How to Build a Hot Dog Bar

Over the past few weeks we’ve shared our favorite onion-inspired condiments and now it’s time to bring them together to create your own hot dog or brat bar. Tip: The more toppings the better. If this means you need a knife and fork to eat your ultimate hot dog, we think that is perfectly okay! Get creative and load it up!


We’ve been hard at work (and play) perfecting the best toppings bar and these are a few tips for recreating it in your own backyard.


A hot dog or brat for everyone.

There is no reason you have to stick to grilling one kind of main course. Beef hot dogs, chicken hot dogs, vegetarian hot dogs, beer brats, Italian sausages and Polish sausages are just a few of the many varieties available. Give your guests something to choose from and start with a delicious base for building.


Be selective about buns.

When selecting hot dog and brat buns, pay attention to their size. Gourmet buns are pretty, but they may not be ideal if they swallow up your hot dog. It’s best to have a more even ratio of meat to bread with each bite. Choose a selection of white and whole wheat buns to please all of your guests.


Just add onions.

We’ve given you the recipes for a seasonal Grilled Sweet Onion and Corn Relish, a zesty Sweet Onion Salad and tangy spiced Pickled Red Onions, but don’t stop there. Finely diced red, white and yellow onions are essential for your table of toppings.


Get creative with ketchup.

Gourmet ketchup will be an unexpected surprise at the table. A few varieties you might discover are spicy or smoked ketchup, ketchup blended with lemon or lime, and ketchup with herbs and spices.


Serve more than yellow mustard.

A good mustard is essential when you are serving brats. Chances are someone will want standard yellow mustard, but add a few more to your table. Look for brown mustard, grainy mustard and mustard mixed with horseradish.


Cheese, please!

A sprinkle of shredded cheese is a tasty way to add even more flavor to your hot dogs. Shredded cheddar will add a pop of color to your table, but consider Colby jack, pepper jack or Mexican cotija cheese.


Pick out some pickles.

Sweet and dill pickle relishes are an essential topping, but make space for other types of pickles, too. Sliced dill, bread and butter, or sweet cocktail pickles can be used a toppings, while dill spears can be served alongside your creation.


Peppers of all kinds.

Banana pepper rings, jalapeno slices and sports peppers will add some heat to the offerings on your hot dog bar. Don’t forget about fresh peppers. Diced red and green bell pepper and minced fresh jalapenos will add a bit of crunch to each bite.


Don’t go without the kraut.

Sauerkraut complements all kinds of sausages. Look for fresh varieties in the refrigerator case at the supermarket. Some creative flavors include kraut made with dill, garlic and jalapenos.


Sneak in some extra veggies.

There is no limit to how creative you can get with your toppings bar. Finish things off with bowls of diced tomato, cucumber slices, shredded cabbage and chopped herbs.


It’s summer. Keep the food safe.

Make food safety a priority. Keep the hot dogs, brats and sausages hot by serving them in warming trays. Create a cold food service line by filling shallow tubs with ice and displaying toppings in bowls set over the ice to keep cold foods cold. As a general rule, foods should not be left out without refrigeration for longer than two hours. This time limit drops to one hour when the temperature is 90 degrees F or higher.


Put it all together.

Once you have your toppings selected, consider how you will be serving the food. If your guests will be moving along a buffet line to build their hot dogs, display the toppings in a logical way. Buns and meat at the start of the table followed with spreads and sauces. Then all of the toppings like onions, relishes and vegetables. End the line with peppers and pickles that are intended to be served on the side. If you are dining around a table together, place the toppings within easy reach of each guest. For large groups, consider making two bowls of each topping and placing one at each end of the table. Pass around the meat, buns, and any toppings as needed.


No matter what you choose to serve or how you serve it, this will be a fun and memorable event. Guests will enjoy building their own meals and you just might create a new Outdoors with Onions tradition to repeat year after year.



By Lori Rice for the National Onion Association/

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Pickled Red Onion

Crisp and tangy, pickled red onions make the best topping for hot dogs, burgers, brats and tacos.

