Recipes with onions

A chunky vegetarian minestrone loaded with cannellini beans, tomatoes, zucchini, carrots, and spinach, thickened with rice instead of pasta. A hearty, one-pot Italian soup finished with Parmesan.

Swordfish Steaks with Mango & Avocado Salsa(Weir) recipe

Vegan golden lentil soup pureed from red lentils, onion and vegetable stock with a finishing lemon zip. A 35-minute oil-free meal with 17g fiber per bowl.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Marinated chicken drumettes baked in a sticky Asian glaze of hoisin, soy sauce, plum jelly, honey, and dry sherry. Overnight marinade, then roasted until lacquered and caramelized.

I made this bean salad for a party, all my friends they loved it so much, it is really a awesome and fantastic recipe.

Hearty wild rice soup with chicken, mushrooms, slivered almonds, and three kinds of onion in a dill-seasoned egg yolk-enriched broth. A Minnesota-style comfort bowl.

Skillet bread bake with a sour cream dough crust, ricotta and Swiss cheese filling, crispy bacon, Dijon mustard, and dill. A savory brunch centerpiece cut into wedges.

Manhattan clam chowder made from scratch with fresh clams, salt pork, potatoes, tomato juice, and thyme. The classic New York red chowder with no cream and real briny clam flavor.

Cool papaya salsa with diced papaya, red onion, green pepper, cilantro, and fresh lime. A bright tropical fruit salsa for grilled fish, chicken, or tortilla chips. Five minutes, no cooking.

Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa, tossed with cherry tomatoes, fresh parsley, mint, cilantro, pine nuts and a bright lemon-olive oil dressing. A gluten-free Middle Eastern-style salad.

A vegan cheese sauce made without cheese or nuts, blended from potato, pimento, and nutritional yeast into a smooth, pourable, cheesy-tasting sauce. Dairy-free comfort for nachos, pasta, or veggies.

Double Cheese Salmon Quiche with Sour Cream recipe

Peanut buttered grain skillet with kasha or brown rice, sauteed onions, soy sauce, and peanut butter blended into a savory, nutty side dish.

Broccoli corn bread baked in a cast iron skillet with cheese and onion mixed right into the batter. A savory, veggie-loaded side that comes together fast.

This famed chicken "barbecue" from northern India is traditionally prepared in a tandoor, an underground jar-shaped clay oven that believed to have originated in Persia. The oven can be heated to very high temperatures, which sears the chicken and seals in the juices. Equally delicious results can be obtained in a conventional oven or on a covered grill. The yogurt marinade keeps the chicken from drying out.

Crabmeat risotto with fresh goat cheese, basil, and cream stirred into arborio rice. A luxurious Italian main dish with sweet crab folded in at the end.

Sauteed Chicken Livers with Mushrooms & Oni recipe

Bulgur wheat salad with tomatoes, cucumbers, purple onion, and a tangy yogurt-balsamic dressing. Mediterranean-style grain salad in 40 minutes.

Italian pasta e fagioli with navy beans, ditalini, and a tomato-rosemary broth. The classic peasant soup made one-pot, thick, hearty, and ready for grated cheese on top.

Canned sardines warmed in white wine over a soft fennel and onion relish. A simple, elegant Mediterranean-style fish dish using the sardine oil for cooking.

Lemon coleslaw with a creamy Dijon-horseradish dressing, colorful bell pepper matchsticks, red onion, carrot, and fresh lemon zest. Bright, tangy, and crunchy.

A unique and wonderful salad that is perfect for the backyard barbecue.

Turkey A La King served in crispy whole wheat bread cups with a creamy vegetable-rich sauce. Classic comfort food made with leftover turkey and frozen peas.

Whole poached salmon served cold with cucumber scales and a creamy dill sauce. A stunning buffet centerpiece cooked in court bouillon.

Roast venison loin marinated 24 hours in olive oil and aromatics, seared in clarified butter, and served with a savory wine sauce made from the bones, port, sherry vinegar, and currant jelly.

Shrimp and vodka linguine: tender shrimp tossed with silky linguine in a light tomato-vodka cream sauce with fresh basil and parmesan. A lighter spin on penne alla vodka that comes together in 30 minutes.

Veal ragout with red pepper braises cubed veal in white wine, plum tomatoes, and herbs, then finishes with sweet bell pepper and a bright lemon-garlic gremolata over fresh fettuccine.

Seafood paella simmers quick-cooking brown rice with saffron, sweet red peppers, and garlic, then finishes with shrimp, green peas, and steamed-open mussels. A faster, one-pan take on the Spanish classic.

Sauteed Shrimp with Corn in Spicy Wine Sauce recipe

Warm new potato salad with thinly sliced salami, fresh sorrel ribbons, and a mustard-coriander seed dressing. A European-style potato salad served while still warm.

Classic turkey stuffing with bread cubes, sautéed celery and onion, butter, and chicken broth. Simple enough to memorize, good enough to make every Thanksgiving.

Portobello barley risotto made with pearl barley using the classic risotto method, sweet white wine, rosemary, allspice, and golden raisins. A hearty, earthy vegan main course.

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

Cherry tomato and vegetable saute with potato, sweet potato, green peas, and bell pepper braised in vegetable broth. A colorful one-skillet vegetarian main dish.

Creole bouillabaisse layers fish, shrimp, and oysters into a roux-thickened broth with tomatoes, white wine, and cayenne. A New Orleans take on the French seafood classic.

Leg roast of venison larded with salt pork, onion, and apple slices, seasoned with allspice and rosemary, then slow-roasted on a rack. A classic hunter's approach to game meat.

Pecan-stuffed flank steak rolls pounded flank around a mushroom-pecan stuffing spiced with cardamom and cloves, braised in orange juice and beef broth. An elegant roast for company.

If you're in a hurry, try this simple crockpot recipe that will have everyone's hunger satisfied in minutes.

Crustless vegetable quiche made with leftover veggies, cheese and an egg-evaporated milk custard. No-fuss weeknight dinner that uses up whatever's in the fridge.

Thai stir-fried gemfish with green beans and mushrooms in a lemongrass-garlic paste with fish sauce, crushed peanuts, and bird's eye chillies. A fast, fragrant weeknight dinner served over rice.

Speedy Swiss steak with round steak tenderized, floured, browned, and simmered in tomato sauce with celery and garlic in just one hour. A quicker version of the classic comfort food braise.

Sweet potato, apple, and onion gratin layered with Granny Smith apples, sauteed onions, and a crispy bacon-cheddar-breadcrumb topping broiled golden brown.

Homemade red enchilada sauce from whole dried chile pods, garlic, oregano, and cumin, thickened with a bacon drippings roux. Rich, smoky, and leagues ahead of anything from a can.

Slow cooker steak roulade rolled around chopped bacon and onion, then braised low and slow into fork-tender pinwheels. A simple set-and-forget supper with old-world charm.

Carnitas made by simmering pork shoulder in chicken broth with chipotle, coriander, and cumin, then crisping under high heat until the edges shatter. Mexican shredded pork for tacos, burritos, and bowls.

Fresh herb turkey sausage made with garlic, basil, sage, and thyme. Shape into patties or links for a healthier breakfast option with bold savory flavor.

Chinese-style stir-fried calf liver with mushrooms, onions, scallions, garlic, and soy sauce in peanut oil. A quick, high-heat method that keeps liver tender.