Recipes with onions

This gluten-free stuffing is the perfect side dish for your Thanksgiving meal!

There is no need to purchase the ready-made packet. Here's a quick and easy homemade Taco seasoning mix.

A succulent seafood stew, best serve it hot with some good crusty bread.

Crispy baked filo parcels filled with curried vegetables, bean sprouts, and fresh coriander. A lighter, oven-baked alternative to deep-fried samosas with a golden, flaky shell.

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.

Slow cooker pork shoulder steaks browned and layered over onions, peppers, and tomatoes in a cumin-spiked barbecue and red wine sauce. Set it for 6 to 8 hours and come home to fork-tender, saucy pork.

Cuban-style stuffed eye of round roast packed with smoked ham, bacon, green olives, capers, and chilies, then braised in stock and tomato sauce until fork-tender.

Crispy Japanese arame seaweed patties with brown rice and miso take just 15 minutes for a savory, mineral-rich vegetarian side or main.

Fragrant biryani with yogurt-marinated chicken or lamb layered over saffron rice with crispy fried onions and whole spices. Authentic South Asian comfort food from scratch.

Falafel golden domes fry chickpea-herb patties to crispy perfection, stuffed into pita with tomato, lemon, and drizzles of tahini sauce. The Middle Eastern street-food classic done right at home.

A basic yet scrumptious casserole that doesn't take a lot to make or enjoy!

Spinach and potato soup with crispy bacon, white wine, herbs, and a finish of milk and chorizo. Hearty, herb-flecked weeknight bowl ready in an hour.

Beef and root vegetable soup made the slow way: a from-scratch stock from meaty soup bones, then simmered with shank meat, barley, turnip, parsnip, and tomato. Hearty, deeply savory, and better the next day.

Cuban black bean and ham soup simmered with bay, thyme, and oregano, then thickened with mashed beans and finished with a splash of dark rum. Served over rice with cool sour cream.

Loaded firehouse chili packed with 19 ingredients: bacon, beef, two types of beans, green chilies, tomatoes, cornmeal for thickness, and layers of spices. The ultimate hearty chili for serious appetites.

Hearty sausage kale soup with potatoes and kidney beans simmered in chicken broth. A one-pot comfort soup that feeds a crowd and gets better the next day.

Learn how to make stuffed grape leaves, AKA dolmas, a classic Mediterranean appetizer or snack; stuffed with lemon dill rice, these vegetarian grape leaves are tantalizingly delicious.

Very good for celebrating New Year, with the whole families, very ho, if you do like spicy, can add hot chili oil as needed!

Classic ground beef enchiladas with flour tortillas dipped in egg, filled with a spicy tomato and chili pepper sauce, rolled tight, and baked under a blanket of melted cheddar cheese.

Very savory and sophisticated, especially for people who need some changes from ordinary pizza. Big hit.

Korean-style BBQ short ribs marinated in soy sauce, sugar, sesame oil, and crushed garlic, then grilled over charcoal until caramelized and tender. A classic bulgogi that feeds 6.

Moroccan simmered chicken with preserved lemon, kalamata olives, saffron, ginger, and turmeric. Marinated overnight, then braised into a glossy golden sauce. Serve over couscous.

This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!

Crunchy napa cabbage and sweet strawberries tossed with toasted almonds in a warm Sichuan dressing of sesame oil, five spice, and crystallized ginger. Ready in 15 minutes flat.

Slow cooker Burgundy beef stew simmered all day in red wine and crushed tomatoes with potatoes, carrots, and peas. Tapioca thickens the broth into a rich, spoonable sauce.

Indian green bean and zucchini sabzi tempered with mustard seeds in ghee, then layered with turmeric, cumin, and coriander. A bright vegetarian side that comes together in under 40 minutes.

Layered enchilada pie with seasoned ground beef, green chiles, two cheeses, and flour tortillas baked in enchilada sauce. Cut into squares and topped with sour cream.

Slow-simmered cowpoke chili loaded with pinto beans, slab bacon, ancho chilies, and serrano peppers. A hearty, smoky bowl of ranch-style comfort that warms you right down to your boots.

A simple but tasty chicken salad that is perfect for a light lunch or dinner when you're constantly on the go.

A succulent beef roast that's sauted with potatoes and zucchini in a red wine sauce.

India relish with cucumbers, green tomatoes, peppers, and onions in a spiced vinegar brine with turmeric, cinnamon, and mustard seeds. A classic canning recipe.

Set-it-and-forget-it slow cooker chicken ratatouille with eggplant, zucchini, tomatoes, and bell pepper in a garlicky tomato-basil sauce. Ten minutes of prep, hours of flavor.

Cumin black bean soup with smoked ham, sweet red pepper, and toasted garlic. Ready in 40 minutes from pantry cans, finished with sour cream and pickled jalapeños for a smoky, spicy weeknight bowl.

New Orleans catfish baked over curried rice with lemon slices and butter. A one-dish Creole-inspired fish dinner that's simple to assemble and bakes in under 35 minutes.

Grilled tempeh with red onion and eggplant on toasted whole wheat bread, marinated in red wine, rosemary, garlic, and fennel. A smoky, vegetarian open-faced grill plate with Italian roots.

Meat and macaroni casserole loaded with ground beef, green peppers, mushrooms, onions, and tomatoes under melted mozzarella. A hearty one-dish family dinner baked until bubbly and golden.

Silky smooth apple and celery soup with a touch of sweetness. Fresh celery and cooking apples simmer in stock, then get blended until velvety. Garnished with parsley and toasted almond flakes.

Provencal fish stew with haddock, fennel, thyme, and bay leaf in a tomato-white wine broth. Served over garlic croutons, 40 minutes from the first sear to the ladle.

Italian barley soup slow-simmered for 3 hours with red wine, tomatoes, garlic, fresh herbs, and Parmesan. A thick, hearty vegetarian soup with deep, layered flavor from the long cook.

Vegan risotto soup made with arborio rice, vegetable stock, and a garden's worth of frozen vegetables. No oil, no butter, just creamy rice and bright vegetable flavor.

Riewe Schales is an Amish turnip and potato casserole with grated root vegetables, yogurt, milk, and onions baked under whole wheat breadcrumbs. A hearty Pennsylvania Dutch side dish from plain country cooking.

Impossible ham and Swiss pie is a crustless quiche that makes its own crust with Bisquick. Smoky ham, melty Swiss cheese, and green onions in one dump-and-bake dish.

Brie gives the creaminess and cheesiness to the sandwiches, sauteed mushrooms are so delicious with the brie. It takes you about 25 minutes, enjoy.

Ratatouille and cod stew with eggplant, zucchini, bell pepper, and crushed tomatoes in clam broth. A Provencal-style fish stew loaded with vegetables, served over rice.

Turkey empanada baked in flaky pie crust with cumin-spiced ground turkey, fresh tomatoes, bell pepper, and cilantro. A lighter twist on the classic with golden, crispy edges.

Creamy potato chard soup pureed smooth with thyme, dill, and parsley. A naturally vegan, dairy-free soup where the potatoes create all the creaminess without cream.

Quinoa sunchoke pilaf with chickpeas and green peas, toasted before simmering for a nutty depth. A hearty vegetarian one-pot side dish with Jerusalem artichokes and plant-based protein.

Keep in the Freezer for left overs, and when you want it again just heat-up with Microwave oven.