Large-Pickled-Red-Onion-IMG_1916 This recipe takes the classic condiment a step further by adding spices that give the onions a punch of unique flavor. When you top your dog, try combining them with diced raw red onion. The slight bite of the raw onion makes a tasty partner for the pickled onions. They are sure to be a favorite on your hot dog bar while also adding a pop of color to your spread of toppings. Be prepared for the hot dog you build to get some special attention because these pickled red onions are as pretty as they are delicious.


Yield:  6 to 8 servings

Preparation time:  20 minutes

Cooking time:  10 minutes


2 cups red wine vinegar*

2 cups water

½ cup sugar

½ teaspoon allspice berries

½ teaspoon whole black peppercorns

½ teaspoon whole cloves

2 bay leaves

2 cinnamon sticks

¼ teaspoon salt

2 medium red onions, sliced


In a large saucepan, combine the vinegar, water, sugar, allspice berries, peppercorns, cloves, bay leaves, cinnamon sticks and salt. Heat over medium-high and simmer 5 minutes to infuse the vinegar with the spices.

Toss the onions in the hot pickling liquid. Cook 1 more minute.

Pour the onions and liquid into a heat-safe bowl. If necessary, weight the onions with a heavy pan or plate to keep them submerged in the liquid. Let cool completely. Serve chilled or a room temperature.

*For the most vibrant flavor, use Cabernet Sauvignon vinegar.

Don’t forget to check out our other delicious topping ideas like Grilled Sweet Onion and Corn Relish and Sweet Onion Salad!

Tell us how onions make your summer cookouts even better! Join us Thursday, July 21st at 11:30 am PT/2:30 pm ET for the Outdoors with Onions Twitter Party. Just follow the hashtag #OnionsOutdoors.


Images by Lori Rice for the National Onion Association/


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Sweet Onion Salad

This Sweet Onion Salad gives you the best of both worlds.  A delicious side dish on its own or a sweet and tangy topping for hot dogs and brats. 


We discovered this recipe from Carzalia Valley Produce and we have been hooked ever since. Originally a salad, we decided to use it as a sweet and tangy topping for hot dogs and brats. It turns out you can’t go wrong whether you enjoy it as a condiment or a side dish!

Rich in agricultural tradition, Carzalia Valley Produce dates back to 1918. The farm is located in the high desert of Southern New Mexico and it’s home to the Carzalia Sweet Onion. They aim to provide consumers with the sweetest onions possible, which happen to be ideal for salads and relishes.

In other words, you DO NOT want to pass up Carzalia Valley’s Sweet Onion Salad.

Hint:  We’re big fans when it’s piled on a grilled brat with a little spicy brown mustard!


Carzalia Valley’s Sweet Onion Salad

Yield:  10 to 12 servings

Preparation time:  20 minutes


3 lbs.  Carzalia Sweet onions

1 cup white vinegar

½ cup water

½ cup sugar

3 teaspoons dried dill weed

2 teaspoons salt


Peel and thinly slice onions and separate them into rings. Place the onions in a large bowl.

In a medium bowl, whisk together the vinegar, water, sugar, dill weed and salt. Pour the liquid over the onion rings. Stir well. Cover and refrigerate at least 5 hours before serving, stirring occasionally.


Don’t miss the Grilled Sweet Onion and Corn Relish to serve with this Sweet Onion Salad!

We want to know how you enjoy #OnionsOutdoors! Join us Thursday, July 21st at 11:30 am PT/2:30 pm ET for the Outdoors with Onions Twitter Party!


Recipe provided by the Carzalia Valley Produce/ Images by Lori Rice for the National Onion Association/www.onions-usa.


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Grilled Sweet Onion and Corn Relish

Reinvent your hot dog with a new topping like this Grilled Sweet Onion and Corn Relish. 

Corn Relish

While corn might not be the first thing you think of for topping your hot dog or brat, this recipe will have you questioning why you didn’t try it sooner! Few things are more delicious together than summer corn and diced onion. When grilled they become infused with smoky, sweet flavor. In this recipe, those pleasant flavors are brightened with a sprinkle of fresh cilantro and a squeeze of lime juice. Use this relish as a condiment for your build-your-own hot dog bar, or double the recipe and serve it as a side salad.



