Recipes with onions

Mock goose is a British vegetarian bake of diced potatoes, apples, onions, and cheese with sage, topped with stuffing mix and grated cheese. Hearty autumn comfort food.

Creamy beef stroganoff with sirloin filet, sauteed mushrooms, blanched pearl onions, and a rich creme fraiche sauce spiked with Dijon, paprika, and demi-glace. Restaurant-style dinner over buttered noodles.

Round steak braised in a spicy tomato sauce with mushrooms, green peppers, onions, chili powder, and ripe olives. A Tex-Mex style oven-braised steak that turns tough beef fork-tender.

Roast pheasant draped in bacon and basted with a port wine and broth glaze, served with a rich port wine sauce and grapes. An elegant way to keep a lean game bird juicy and tender.

A dump-and-bake casserole with browned beef, cream of mushroom soup, tomato soup, bean sprouts, and celery, topped with crunchy chow mein noodles. Mid-century comfort food at its simplest.

Slow-braised eye of round steak with Spanish onions, vinegar, mustard, bay leaf, and whole cloves in butter. A hearty Dutch-style pot roast that turns a tough cut fork-tender.

Flour-coated round steak browned and slow cooked with tomato sauce, onions, and green peppers until fork-tender. A hands-off comfort food dinner that simmers all day while you do your thing.

Jumbo shrimp marinated overnight in wine, lemon, and garlic, breaded and broiled until golden for an elegant make-ahead appetizer or main dish.

A tasty and scrumptious dish that will satisfy your hunger and invite new flavors and aromas into your home!

These delicious meatballs can be used as a simple appetizer or can accompany pasta to complete a main dish.

Rustic tomato soup made with very ripe tomatoes, garlic, and oregano, enriched with small pasta. This Mediterranean-style soup relies on peak-season tomatoes for incredible flavor.

Classic Filipino chicken tinola soup with ginger, green papaya, fish sauce, and wilted spinach. A nourishing one-pot meal that warms you from the inside out in about an hour.

Greek lamb stew with egg-lemon sauce (avgolemono) features tender meat braised with vegetables and finished with creamy, tangy sauce for elegant spring dinners.

Hearty black bean cassoulet soup loaded with three kinds of sausage, a meaty ham bone, cumin, oregano, and a splash of dry sherry. Feeds a crowd of 16 with a sour cream finish.

Mexican mince from Marguerite Patten combines ground beef with kidney beans, sweetcorn, tomatoes, and chili powder. A British wartime-era spin on chili served over rice or pasta.

Mussels are cooked in a juicy yet tasty tomato-wine sauce along with sweet bell peppers, and served on a bed of pasta. A delicious yet wholesome meal.

Slow-simmered ground beef chili with a surprise twist: sliced pepperoni stirred in with kidney beans for smoky, spicy depth. Serve over rice with melted cheddar on top.

Mennonite schnitzel with flour-coated veal steaks braised in onions and sour cream gravy. A traditional comfort dish with tender meat and creamy pan sauce.

Browned chicken thighs baked over peppers, mushrooms, tomatoes, and corn in a spiced tomato juice with sumac, cumin, cardamom, and curry. A bold Middle Eastern-inspired one-dish dinner served over rice.

A well loved chicken soup of Brazilian, Portuguese, Cape Verdean cuisine. Classic Brazilian chicken and rice soup recipe much loved.

Quick stir-fried chicken with angel hair pasta in a sweet-savory peach wine and apricot preserve sauce. Colorful vegetables and Dijon mustard create elegant weeknight dining.

Persian lentil-filled pastries with rose water and cardamom dough deep-fried until golden and puffed for an aromatic vegetarian snack.

Almejas Guisadas: Basque-style steamed cherrystone clams in white wine, garlic, olive oil, and parsley. A simple one-pot Spanish seafood dish ready in 30 minutes. Serve with crusty French bread.

Finnish summer soup (kesäkeitto): a creamy Nordic vegetable soup with new potatoes, baby carrots, peas, and green beans in a light half-and-half broth. Built to showcase the season's first harvest.

Uzbek Palov brings tender lamb, julienned carrots, raisins, and chickpeas together in a fragrant one-pot rice pilaf. Central Asian comfort food that feeds a crowd with bold, simple flavors.

Nothing beats a succulent pot roast dinner and this recipe proves just that.

This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon. Serve this with beef or game, especially pheasant.

Creole catfish Bayou Lafourche: pan-fried catfish fillets topped with poached oysters in a silky tarragon-champagne butter sauce. An elegant Louisiana seafood dish built on a classic beurre blanc finish.

Adapted from “Jacques Pépin Celebrates” (Knopf, 2001)- New York Times

Asian-inspired crawfish strudel with colorful vegetables, shiitake mushrooms, and ginger wrapped in crispy phyllo. Served with two sauces for an elegant presentation.

Sicilian caponata with sauteed eggplant, olives, capers, and a sweet-tangy vinegar sauce. A rustic Italian appetizer or side that tastes even better the next day.

Layered beef and noodle casserole with seasoned ground beef in tomato sauce alternating with a sour cream, cottage cheese, and carrot noodle mix, topped with melted cheddar.

Slow-roasted pork loin coated in Dijon mustard, finished with a sweet-tangy mandarin orange glaze of brown sugar, vinegar, soy sauce, and bell pepper. A retro Sunday roast with a glossy citrus sauce.

Roasted lamb with earthy mushrooms and a rich port wine sauce.

Eggplant, tomato, and mozzarella casserole layered vertically in alternating bands of red, white, and dark purple. A four-ingredient vegetarian bake inspired by caprese and eggplant Parmesan.

Don't let that bottle of wine go to waste, instead use it for this succulent dish that goes well chicken or fish.

One-pan chicken teriyaki with potatoes, scallions, and teriyaki sauce. Microwave the potatoes first, then everything cooks in one skillet in under 20 minutes.

A deeply flavored beef stew braised in Burgundy wine and rich stock with carrots, potatoes, rutabaga, mushrooms, and caramelized tomato paste. Thickened with a dark roux for velvety body.

You can use salmon or cod with great results in this cheesy bubbly dish.

Easy one-pot beef stew with chunked beef, potatoes, carrots, celery, onion, and peas in a simple beef broth darkened with Gravy Master. A no-fuss weeknight stew that simmers itself tender.

You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup.

Creamy Southwestern corn chowder with potatoes, picante sauce, salsa con queso, and half-and-half. Thick, cheesy, and packed with smoky Southwest spice.

Hearty cheese vegetable chowder loaded with cabbage, peas, carrots, and creamed corn in a sharp cheddar broth. One pot, 30 minutes, and thick enough to stand a spoon in.

French chicken wrapped in bacon, seared golden, and oven-braised with onions and garlic, then served with a rich Roquefort cream sauce made from the pan drippings. Bold, savory, and deeply satisfying.

Spring vegetable soup with matzo balls: a vegetarian Passover-friendly soup brimming with carrots, potatoes, cauliflower, and tender peas, finished with fluffy matzo dumplings and fresh dill.

A simple French-style onion soup for two: one big onion browned in butter, simmered in broth, and topped with toasted bread and melted cheese. Comfort food in 30 minutes with just 4 ingredients.

Authentic tandoori chicken marinated overnight in spiced yogurt with garam masala, ginger, garlic, and turmeric. Charcoal-grilled with deep slashes for maximum smoke and flavor.

Crustless artichoke cheddar quiche bound with eggs and yogurt instead of cream, with breadcrumbs adding structure. A lighter, flourless quiche that bakes in 30 minutes.