Onions are in season, so I incorporated them into a bread dough. My kitchen was filled with the sweet aroma of onions and roasted shrimp.It's delicious freshly baked, but also good after 30 minutes once the flavors meld.Don't use oil when sautéing the onions (Step 1). But, since they burn easily, make sure to stir the pot constantly. Instead of shrimp, you can use minced bacon, or sprinkle with black pepper. Recipe by miyuki12

I always want to eat fried onion.Please make sure the toothpick is stuck in all the way through. Recipe by Toshihaya

I love the sweetness of onions.Cut onions against the grain to break the fiber. If you don't do this, the onion will not have a soft texture.It burns easily when you sauté with butter, so please stir constantly.If you put bread and cheese on top of the soup and brown it in the oven, it will turn into onion gratin soup! Recipe by Toibou

Easy to make, and piping hot when freshly done. Top with onion, bacon, and cheese.When you're done kneading, put it in the refrigerator. Let the dough sit in the fridge for 6-8 hours (or for a little longer if you oversleep). Recipe by hana0701as

These onion strings are easy to make. I use them as a garnish often for dishes, they are wonderful on hambergers and hotdogs. They are also great as a side dish or appetizer served with your favorite dip!

New onions are in season!Rub the onion and cucumber with salt. There is no need to wash the salt off, so just squeeze out the water and use as they are. Recipe by Donpintan

I wanted to eat something that was healthy and filling, made of okara and easy to make when I was on a diet. I used what was in my kitchen and came up with this mochi-style snack. I always used butter and sugar, but this time I used brown sugar syrup and they were better than ever. They contain okara, so enjoy with liquid to fill your stomach. After eating them, your stomach will feel bloated, so don't eat too many!If you microwave them too much, they will harden, so adjust the cooking time depending on the size of the dough and your microwave. If you end up cooking them too much and they harden, cover with plastic wrap and warm them up in the microwave, or boil them a little. A user told me this is a good way to get the sticky texture back. When they are done, you can freeze them and warm them up in the microwave when you want to eat them. Recipe by Hitohitonomoto

Fried food always makes a great drinking snack. Fried onions are a big hit!Use your favorite seasonings! I recommend a mix of salt and soup stock or just salt.About Step 4, mash the soup stock until fine for the salt and soup stock seasonings. You can also use soup stock cubes. Recipe by YunoChamio

These extra-crispy treats are an ingredient on my "Saucy Cherry Pig In A Poke" sandwich, but they also make a yummy side dish or snack.

Because I wanted to eat crispy and slightly hard pretzel sticks that didn't have any oil or egg added.The sticks will burn if they are too thin and will get mushy if too thick, so roll out the dough into about 3mm.(I tried different thickness and shapes and found out that 3mm was the best.)The ends easily burn, so cover the ends with aluminum foil if necessary. For about 30 sticks which are about 9 cm [3.5 in] long. Recipe by Gochitora

Once at a restaurant and I had the inside of a sweet onion baked whole until blackened with just dengaku miso. The onion's sweetness was so great that I wanted to recreate this dish without baking, so I tried steaming.Steam the sweet onions until a skewer can easily pierce through.But using a microwave is okay. I just somehow thought that steaming will keep the flavor from escaping.It's also plenty good without cheese and just the dengaku miso. Recipe by Miyacchu

I got a lot of sweet potatoes...Sweets are nice sometimes, aren't they?When microwaving the sweet potato, doing so on a low setting (200 W) slowly helps to bring out the sweetness.If you have a pizza cutter, use that to cut the dough easily.When baking in an oven , to avoid burning, cover with aluminum foil midway through and bake for 8 to 9 minutes. Recipe by Kuushinsai