Grilled Sweet Onion and Corn Relish

Yield:  6 servings

Preparation time:  15 minutes

Grilling time:  15 minutes


3 ears of sweet corn, shucked

2 medium onions

2 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro

1 teaspoon fine ground sea salt

Olive oil for grilling


Heat the grill to 375 degrees F. Peel the onions and slice them into rings that are ¼ inch thick. Keep the rings intact for grilling.

Brush the grill with olive oil. Place the ears of sweet corn and the onion slices directly on the grill. Cook for 10 to 15 minutes. Turn the corn and flip the onions every 5 minutes to ensure even cooking. Once both begin to brown and soften, transfer to a cutting board.

Once cool enough to handle, place the corn cobs over a shallow bowl and cut off the kernels. Chop the grilled onions and add them to the corn.

Add the lime juice, cilantro and sea salt. Stir the relish well to combine all ingredients. Serve warm or at room temperature.

Looking for more ways to use onions at your next cookout? Be sure to check out our best tips for using summer onions for condiments and toppings. Onion Toppings For Your Summer Cookout !

Don’t forget to mark your calendars for the Outdoors with Onions Twitter Party on Thursday, July 21st at 11:30 am PT/2:30 pm ET. Follow #OnionsOutdoors and come prepared to chat about your favorite way to use onions for cookouts!


Recipe and images by Lori Rice for the National Onion Association





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Onion Toppings for Your Summer Cookout

Onions are a favorite topping for summer cookouts. Whether its brats, burgers or hot dogs, onions have a special way of making them all taste better!


This year, we’re celebrating the summer Outdoors with Onions by showing you how to make your ordinary chopped onions more exciting and flavorful.

Family and friends will love these sweet, tangy, seasonal condiments and salads, but the recipes are only part of the fun. We also show you how to share them at your very own hot dog and brat bar! We have plenty of tips and tricks for the ultimate buffet of condiments so each person can pile on the toppings and make their own tasty creation.

A little about summer onions grown in the U.S.A.

Summer onions can be yellow, red or white and they are ideal for using fresh in recipes like salads and relishes. You can identify them by their thinner, lighter skin and their sweet to mild flavor. Summer onions have a higher water content so they tend to have a shorter shelf life than winter onions. This won’t be an issue because we are going to give you plenty of ways to use onions all summer long.

Using summer onions for toppings

We have a few recommendations for how to slice up and serve onions that will come in handy as we share with you our ultimate hot dog bar and onion toppings over the next few weeks. Be sure to check out our How to Cut An Onion guide for step-by-step instructions.

1. Serve them diced for sprinkling. Finely diced onion is perfect for sprinkling over your favorite grilled foods. The sweet flavor and crunchy texture will complement a salty hot dog or brat, and the small pieces will ensure you get a hint of onion with each bite.

2. Thin slices soak up the flavor. When pickling onions or serving them dressed in a vinaigrette, thin slices are best for soaking up the most flavor. As the onions marinate, the liquid will be able to infuse each slice. When the onions are ready to serve, they’ll be soft and pliable so you can pile more on your grilled brats!

3. Narrow wedges create a pretty presentation. Red onions turn a pretty purple-pink when pickled. They are especially attractive when the onions are cut into narrow wedges before pickling. Simply refer to Step 3 of our How to Cut An Onion guide. When making evenly spaced cuts, cut at a slight angle inward so the slice is wider in the middle and tapers to a point at each end.

4. We like to double up! When topping hot dogs and brats, feel free to add more than one color or texture of onion. We highly recommend fresh diced pieces, layered with pickled onions or an onion salad for a delicious blend of flavors and textures.

Next week:  If you like sweet corn with your onion, be sure to check out the relish we have for you next week. Also, mark your calendars! Our Outdoors with Onions Twitter Party will be Thursday, July 21st at 11:30 am PT/2:30 pm ET. Just follow the hashtag #OnionsOutdoors. We want to hear all about how you use onions for your summer cookouts!


By Lori Rice for the National Onion Association


Posted in Cooking Tips, Dinner Recipes, Events and Celebrations | 1 Comment

Beef Top Loin Steaks with Balsamic Red Onion Relish

Beef Top Loin Steaks with Balsamic Red Onion Relish are perfect for your weeknight dinner or for weekend entertaining. Best of all it’s a cook once eat twice recipe!

