onion

Attention over time

7-day rolling share of analyzed posts/comments mentioning this entity · 90 daily points ending 2026-07-31

Final complete day: 2026-07-31. Attention was 1.4% — this entity appeared in 6 of 443 analyzed posts/comments in the seven days ending that day (8 mentions).

Each point is a seven-day rolling window of complete UTC days; a point is comparable only when at least 100 analyzed posts or comments fall inside it. A day with no analyzed records counts as zero; missing coverage is marked and never shown as zero. The series ends at the latest complete analyzed day — it never extends into the current incomplete day. How attention is measured.

Recent mentions

1. 2026-07-29 23:02 UTCComment

   Thanks. Its just the standard 12 minutes sommer and 10 minutes rest! I added a 1/4 chicken bouillon cube, a little onion and garlic powder as well. It just makes the rice taste so much better! Sometimes I add a little 5 spice to get that special sensation that sechuan pepper gives! But not this time though!

2. 2026-07-29 20:41 UTCComment

   Yum I may try that without the onion

3. 2026-07-29 20:31 UTCPost

   Week 29 of Meal Prep for Weight Loss - This is week 28 of my journey to lose 100 lbs in 2026. Meal prep has helped a ton in achieving my nutrition goals on my work days. I try to eat balanced macros with a focus on reducing fat and increasing fiber. I have the following for this week: Breakfast: A banana. 100kcal, 1g protein, 0g fat, 25g carbs, 3g fiber. Lunch: Black beans, roasted potatoes and peppers, and satueed cabbage and onions with guacamole. 740kcal, 25g protein, 28g fat, 108g carbs, 46g fiber. Dinner: Pozole rojo with sliced cabbage, onion, cilantro, lime, rice, esquites, and a sourdough roll not pictured. 920kcal, 59g protein, 22g fat, 121g carbs, 9g fiber. Total macros for each day: 1760kcal, 85g protein, 50g fat, 254g carbs, 58g fiber. I hosted a small party last night and made Pozole, so ended up having its leftovers for most of my prep this week. Not as much protein as I would normally, but still plenty of fiber and a decent calorie amount. I also tried some Rancho Gordo black beans and they're pretty good! Not a ton different than the bulk beans I've had before, but very tasty nonetheless. Down another 2 lbs for 54 lbs lost total. Recipes for everything below! Edit: I'd like to make it clear that I'm not interested in the nutrition advice of anyone except my doctor so please keep those thoughts to yourself. It's rude and unnecessary.

4. 2026-07-28 07:48 UTCComment

   I think a microwave is more practical for you than an air fryer. You mentioned that one of your main friction points right now is how long it takes to reheat food, and the microwave is king when it comes to that. It will also help you defrost things quickly. An air fryer is more useful for actual cooking than a microwave, but you already have your gas stove for that, so you can always hold off on it for later if you want. As for vegetables, it depends on which ones. Many veggies won't last a week once cut unless you cook them first. A few things that can help: don't wash them until right before you eat them, and wrap them in paper towels so they absorb the moisture. Regarding vegetarian recipes, what we like most with chickpeas is either with onion, garlic, ginger, and garam masala, or with red pepper and crushed tomatoes. Lebanese mujadara also strikes me as a delicious and cheap vegan dish. It's just lentils with rice, onion, garlic, ginger, and spices like cumin and coriander.

5. 2026-07-26 22:23 UTCComment

   Taco Pasta Yield : 10 Ingredients 3 peppers 2 jalapenos 2 boxes of pasta 2 lbs fround Italian sausage 1 onion 2 pouches taco seasoning 2 jars salsa 2 tbsp garlic 2 bags taco cheese 1 tsp Cayenne pepper 1 tsp chili powder 1 tsp black pepper 3 tbsp butter Directions -cook pasta to al dente -drain pasta and add salsa, mix -wash and dice onion and peppers -set stove to medium heat -heat butter and garlic in a large pan until butter is melted -add ground sausage to pan and slightly break up -cook beef until mostly browned, flipping once one side is cooked -remove sausage and place on a cutting board -add veggies (except onions) to the pan -dice sausage and return to pan -follow taco seasoning instructions, add spices, then add to pan -add half a bag of cheese on top and wait 5 minutes -mix beef, veggies, and cheese, cook until cheese is mostly melted -add pasta to pan then dump then bowl into a large bowl -add onion to the pan with 1 tbsp butter and cook until caramelized -top with cheese -Heat until cheese is melted -empty pan into large bowl -empty salsa in the large bowl and mix Parmesano Reggiano instructions not included