4,652 onion recipes

Homemade fish broth from fish heads and bones sauteed with onions, leek greens, celery, thyme, and tomato paste. A clean, Italian-style base for soups, stews, and seafood risotto.

Pan-fried salmon steak with green onions, fresh dill, and lemon. A no-fuss dinner for one that's crusty on the outside and tender inside in about 30 minutes.

Chicken curry mix from fresh onion, garlic, ginger, whole cloves, cardamom, and cinnamon stick. A foundational Indian aromatic blend that flavors a pot of chicken curry the right way.

Oyster stuffing is the old-school American holiday classic: fresh oysters briefly poached in their own liquor, folded into buttery bread crumbs with onion, celery, parsley, and thyme. Coastal holiday tradition.

Creamy leek soup blends sauteed leeks and onion with vegetable stock, then enriches with a butter-flour-milk-cream bechamel. Smooth, silky pureed soup for a cool-weather starter or light lunch.

Homemade chicken stock simmered low and slow for 4 to 6 hours with chicken bones, onion, carrot, celery, thyme, and bay. Pure-flavored stock for soups, risotto, and sauces. Freezes for months.

A vibrant Persian beet and yogurt dip with golden butter-fried onions and crushed garlic. Earthy, tangy, and stunning in color, Borani-ye Choghandar is a beautiful addition to any mezze spread.

Kaesmus or Rallenmus (German cheese mush): a rustic Swabian dish of tiny flour-and-egg crumbs simmered in milk with cheese and topped with browned onions in clarified butter. Ready in 30 minutes.

Mushroom pate: a vegetarian appetizer of buttery sauteed mushrooms and onions deglazed with sherry, then blended with cream cheese and fresh parsley. Spread on crackers or crusty bread for the perfect cocktail snack.

Chicken Alla Spina braised with red wine, onions, and oregano in a roasting pan. An Italian-American one-pan chicken dinner with tender meat and a savory wine sauce for sopping with bread.

Crispy chickpea flour shapes fried golden then simmered in a fiery berbere and cayenne sauce. Yeshimbra asa is Ethiopian fasting food that proves plant-based eating can pack serious heat and flavor.

Spinach crepes filled with a roux-based spinach and nutmeg sauce, then baked until set. A simple vegetarian main dish with classic French technique.

Ginger-garlic shrimp stir-fries shell-on jumbo prawns in a hot wok with fresh ginger, garlic and scallions. A 15-minute Chinese restaurant-style dish where the shells stay on for flavor.

Orange cabbage slaw with a creamy lemon-mayo dressing. Fresh citrus segments brighten the shredded cabbage for a tangy, crunchy side dish.

Flexible vegetable stock you can customize with whatever fresh veggies or leftovers are lurking in your crisper drawer, ready in 90 minutes with zero food waste.

Stuffed cucumber appetizer with a whole cucumber hollowed out and packed with dill cream cheese, then chilled, sliced into rounds, and sprinkled with paprika. A retro party snack.