Beef Top Loin Steaks with Balsamic Red Onion Relish

Who doesn’t love a two for one? Especially in the summer! With camp, summer sports, vacations, and holidays everyone is busy around this time of the year. This make once eat twice meal is great for families on the go and easy summer entertaining.

First prepare the delicious top loin steaks and serve with a side of grilled veggies. Save the leftovers and thinly slice to serve atop this fresh and delicious salad.


Beef Top Loin Steaks with Balsamic Red Onion Relish


1/2       cup balsamic vinegar

4          Boneless beef top loin (strip) steaks, cut 1 inch thick (about 8 ounces each)

2          teaspoons garlic-pepper seasoning

2          medium red onions, each cut into 12 wedges

2          medium yellow squash, cut lengthwise in half

2          medium zucchini, cut lengthwise in half

2          tablespoons olive oil

2          teaspoons garlic-pepper seasoning

1          teaspoon chopped fresh oregano or thyme

Salt to taste



Bring vinegar to a boil in small saucepan. Reduce heat; simmer 6 to 8 minutes or until reduced by half.  Set aside.  Press 2 teaspoons garlic-pepper seasoning evenly onto beef steaks.

Soak four 10-inch bamboo skewers in water 10 minutes; drain. Thread onion wedges onto skewers. Brush onions and cut sides of squash with oil; sprinkle with remaining 2 teaspoons garlic-pepper seasoning.  Place steaks in center of grid over medium, ash-covered coals; arrange onions and squash around steaks. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally. Grill squash 8 to 12 minutes and onions 12 to 15 minutes or until tender, turning occasionally.

Remove onions from skewers; toss 1/2 of onions with 2 tablespoons reduced vinegar, oregano and salt, as desired. Carve 2 steaks into slices. Serve with onion mixture and 1/2 of squash; season steak and squash with salt, as desired. Cover and refrigerate remaining 2 steaks, onions, squash and reduced vinegar to use in Grilled Beef & Onion Salad.  Makes 4 servings.  Total preparation and cooking time: 35 to 40 minutes

For Gas Grill Preparation:  Preheat grill according to manufacturer’s directions for medium heat.  Place steaks and vegetables on grid as directed above. Grill steaks, covered, 11 to 15 minutes for medium rare to medium doneness, turning occasionally. Grill onions, covered, 13 to 16 minutes and squash, covered, 7 to 11 minutes or until tender, turning occasionally.


Grilled Beef & Onion Salad (Too Hot to Cook Beef & Onion Salad)

Beef Top Loin Steaks with Balsamic Red Onion Relish

Grilled Beef & Onion Salad (Too Hot to Cook Beef & Onion Salad)


2          leftover grilled boneless beef top loin (strip) steaks

1/4       cup olive oil

2          tablespoons leftover reduced balsamic vinegar

1          large clove garlic, minced

1/4       teaspoon salt

1/8       teaspoon pepper

4          leftover grilled squash halves cut into 3/4-inch pieces

leftover grilled red onion wedges

8          cups mixed salad greens

Salt and pepper to taste


Whisk oil, vinegar garlic, salt and pepper in small bowl until blended. Set aside.  Arrange squash and onions over greens. Carve steaks into slices; season with salt and pepper, as desired. Arrange over salad. Drizzle vinaigrette over salad; toss.  Garnish with shaved or shredded Parmesan cheese, crumbled blue cheese or croutons, if desired.  Makes 4 servings.  Total preparation and cooking time: about 15 minutes.


Recipe and images provided by the National Cattlemen’s Beef Association.

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16 Super Salads Made With Onions

Looking for a salad to bring to your next neighborhood cookout?

Maybe you’re looking for a dad worthy salad for Father’s day?

In any case, this round up of 16 Super Salads Made With Onions has a salad just for you!

16 Super Salad Recipes

Say goodbye to the boring old plain lettuce and dressing salad and hello to one of these fabulous fresh salad recipes. With options like the kale and quinoa salad, watermelon and feta, buffalo chicken, and the double bacon cheese burger salad, this round up has a recipe for everyone!


