Onions...onions...onions Recipe Suggestion?

French onion soup! If you are a meat eater then I would suggest going all the way and getting some beef soup bones and making your own beef stock first. You can also do a good vegetarian version. It will use a ton of onions and you will have a delicious low calories soup -- if you don't load it up with cheese and bread like some do.

Another idea would be to do baked stuffed onions. Just do them the same way you would do a stuffed pepper.

Final idea -- pizza topped with carmelized onion or anything made with carmelized onions (panini, quiche, etc) will use lots of onions.

Slice them thinly and put in a slow cooker for 8-10 hours. They carmelize well (you can add a tablespoon or two of butter or coconut oil) and a little salt. Then you can freeze them in small portions.

I like to put a whole onion on the grill wrapped in tin foil. First I slice it (not all the way through, from top to bottom) about 6 times. Add a little olive oil and salt/pepper OR olive oil and a little vegetable bouillon. Grill until soft. This is the best using vidalia onions but any kind will work.

Low fat onion rings!!!!! (Baked) From Hungry Girl... THEY ARE SO GOOD!! I have also used the coating on chicken tenders before.

1 large onion
1/2 cup Fiber One Original bran cereal
1/4 tsp. garlic powder, or more to taste
1/8 tsp. onion powder, or more to taste
1/8 tsp. salt, or more to taste
Black pepper, to taste ( I always add cajun seasoning)
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
Optional dip: Vivi's Original Sauce Classic Carnival Mustard

Preheat oven to 375 degrees.

Slice the ends off the onion and remove its outer layer. Cut onion into 1/2-inch-wide slices and separate into rings. Set aside.

Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Season crumbs with the spices and transfer to a plate or bowl. Set aside.

Fill a small bowl with egg substitute. Prepare a baking sheet (or two) by spraying with nonstick spray. Set aside.

Pop-Up Tip! For the following step, use tongs or a fork to dip the rings into the egg substitute and cereal crumbs -- it'll keep your fingers from getting eggy & crumb-covered. (Don't pierce the rings with the fork; just balance them on it.)

One at a time, dunk each ring in egg substitute, give it a shake to remove any excess, and then coat it in the seasoned crumbs. Evenly place rings on the baking sheet(s).

Bake in the oven until outsides are crispy and insides are soft, 20 - 25 minutes, carefully flipping rings over about halfway through. Serve with mustard, if using. Enjoy!

MAKES 1 SERVING

HG FYI: You'll only need about 1/4 cup egg substitute to coat your rings, but using 1/2 cup makes it soooo much easier.