Recipes with onions

Cheesy corn and onion casserole layered with corn muffin batter, creamed corn, sauteed onions, sour cream, and shredded cheddar. A side dish that thinks it might be a main. Holiday and potluck favorite.

Moroccan-style sliced tomato and onion salad with olive oil, garlic, parsley, sweet paprika, and cumin. A simple no-cook side that captures North African market flavors.

Orange beef and barley stew braised in red wine and beef stock with carrots, plum tomatoes, strips of orange peel, and pearl barley. A Provencal-style one-pot with bright citrus lift.

Yellow split pea patties spiced with cumin, ginger, and cayenne, pan-fried until golden and served with peanut sauce. A hearty vegan main dish packed with protein.

Beef stroganoff braised with cola for a sweet, caramelized gravy with mushrooms, sour cream, and Worcestershire. A clever twist on the Russian classic that tenderizes tough cuts.

A nice presentation and a tasty variation on the traditional Shrimp Scampi.

Greek hamburgers seasoned with oregano, red wine, garlic, olive oil, and Dijon mustard mixed right into the meat. Topped with fried onions and ready in 20 minutes.

Southern fried okra with green tomatoes, jalapeno, and cornmeal crust. Pan-fried as one big cake then flipped, giving you golden crunchy edges with tender vegetables inside.

Crawfish dip with sauteed trinity, Rotel tomatoes, and cream cheese served cold. A rich, Cajun-style party dip loaded with crawfish tail meat.

We like this piquant tomato sauce, which is easy on the calories, but if you are in the mood to indulge, try cream in place of the ricotta and yogurt.

Plump shrimp seared with loads of garlic, blistered green beans, fresh ginger, and a hit of chili-garlic paste. Finished with lime juice and sesame oil for a bright, savory weeknight stir-fry.

Southern hush puppies fry up golden in 60 seconds, with crisp shells and tender cornmeal middles flecked with green onion. The classic side for fried catfish, fish fries, and BBQ plates.

Vegetable ragout with carrots, new potatoes, zucchini, peas, dried morels, and fresh mushrooms simmered in vegetable stock. Finished with a full cup of fresh parsley and mint.

Creamy sweet potato soup pureed silky smooth, topped with butter-toasted pecans and creme fraiche. Made with leeks, carrots, white wine, and a russet potato for extra body.

Chilled Bloody Mary soup with sauteed vegetables, tomato juice, Tabasco, and Worcestershire, served with a shot of ice-cold vodka at the table. A crowd-size cocktail in a bowl.

English-cut short ribs braised low and slow in a tangy sweet sour sauce of brown sugar, ketchup, vinegar and garlic. Fall-off-the-bone Sunday supper.

Classic meatloaf with cream of mushroom soup baked into the loaf and spooned over the top. Old-school comfort food with a built-in mushroom gravy, no ketchup glaze required.

Korean-style grilled beef short ribs (galbi) marinated in soy, sesame, ginger, garlic, and Szechuan peppercorns. Smoky charred edges over coals for backyard barbecue glory.

German red cabbage braised with bacon, apples, clove-studded onion, and lemon juice. A sweet-and-savory traditional side dish ready in 40 minutes.

Chicken cranberry bake with a sweet-tart sauce of ketchup, brown sugar, orange zest, and fresh cranberries spooned over partially baked chicken breasts. A festive one-dish dinner for fall and winter.

Creamy, tasty and flavorful. This delicious soup is packed with flavors and very nutritious, it's creamy but not too rich. Serve it with some crunchy croutons.

Portobello Philly cheesesteak sandwich with melty provolone, peppers, and onions on toasted whole-wheat buns. A meatless 25-minute vegetarian take on the Philly classic, built in one skillet.

Texas Red Chili loaded with cubed beef, pork, and veal simmered three hours in chili powder and cumin. No beans, no tomatoes, just meat and heat the Lone Star way.

French onion soup with sweet Vidalia onions, beef broth and a bubbling cap of toasted bread, parmesan and mozzarella. Classic bistro comfort in one crock.

Sorrel-chive pesto with fresh sorrel, chives, pine nuts, shallots, orange zest, and olive oil blended into a tangy herb paste. A no-cheese pesto variation that stores for months.

Spit-roasted beef rib roast marinated in bourbon, dry mustard, and vinegar, then grilled over hot coals and basted with the heated marinade sauce.

Quick and easy way to make a delicious chicken dish.

Herbed potato salad with red-skinned potatoes, Dijon mustard, yogurt-mayo dressing, and plenty of scallion, dill, and parsley. A lighter picnic side that skips the heavy gloppy stuff.

A savory and hearty soup made with succulent beef, sliced mushrooms and pearl barley.

Classic French-style turkey soup with golden sautéed vegetables, white wine, and a flour-thickened broth. Elegant yet simple way to use your holiday turkey carcass.

Western beans and franks slow-baked with two kinds of beans, molasses, brown sugar, bacon, and diced orange. A hearty, smoky bean pot with citrus sweetness.

New York-style clam chowder with hard clams, salt pork, potatoes, carrots, canned tomatoes, and thyme in a clear broth. The tomato-based cousin of New England chowder.

This is another healthy recipe, low calorie, and low-fat, a lot of protein.

Old-school navy bean soup simmered with smoky ham hock, celery, golden onion, and a dash of cayenne. Naturally gluten-free, high-fiber, low-fat, and built for a long, lazy stovetop afternoon.

Veal scaloppine with tomatoes and olives: thin-pounded veal cutlets seared quick, then topped with a bright pan sauce of bell peppers, pimento olives, and red wine vinegar.

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Freezer slaw is a make-ahead cabbage slaw that freezes without going soggy. Salt-cured cabbage, carrots, and peppers in a sweet-tart vinegar dressing. Lasts months in the freezer.

Osso bucco alla Milanese: cross-cut veal shanks braised low in white wine with vegetables and herbs, finished with classic lemon-parsley-garlic gremolata.

Crab and cucumber rolls are a no-cook appetizer with seasoned crab salad stuffed inside hollowed-out cucumber and sliced into elegant bite-sized rounds. Cool, crisp, and ready in minutes.

Grilled liver kabobs wrapped in bacon with bell peppers and onions, brushed with a tangy molasses-mustard-ketchup sauce. A bold cookout skewer.

Wanchese crab cakes are Outer Banks-style fried cakes with lots of lump crab meat, cracker crumbs, and a kick of Worcestershire and hot sauce. Golden, crisp, and minimally bound.

Spicy bulgur salad with fresh tomatoes, fennel, radishes, herbs, and romaine in a cumin-cinnamon-cayenne lemon dressing. A tabbouleh-style dish with warm Middle Eastern spice.

Creamy salmon spread with cream cheese, scallions, and liquid smoke. Just 5 minutes to mix and chill for a crowd-pleasing appetizer or snack.

White bean soup with rosemary, country ham, and mirepoix simmered in chicken stock then pureed smooth. Make up to three days ahead.

Cincinnati-style chili over buttered spaghetti, topped with kidney beans, chopped onions, and a mountain of shredded cheddar. The classic 5-way Skyline-style chili from Ohio.

Vegetarian grain burgers made with brown rice, oatmeal, cornmeal, and wheat germ, pan-fried in a crispy flour coating. Hearty, nutty, and satisfying.

One-pot brown basmati rice pilaf loaded with mushrooms, bell peppers, tomatoes, and onions. A dump-and-simmer weeknight dinner using whatever vegetables you have on hand.

Asian-style grilled pork tenderloin foil packets with broccoli, water chestnuts, carrots, and red pepper seasoned with soy sauce, sesame oil, and fresh ginger.