#onionlovers

This loaded BBQ chicken sandwich is perfect for the Super Bowl or any game day gathering. Juicy grilled chicken breasts are smothered in tangy BBQ sauce, topped with melted cheddar cheese, crispy bacon, and fresh red onion, all sandwiched between soft buns.

Ingredients: 2 boneless, skinless chicken breasts. 1/2 cup BBQ sauce. 4 slices cheddar cheese. 4 slices bacon, cooked. 1/4 cup red onion, thinly sliced. 2 sandwich buns. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Set the grill or grill pan over medium-high heat to get it hot. Add salt and pepper to the chicken breasts, and then brush them with olive oil. Grill the chicken for about 6 to 7 minutes on each side, or until it's fully cooked. For the last few minutes of cooking, brush it with BBQ sauce. Take the chicken off the grill and give it a minute or two to rest. If you want, you can toast the sandwich buns on the grill. To make the sandwiches, put a grilled chicken breast on each bun and then add bacon slices, cheddar cheese, and red onion slices. Put extra BBQ sauce on the side and serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

A succulent and flavorful cider-brined pork roast grilled to perfection, accompanied by tender grilled potatoes and onions. The brine infuses the pork with a hint of sweetness and a touch of rosemary, creating a delightful dish for your BBQ gatherings.

Ingredients: 1 pork roast approximately 3 lbs. 4 cups apple cider. 1/2 cup kosher salt. 1/4 cup brown sugar. 2 cloves garlic, minced. 1 tablespoon black peppercorns. 4 sprigs fresh rosemary. 4 large potatoes, quartered. 2 onions, sliced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine apple cider, kosher salt, brown sugar, minced garlic, black peppercorns, and fresh rosemary to create the brine. Place the pork roast in a large resealable bag or a deep dish, and pour the brine over it. Seal the bag or cover the dish, then refrigerate for at least 4 hours or overnight. Preheat your BBQ grill to medium-high heat. Remove the pork roast from the brine and pat it dry with paper towels. Let it come to room temperature while you prepare the vegetables. In a bowl, toss quartered potatoes and sliced onions with olive oil, salt, and pepper. Place the pork roast in the center of the preheated grill and arrange the seasoned potatoes and onions around it. Grill the pork roast, turning occasionally, until the internal temperature reaches 145F 63C, approximately 1.5 to 2 hours. During the last 30 minutes of grilling, baste the pork roast with any remaining cider brine for added flavor. Once the pork is cooked through, and the vegetables are tender and slightly charred, remove everything from the grill. Let the pork rest for 10 minutes before slicing. Serve the cider-brined pork roast slices with grilled potatoes and onions on the side. Enjoy your delicious BBQ creation!

Prep Time: 240 minutes

Cook Time: 120 minutes

If you make your own dip mix, you can enjoy the classic taste of French onion dip without any extra ingredients or preservatives.

Ingredients: 1/4 cup dried minced onion. 2 tablespoons onion powder. 1 tablespoon garlic powder. 1 teaspoon dried parsley. 1 teaspoon dried chives. 1 teaspoon sea salt. 1/2 teaspoon black pepper.

Instructions: Put everything in a bowl and mix it together. Mix well until everything is well mixed. Before you use it, keep it in a container that won't let air in.

Prep Time: 5 minutes

Cook Time: 0 minutes

Alice Springs Shrimp Quesadilla is a delicious seafood twist on the classic quesadilla, featuring tender shrimp, melted cheese, and flavorful bell peppers and onions. It's easy to make and perfect for a quick and satisfying meal!

Ingredients: 1 lb shrimp, peeled and deveined. 1 cup shredded Monterey Jack cheese. 1/2 cup chopped red bell pepper. 1/2 cup chopped green bell pepper. 1/4 cup chopped red onion. 4 large flour tortillas. 1/4 cup chopped fresh cilantro. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Put olive oil in a pan and heat it over medium-low heat. It will take about two to three minutes on each side for the shrimp to turn pink and opaque after you add them. Add pepper and salt. Take the shrimp out of the pan and cut it up into small pieces. Put chopped onion and bell peppers in the same pan. About 34 minutes of cooking will soften the food. Lay out one tortilla on a flat surface. Spread out half of the cheese on top of the tortilla. On top of the cheese, put half of the cooked shrimp, bell peppers, and onions. Add chopped cilantro on top, and then place another tortilla on top of that. Make a second quesadilla with the rest of the ingredients. Place a clean pan on medium heat. Carefully move one quesadilla that has been put together to the skillet. About two to three minutes on each side, until the cheese melts and the tortilla turns golden brown. Do the same thing with the second tortilla. Take out of the pan, let cool a bit, and then cut into wedges. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

This recipe for French Onion Chicken Breasts combines tender chicken breasts with savory caramelized onions and melted gruyere cheese to make a dish that is perfect for a cozy keto dinner.

Ingredients: 4 boneless, skinless chicken breasts. 2 large onions, thinly sliced. 2 cloves garlic, minced. 1 cup beef broth. 2 tbsp olive oil. 1 tbsp butter. 1 tsp dried thyme. Salt and pepper to taste. 1/2 cup shredded gruyere cheese. Fresh parsley for garnish.

Instructions: Preheat oven to 375F 190C. Season chicken breasts with salt, pepper, and dried thyme. Heat olive oil and butter in a large skillet over medium heat. Add onions and garlic, cook until caramelized, about 15-20 minutes. Remove onions from skillet and set aside. In the same skillet, sear chicken breasts until golden brown on both sides. Transfer chicken to a baking dish. Top each chicken breast with caramelized onions. Pour beef broth into the skillet, scraping up any browned bits. Pour broth over chicken and onions. Cover baking dish with foil and bake for 25 minutes. Remove foil, sprinkle gruyere cheese over chicken, and bake uncovered for an additional 10 minutes or until cheese is melted and bubbly. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 35 minutes

The sweet cherry tomatoes, caramelized Vidalia onions, and fragrant basil in this Cherry Tomato Vidalia Onion Pasta go so well with the perfectly cooked pasta. There are lots of fresh flavors and simple ingredients in this warm and comforting dish.

Ingredients: 8 oz pasta. 1 pint cherry tomatoes, halved. 1 Vidalia onion, thinly sliced. 3 cloves garlic, minced. 1/4 cup olive oil. 1/4 cup fresh basil leaves, torn. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced Vidalia onion. Saut until onions are translucent and fragrant, about 5 minutes. Add cherry tomatoes to the skillet and cook until they begin to soften and release their juices, about 4-5 minutes. Season with salt and pepper to taste. Toss in cooked pasta and fresh torn basil leaves. Stir until well combined and heated through, about 2-3 minutes. Serve hot, topped with grated Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 15 minutes