Recipes with onions

A homemade Boursin-style cheese dip made by creaming butter and cream cheese with garlic, Italian seasoning and minced walnuts. Silky, garlicky and ready in 15 minutes with no cooking.

French onion soup with deeply caramelized onions, dry white wine, rich chicken broth, and a bubbling Gruyère crust over toasted baguette slices. Bistro comfort at home.

Haricot mutton, a traditional New Zealand stew with flour-dredged mutton, turnip, carrots, and celery simmered in stock. Old-school comfort food from the farm kitchen.

Well, I hope this recipe helps in the use of turtles, though I suspect you will have to have a very large family or like turtle soup a lot, or scale the recipe to a more manageable quantity.

Hearty bean soup simmered with ham, tomatoes, and herbs in chicken stock. A slow-cooked mixed bean soup that doubles as a thoughtful mason jar gift for the holidays.

Creamy tuna macaroni bake with cream cheese, mushroom soup, and a buttered cracker crumb topping. A comforting family casserole from scratch.

Menudo, the traditional Mexican tripe and hominy soup simmered with toasted ancho chiles, garlic, and cilantro. Serve with lime wedges for a smoky, soul-warming bowl.

Hot corned beef sandwiches with American cheese, green olives, ketchup, and Worcestershire sauce stuffed in coney buns and heated in foil. A quick, savory, retro lunch ready in 15 minutes.

Primavera tortellini salad blanches snow peas, asparagus, and carrots, then tosses them with feta and a warm lemon-garlic-olive oil dressing. A vegetarian pasta salad that eats like a main.

Marchand de vin is a classic New Orleans red wine and demi-glace sauce with sauteed ham, mushrooms, and green onions. Rich, savory, and built for steak or eggs Benedict.

Traditional Viennese beef soup simmered from scratch with chuck, marrow bones, leeks, celeriac, turnips, and cauliflower. Rich, clear broth with tender meat and root vegetables.

Loaded potato cheese soup with broccoli, celery, carrots, ham, and sharp cheddar spread. A creamy weeknight one-pot soup ready in 40 minutes.

Tender chicken breasts and golden potatoes sizzle in butter with oregano and Italian herbs in this cozy one-skillet dinner. Ready in an hour with just 15 minutes of prep.

Loaded Southwestern corn and cheese chowder with sweet potatoes, bacon, beer, green chiles, and melted Monterey Jack. Thick, creamy, and ready in 45 minutes.

Chunky sweet potato soup loaded with carrots, celery, peas, and herbs, finished with nonfat sour cream and skim milk. A big-batch comfort soup that serves 16 and feels lighter than it tastes.

Cold egg noodles tossed in a creamy Sichuan peanut sauce with sesame oil, chili oil, lime, and dark soy, topped with shredded chicken, green beans, scallions, and cilantro. Served at room temperature.

Mock crab roe is a clever Chinese dish of steamed white fish mixed with egg yolks and scallions, then fried into golden nuggets. Served with soy-vinegar dip.

Gateaux piments, Mauritian chilli cakes made from soaked chana dal, green chilies, turmeric, and fresh herbs. Deep-fried into crispy golden fritters.

Champ is served piled high on the dish, with a well of melted butter in the center. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter.

Deli roast beef strips marinated in a zesty picante and balsamic dressing with oregano and garlic, served cold over fresh tomatoes, cucumbers, peppers, and red onion. No cooking required.

New Orleans jambalaya loaded with chicken, andouille sausage, and shrimp in a rich tomato base. Fresh herbs and three types of onions create complex Creole flavor.

Tender zucchini baked over a layer of sharp cheddar spread with green chiles, cream of chicken soup, and crunchy buttered breadcrumbs. A cheesy, comforting casserole in 40 minutes.

Paella a la Basquaise, a Basque-style saffron rice loaded with halibut, shrimp, mussels, clams, and chorizo, layered with prosciutto and baked in an earthenware casserole. A showstopping seafood paella.

Mulligatawny soup blends chickpeas, root vegetables, and coconut milk with turmeric, coriander, and fresh chili. Pureed silky-smooth and brightened with lemon at the finish.