Avocado Citrus Salad with Marinated Onion via The National Onion Association

Chicken-Bruschetta-Salad-1-1080x720Chicken Bruschetta Salad  via Prairie Californian

High-Protein-Onion-Quinoa-Salad_1 High Protein Onion and Quinoa Salad  via The National Onion Association

Onion-Ring-Salad-Recipe-and-Alexia-Onion-Rings-copy-2-701x1024 Onion Ring Salad with Lemon Herb Vinaigrette  via Suburbia Unwrapped

Buffalo-Chicken-and-Crunchy-Baked-Onion-Ring-Salad-with-Greek-Yogurt-Ranch-1 Buffalo Chicken + Blue Cheese Guacamole and Crunchy Baked Onion Ring Salad via Half Baked Harvest

Fall-Wedge-Salad-1 Apple Wedge Salad via Lemon Tree Dwelling

17436066694_45ff61e0fa_c Watermelon Cucumber and Feta Salad via Cinnamon Spice and Everything Nice

16 Super Salad Recipes Panzanella (Italian Bread Salad) via The Kitchn

Onion-n-Turkey-Lime-Salad Onion and Turkey Lime Salad  via The National Onion Association

sweet_potato_red_onion_salad_a_house_in_the_hills_01Roasted Sweet Potato and Red Onion Salad via A House In The Hills

Nutty-Asian-Ramen-Noodle-Salad-3 Asian Ramen Noddle Salad via Kicking it With Kelly

AsparagusSalad_articleShaved Asparagus White Bean Salad via Clean Eating Magazine

Asparagus-Carrot-Zucchin-Salad Asparagus Zucchini Carrot Ribbon Salad via Holley Grainger

chicken-gyro-salad-3wChicken Gyro Salad with Tzatziki Dressing  via Creme de la Crumb

peach-salad-with-grilled-basil-chicken7-srgb. Peach Salad with Grilled Balsamic Chicken via Cooking Classy

Bacon Cheeseburger Salad 800 7180 Double Bacon Cheese Burger Salad via Closet Cooking


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Caribbean Lime Chicken

Say hello to summer with this Caribbean Lime Chicken recipe! This recipe is the perfect summer dish, bursting with spice and citrus flavors. Best of all, it’s ready in less than 45 minutes.  

Caribbean Lime Chicken 2016a_5x7 RGB

Nothing says summer like citrus with a kick of spicy heat to cool you off. This chicken recipe has it covered! It’s packed with delicious onions that add sweetness to balance the heat while keeping the meat tender as the ingredients simmer. It makes an easy family dinner, but is festive enough to serve at your next summer dinner party. Plus, you won’t have to heat up the oven. It all comes together on the stove-top in less than 45 minutes.

We suggest cutting the onions in narrow wedges that stay somewhat intact while cooking. This allows you to show them off when you plate the chicken before serving. Have some cooked rice on hand to round out the meal and garnish with plenty of orange and lime wedges. Get ready because this recipe will instantly put you in the mood for summer!

Caribbean Lime Chicken 2016_5x7 RGB

Caribbean Lime Chicken

Yield:  4 servings

Preparation time:  15 minutes

Cooking time:  30 minutes


 4 tablespoons lime juice, divided

2 teaspoons minced garlic

½ teaspoon salt

½ teaspoon thyme

½ teaspoon red pepper flakes

½ teaspoon black pepper

3 lbs. skin-on chicken parts

2 tablespoons vegetable oil

4 large onions (about 9 to 11 ounces each), cut into narrow wedges

2 medium tomatoes, seeded and diced

½ teaspoon curry powder

Lime and orange wedges, fresh chives (optional)


Mix 3 tablespoons lime juice, garlic, salt, thyme, pepper flakes and black pepper in dish.  Add chicken and mix well.

Heat oil until hot in large skillet.  Place chicken in skillet in single layer and cook over medium heat until browned, about 5 minutes.  Turn chicken over and brown other side, about 5 minutes.  Flip the chicken, add the onion, and continue to cook; stir often.  Chicken and onions should be cooked through in approximately ten minutes.  Check for doneness using a meat thermometer.  (The meat closest to the bone should reach an internal temperature of 165 degrees F.) When chicken and onions are cooked, add tomatoes and curry powder to pan. Cook for two minutes more to heat through.  Stir in remaining lime juice.

Serve with rice.  Garnish with citrus wedges and fresh chives, if desired.


