the ring, each one is topped with melting cheddar and caramelized onions.

    Thanks for fun contest!

  9. I have several recipes that have “red onion” in them. This one is one of my favorites “Shrimp Mango Salsa”. With the red onion, jalapeno pepper and fresh grate ginger, ya that’s spicy hot.

    So I would like to enter this recipe in your Ingredient of the month “Onion”, click on Side Dishes. For easy access I have included it here:
    Shrimp and Mango Salsa

    1 lb. cooked shrimp meat
    3 tbsp. olive oil
    2 cups mango salsa
    1 bag corn chips
    Heat oil in pan, add shrimp and cook until shrimp turn light orange.
    Mango Salsa:
    3 large mangos, peeled and cut into ¼ inch squares
    1 red onion, chopped
    5 limes, juiced
    1½ tbsp. Asian hot sauce
    2 jalapeno pepper, chopped
    1½tbsp. Cilantro, chopped
    1 tbsp. sugar
    1 tsp. Fresh ginger, chopped
    Salt to taste

    In a large mixing bowl combine the mangos, red onions, jalapenos, cilantro and ginger. Next add the
    Asian hot sauce, lime juice, sugar and salt to the mixture. Mix together well. Combine shrimp and mango salsa in a large bowl and mix well. Allow mixture to chill in the refrigerator for 20 minutes. Serve with corn chips.

    Thanks :)
    Chef Randall

  10. Onions are by far my favorite.. I could eat them in every meal. This is a tasty breakfast quiche that includes onions caramelized in Guinness beer.

  11. Potato Galette with Caramelized Red Onions and Cherry Tomatoes

  12. I just made a super easy onion pasta for dinner. It’s a bit made up but goes something like this. Serves 3-4
    50g butter
    3-4 onions
    4tbsp double cream
    salt and pepper
    chopped parsley (optional)
    Tagliatelle pasta (enough for 3-4)
    Cook onions in butter until soft but not brown, add a little water if necessary. Blend onions with the cream and seasoning until smooth, add parsley if you wish. Cook pasta, add sauce. Makes a deliciously smooth, sweet and creamy sauce.

  13. Here’s my cheap’n’easy skinny version of onion rings!

  14. All the recipes are fantastic ! Here is the link of my recipe

    I hope you will like this :)

  15. Such a great idea!
    Hope you like mine :-) Spicy Egg Fritta (with red onions)

  16. This is the best ingredient of the month EVER. Everything with onions is better! So here’s my shredded beef with mushrooms. While the onions aren’t in the title, let me tell you – without an entire onion in this? It just isn’t good. And after several hours cooking, they tend to disappear for photo purposes. lol

  17. Yum, I love onions! Great ingredient of the month. :)

    I have two recipes to share. The first is a slow cooker pot roast that is perfect for chilly weather:

    The second is a cold salad that is a great side dish or a great vegetarian option (made with quinoa):

  18. I just put up this double-whammy recipe post–and both recipes use onions! The first is a green bean salad with red onion, and the second is a seasonal soup with white. Both are delicious ;) Enjoy!

  19. I did submit a recipe using onions last time. Now submitting these 2 recipes – I couldn’t choose between the 2 since they both are so lovely and flavorful in their own sweet way. Thanks for hosting this.

  20. I surely want to post something on onions as I like them so much. But, I first have to prepare something with this awesome root. :)


  21. recipe for an insanely easy and delicious ratatouille (w onions of course). I decided to stuff phyllo dough with the ratatouille, but it would also be delicious alone over some quinoa or brown rice!

  22. I love this idea! Here is one of my favorite recipes for BBQ Bacon Wrapped Pork Chop with Grilled Onions. It is delicious! :)


    I love this idea and thanks for the opportunity. Eat, drink, and peace out.

  24. Helen Tzanou says:

    Thank you for this opportunity. I feel onions are the best ingredient. The slowlier they’re cooked, the better your meal will taste. This recipe comes from Greece and it’s onions galore!

    Of course there is also the classic onion soup:

  25. Nice choice of “ingredient of the month”. Onions have got significant role in many cuisines, especially in Indian cuisine, where it is used mostly in every gravy to make it rich and thick. I have used it in many curries but still I haven’t shared any recipe on my blog including onions as main ingredient. I have got one recipe using spring onions as main ingredient which I would like to share with you Jess. here is the link:

  26. Hot Onion Souffle
    6-8 oz of frozen chopped onions (about 1 1/2 to 2 cups)
    12 oz softened cream cheese
    1 cup grated parmesan cheese
    1/4 cup mayonaise
    3 dozen frozen phyllo cups (I use Pepperidge Farm which are found in the frozen food section and there are 15 cups per package)
    Thaw onions and roll in paper towels. Squeeze to remove excess moisture.
    Preheat oven to 425.
    Stir together the onion, cream cheese, parmesan and mayo until well blended.
    Spoon by teaspoon into phyllo cups about 3/4 full.
    Bake 6-0 minor until lightly browned.
    Serve immediately.

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