Vegan potatoes au gratin layers baked potato slices with sauteed onion, celery, and carrot in a cheesy plant-based gravy. Topped with paprika and nutritional yeast for that classic golden finish.

Northern white beans slow-simmered with pancetta, bratwurst, and chicken in chicken stock with thyme and bay leaves. A hearty one-pot bean stew with real depth.

Mexican bean soup with ground beef, three kinds of beans, corn, tomatoes, taco seasoning, and ranch dressing mix. A dump-and-simmer weeknight soup ready in 40 minutes.

One-bowl black bean casserole with cornmeal, sweet corn, tomatoes, and mild green chiles baked until set. Lacto-vegetarian, low-fat, and simple enough for a busy weeknight.

Southwestern tortilla soup with white beans, corn, avocado, fresh tomatoes, and crispy fried tortilla strips in a cumin-lime vegetable broth. Vegetarian and satisfying.

Luxurious seafood stew with lobster, shrimp, clams, and mussels in a white wine tomato broth flavored with garlic and herbs. This Mediterranean feast is elegant yet approachable.

Thai basil fried rice with fresh red chilies, button mushrooms, long beans, and light soy sauce. A vegetarian wok-fried rice that's spicy, aromatic, and ready in minutes.

Overnight breakfast casserole that transforms slider-style cheeseburgers into a savory egg bake with taco cheese, onions, and green peppers. Assemble at night, bake in the morning.

Thin somen noodles stir-fried with seared steak strips, serrano chilies, fresh mint, and a soy-oyster sauce glaze. A fast, fiery Asian noodle bowl.

Nutty roasted corn, fresh tomatoes and romano beans make this hearty side dish a winner, especially during fresh corn season in the fall.

Spinach and feta filo pie: wilted spinach and a lemony egg-feta-Cheddar filling baked under crisp, oil-brushed layers of filo with toasted pine nuts and a hint of cayenne. A Jamie Oliver classic.

Classic enchiladas verdes layered with corn tortillas, melted cheddar or jack cheese, and a smooth green chili sauce. A quick 30-minute Mexican dinner with simple pantry ingredients.

Broiled sirloin steak sliced thin and topped with fresh apricot relish simmered with red onion, rice vinegar, and Chinese five spice.

A traditional Italian way to cook rice which results in a creamy side dish

Mexican Chicken Salad with sour cream, cilantro, capers, cumin, and hot sauce - a creamy, spicy no-cook lunch served on lettuce with fresh avocado wedges. Ready in 40 minutes.

Mexican braised lamb shanks with ancho chiles, raisins, and vinegar in rich tomato sauce. Fall-apart tender meat ready in 3 hours for special dinners.

Vegetarian gumbo with black-eyed peas, okra, corn, tomatoes, and the holy trinity in a homemade vegetable stock. A plant-based bayou bowl ready to ladle over cornbread.

Mexican salsa fria is a no-cook cold salsa of ripe tomatoes, tomatillos, sweet Vidalia onion, and green chiles sharpened with olive oil and white wine vinegar. Bright, chunky, served icy cold.

A fettuccine crust holds layers of cottage cheese, broccoli, and seasoned ground turkey in tomato sauce, all baked under a Parmesan top. Part pasta, part pie, fully irresistible.

Add a kick your chicken with this delicious recipe that uses lemon juice, olives and a variety of spices.

My sister told me this quick homemade pizza is very good, easy to make, and nice to taste, I will prefer to cooking it at Thanksgiving!

Thai-style chicken braised with lemongrass, chili, and fish sauce until tender, finished with homemade caramel for depth and color.

Asian-style grilled chicken marinated in soy sauce, rice wine, sesame oil, fresh ginger, and brown sugar. Marinate for an hour or overnight for deeper flavor.

Hearty pinto bean and ham soup simmered low and slow with a bold herb blend of cumin, oregano, rosemary, and chili powder. A splash of sherry at the end adds warmth and depth. Pure comfort in a bowl.