3,564 onion recipes

Light summer soup brimming with fresh corn, ripe tomatoes, zucchini, and Anaheim chiles in chicken broth. Loaded with fresh basil and finished with sour cream and cilantro.

Vegetarian stuffed grape leaves filled with rice, yellow split peas, mushrooms, and warming spices like turmeric and cayenne. Baked until tender, these make a hearty appetizer or meatless main.

Hearty Florida Keys-style conch chowder loaded with tomatoes, potatoes, corn, and jalapenos. A big-batch island soup with serious briny flavor and a spicy kick.

Use a butter substitute and make your toast look vibrant!

Crumbled tofu sautéed with mushrooms, carrots, and garlic in tangy tomato sauce creates a hearty vegetarian sloppy joe filling for warm pita pockets.

A scrumptious side dish that tastes wonderful with anything you cook up on the barbecue!

Ground turkey and black beans simmered with chili powder, cumin, oregano, and picante sauce thickened with cornstarch for a rich, saucy bowl. This 30-minute turkey chili is lean, high-protein, and loaded with Southwestern heat.

Old-school Italian-American spaghetti sauce simmered for hours with whole plum tomatoes, garlic, oregano, and bay leaf. Drop your meatballs in during the last hour and let Sunday dinner take care of itself.

A simple and delicious dish that is perfect to make when your family's tired of the same old dry turkey.

A tasty beans dish made with dried pinto beans, black beans and lima beans.

This cheesy and scrumptious dish is the perfect dinner if you are late getting home from work.

Tender strips of lamb seared with cumin, coriander, and allspice, then spooned over fluffy couscous. This quick Yemeni fatah brings bold Middle Eastern warmth to your table in just 30 minutes.

Thick, hearty vegan chili made with smashed yams, mixed beans, tomato puree, and a smoky kick of BBQ sauce and cinnamon. A pantry-friendly one-pot meal that's ready in 40 minutes.

Wild rabbit gumbo slow-cooked in a dark roux with the holy trinity, finished with plump oysters and a hit of hot sauce. Served over rice with file, this is deep Louisiana soul food.

Creamy corn chowder with bacon, potatoes, carrots, and celery thickened with flour and cornstarch. A hearty, old-fashioned bowl topped with crispy bacon.

Silky pureed black bean soup simmered low and slow in chicken broth with garlic, carrots, and bay leaves, then finished with heavy cream and a dollop of sour cream.