When an onion starts to soften, it begs for slow heat and time to turn sweet. This skillet does that in one pan, finishing with eggs to stretch it into dinner for two.

Serves 2. 35 minutes, 8 at the stove.

About 320 calories a serving, 12 g protein, 6 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 large with soft spots, plus 1/2 onion onion, 2 tablespoons oil, to taste salt, to taste pepper, 1 tablespoon butter, 4 eggs, 1 clove garlic.

1. Slice 1 large onion with soft spots and 1/2 onion into thin half-moons. Heat 2 tablespoons of oil in a large skillet over medium heat and add the onions, stirring often.
2. Reduce heat to low and cook for 20 to 25 minutes, stirring every few minutes, until the onions turn deep golden and smell sweet. Season with salt and pepper halfway through.22 min
3. Mince 1 clove of garlic and add it to the pan, cooking for 1 minute until fragrant. Push the onions to the sides of the skillet.
4. Add 1 tablespoon of butter to the center of the pan and crack 4 eggs into it, spacing them around the onions. Cook for 4 to 5 minutes over medium heat until the whites set but yolks stay soft, or longer if you prefer them cooked through.5 min

Note Swap the eggs for toasted bread rubbed with garlic and draped with the soft onions. Leftovers keep three days in the fridge and reheat gently in a skillet. Serve with a green salad or crusty bread to soak the pan.

Slow-cooked onions turn sweet and tender, then toss with pasta and cheese for a weeknight dinner that tastes far richer than it has any right to. This is what you make when you have half an onion and not much else.

Serves 2. 40 minutes, 5 at the stove.

About 590 calories a serving, 19 g protein, 68 g carbohydrate, 26 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need half onion, 3 tablespoons butter, to taste salt, to taste pepper, 6 ounces pasta, 1 clove garlic, 2 ounces Parmesan cheese.

1. Slice the half onion into thin half-moons. Melt 3 tablespoons butter in a large skillet over medium-low heat, then add the onion and a pinch of salt.
2. Let the onion cook undisturbed for 15 minutes, until it softens and starts to brown on the bottom. Stir, then cook for another 10 to 15 minutes, stirring occasionally, until golden and sweet.25 min
3. While the onion cooks, bring a pot of salted water to a boil and cook 6 ounces pasta until al dente, about 8 minutes; drain and set aside.8 min
4. Mince 1 clove garlic and stir it into the onion, cooking for 1 minute until fragrant.1 min
5. Add the hot pasta to the skillet with the onion, tossing to coat. Grate 2 ounces Parmesan over the top, season with salt and pepper, and toss again until the cheese melts slightly from the residual heat.

Note Swap the Parmesan for any aged cheese you have on hand. Leftovers keep in the fridge for three days and reheat gently with a splash of water. Serve with a green salad or wilted greens on the side.

A few onion rings crisped in a hot pan with eggs is the pantry dinner when nothing else waits. It's quick comfort built from what you have, finished in the time it takes to make toast. Serve with salt and pepper at the table.

Serves 2. 8 minutes, 8 at the stove.

About 250 calories a serving, 11 g protein, 1 g carbohydrate, 22 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

You need a few onion rings, 2 tablespoons oil, to taste salt, to taste pepper, 4 eggs.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers. Add all your onion rings and fry them, turning once, until they're golden and crisp on both sides, about 3 minutes total. Push the rings to the side of the pan.3 min
2. Crack 4 eggs into the cleared space in the pan and cook, undisturbed, until the whites set but the yolks stay soft, about 3 minutes. While the eggs cook, season the onion rings with salt and pepper.3 min
3. Slide everything onto two plates and add a pinch more salt and pepper to the eggs if you like.

Note If you have toast or bread, use it to soak the soft yolks. Leftovers keep, covered, for one day; reheat gently. Serve with a green salad if you have one, or eat as is.