Recipe provided by the National Onion Association. Image by Lori Rice for the National Onion Association.

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Top 10 Best Burger Recipes

With Memorial Day right around the corner, we’re sharing the Top 10 Best Burger Recipes piled high with onions!

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Searching for a new burger recipe?  Whether you’re looking for a paleo, vegetarian, or meat lovers option, we’ve got you covered with these top 10 burger recipes! With recipes like an Asian Sriracha Burger, Jameson Whiskey burger, and Caramelized Onion beef sliders there is a burger for everyone!


1. Jameson Whiskey Blue Cheese Burger via  Half Baked Harvest


2. Western Bacon Burgers with BBQ Mayo and Crispy Onion Strings via Creme de la Crumb


3.  Asian Burgers with Sriracha Mayo via Chew out Loud


4. Balsamic Caramelized Onion Turkey Burger via The Foodie and The Fix

bulls-eye-burgers-R067879-ss 5. Bull’s-Eye Burger via

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6. Grilled Onion Cheese Burgers via National Onion Association


7. Paleo Burgers with Caramelized Balsamic Onions and Avocado via Joyful Healthy Eats


8. Sweet Potato and Quinoa Burgers with Red Onion and Blue Cheese via Fork Knife Swoon


 9. Lamb Onion Feta Sliders  via National Onion Association Caramelized-Onion-Beef-Sliders-25-PIN-1

10. Caramelized Onion Beef Sliders via the Chunky Chef


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Sizzling Steak and Onion Fajitas

In the mood for a fiesta?!  These sizzling fajitas are perfect for Cinco de Mayo, yet simple enough for any meal occasion.  Who knows, they just might be your new ‘go-to’ for dinner.

SizzlingSteakFajitas LRes_2016b


Lean steak is marinated in a blend of onions, garlic, peppers, and lime juice for tender slices of meat. Then, even more delicious onions are sautéed with colorful bell peppers. It all comes together in the skillet before filling warmed flour tortillas. Be sure to serve them with your favorite toppings like jack cheese, guacamole, sour cream, and salsa!

The onion-based marinade is delicious! Feel free to experiment by substituting chicken for the steak, or make it a plant-based meal and use sliced mushrooms!  This fajita filling could easily be used as a topping for tostadas, or the ultimate taco salad! Whichever way you choose, one thing is for sure; these fajitas must make their way onto your dinner table soon!

Sizzling Steak and Onion Fajitas

Yield:  6 servings

Preparation time:  15 minutes (plus 2 hours for marinating)

Cooking time:  20 minutes


Marinated Steak:

1 cup coarsely chopped onion

10 medium to large garlic cloves

5 Serrano peppers, stemmed and seeded

1/2 cup fresh lime juice

2 tablespoons Worcestershire sauce

2 tablespoons packed brown sugar

4 teaspoons chile powder

1 ¾ lb. top sirloin steak, about 1-inch thick


2 tablespoons unsalted butter

2 tablespoons olive oil

3 medium onions, cut into narrow wedges

2 to 3 bell peppers thinly sliced

12 flour tortillas, warmed

2 limes, wedged

1 lb. Monterey jack or jalapeno jack cheese, grated

Sour cream and salsa for serving


For marinated steak:  In a food processor, finely chop the onion, garlic and peppers.  Add remaining marinade ingredients and process to blend.  Reserve half of marinade and refrigerate.  Spread remaining half of marinade on steak, coating all sides.  Pierce steak with a fork for extra marinade penetration, if desired.  Cover and marinate in refrigerator from 2 to 12 hours.

Remove steak and discard meat marinade.  Warm an outdoor grill, or grill pan on the stove to high heat. Grill the steak for 8 to 10 minutes or until desired degree of doneness.

At the same time, heat butter and oil in a large skillet over high heat.  Add onions and peppers, sautéing for 6 to 8 minutes until tender.  Add reserved marinade to onion mixture and heat through.  Slice steak across grain into narrow strips.  Toss steak strips with onion mixture in skillet.

To serve:  Fill tortilla with beef-onion combination.  Squirt with lime juice, if desired.  Top with grated cheese, sour cream and salsa.


Images by Lori Rice for the National Onion Association


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