629 fried onion recipes

Poppy seed salad dressing: a sweet-tangy emulsified dressing with sugar, vinegar, dry mustard, onion juice, oil, and poppy seeds. Classic Texas-style for spinach and fruit salads.

Pickled African peaches spiced with turmeric, cumin, cardamom, ginger, and chili in a sweet vinegar syrup. A complex condiment that improves over two weeks.

Korean BBQ tofu marinated in soy sauce, garlic, dry mustard, and sugar, then pan-fried until crispy. Vegan, naturally gluten-free with tamari.

Restaurant-style plum chutney with blood plums, apples, currants, ginger, curry powder, and brown sugar. A big-batch preserve that improves with age. Great for gifting.

Senate bean soup with navy beans, smoked ham hock, potatoes, and an onion pique, half-pureed for a creamy-chunky texture. The famous US Capitol dining room recipe.

Citrus fruit salad with mandarin oranges, pink grapefruit, and tender bibb lettuce tossed in a homemade poppy seed dressing made with tarragon vinegar and dry mustard.

Veal brisket braised with Marsala wine, button mushrooms, dried porcini, and 8 cloves of garlic until fork-tender. A make-ahead main that improves over 3 days in the fridge.

Chopped cooked turkey simmered in a thick tomato-chili sauce with dry mustard and onion, spooned over hamburger buns. This low-calorie, 6-ingredient turkey barbecue is ready in 20 minutes and stretches leftovers into a new meal.

Mustard peach relish made with fresh peaches, dry mustard, and vinegar, set with fruit pectin for canning. A sweet-tangy condiment for grilled meats, ham, or cheese boards.

Papaya seed dressing with tarragon vinegar, dry mustard, and onion blended thick. A Hawaiian-inspired sweet vinaigrette with peppery seeds that pop. Ready in 5 minutes.

Fitascetta is an Italian bread ring topped with red onions slow-cooked for 40 minutes until silky and sweet. A yeasted olive oil dough shaped into a ring and baked golden.

Classic Boston baked beans slow-cooked for 8 hours with molasses, brown sugar, dry mustard, and a kick of cayenne. Crusty on top, creamy underneath. The real deal.

Bread machine onion and olive focaccia: tender Italian flatbread studded with briny olives, sweet onions, garlic, and fragrant rosemary. Easy hands-free Mediterranean bread for soup nights and antipasto boards.

Classic Southern chow-chow relish: a bright yellow mustard-pickled mix of cabbage, cauliflower, green tomatoes, onions, and bell peppers. Sweet, tangy, mustardy, and turmeric-bright, water-bath canned for the pantry shelf.

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.

Classic yellow mustard pickles with cucumbers, gherkins, pearl onions, cauliflower, and red peppers in a turmeric-mustard brine. Old-school preserving-kettle recipe that stocks a pantry.