6,766 onion recipes

Swedish bread soup made from stale bread, onions, and stock, strained into a smooth, nutmeg-scented broth and topped with grated cheese. Simple Scandinavian comfort food.

Gefilte fish from a jar upgraded with fresh beets, carrots, and onions layered and simmered for 45 minutes. Bubbe's shortcut for holiday fish that tastes almost homemade.

Simple chickpea soup made from dried garbanzo beans simmered with onion and olive oil. Finished with lemon juice or vinegar for a bright, comforting Mediterranean-style broth.

Sauteed calves liver with onions and white wine, flour-coated and pan-fried in butter and oil. A classic bistro-style liver dish ready in 30 minutes.

Wild rice casserole with earthy mushrooms, onion, and garlic baked slowly in vegetable broth. A five-ingredient, hands-off side dish or vegetarian main with deep nutty flavor.

Easy stuffed red snapper layers fish fillets over sauteed onion and tops with cornbread stuffing for a four-ingredient Southern-style baked dinner. Ready in under an hour.

Revithia soupa is a traditional Greek chickpea soup simmered with onion and olive oil until creamy, served with a squeeze of lemon juice. Just 6 ingredients and vegan.

Pressed sandwich: hollowed French bread stuffed with sliced meat, crisp bacon, melted brie, and caramelized onions, then pressed golden in a skillet. Panini-style meat lover's sandwich without a press.

Traditional frijoles: slow-simmered pinto beans with onion, garlic, cumin, chile, and bacon drippings. An authentic Tex-Mex and Mexican staple cooked low and long until creamy and fragrant.

Sweet and spicy dill pickles made by slicing store-bought dills and repickling them in a hot sugar-vinegar brine with mixed spice and onion. Ready in 24 hours.

Stove-top cream of pea soup: a 30-minute vegetarian soup of fresh or frozen green peas pureed with butter, onion, and milk. Six ingredients, one pot, supremely simple.

Freezer pickles made with sliced cucumbers, onions, sugar, vinegar, and celery seed. No canning, no water bath, no special equipment. Just salt, slice, and freeze for bread-and-butter flavor any time of year.

Braune Bohnen, German green beans in a savory brown gravy: a dark roux loosened with broth and seasoned with a clove-studded onion, bay and a touch of sugar, then folded with al dente green beans. A cozy old-world side dish.

Bolivian peanut soup (sopa de mani) with roasted peanuts and peanut butter pureed with boiled potatoes into a thick, nutty, velvety broth. Garnished with fresh chives.

Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.

Browned diced ham and hash brown potatoes tossed with mixed vegetables in a quick skillet hash. Five ingredients, 30 minutes, and supper's on the table.