3,491 onion recipes

Fried barley stir-fried with scallions, celery, carrots, and daikon radish finished with soy sauce. A hearty, nutty twist on fried rice using pearl barley.

Grilled paella with chicken thighs, lobster, shrimp, scallops, mussels, clams, and chorizo over curry-turmeric rice with ancho powder. A show-stopping one-platter feast.

Red snapper ceviche skewers marinate in citrus juice, then thread with red onion, mango, and citrus sections for a quick grill-mark finish. Caribbean-inspired tropical seafood.

A hearty pressure cooker soup with sweet potatoes, split peas, apples, and mint. Earthy, slightly sweet, and on the table in 45 minutes with a bright herbal finish.

Southwestern black-eyed peas simmered with diced carrots, onion, bell pepper, celery, garlic, and hot sauce. A simple, flavorful side dish ready in 30 minutes.

Javanese peanut pasta with fettuccine tossed in a spicy peanut sauce made from chunky peanut butter, soy sauce, ginger, and rice vinegar. Topped with coconut and cucumber.

Sesame gingered shrimp stir-fried with asparagus, orange and lemon zest, and a sherry-cornstarch sauce. A bright, citrus-kissed seafood stir-fry over fluffy long-grain rice.

Cajun skillet beans with black-eyed peas, the holy trinity of onion, celery, and bell pepper, plus tomatoes, thyme, and a pinch of cayenne. A quick, hearty vegetarian Cajun side.

Vegetarian bulgur chili with kidney beans, mushrooms, and tomatoes. Bulgur wheat absorbs the spiced broth and adds a meaty chew without any meat. Ready in 50 minutes.

Bring some Indian flavor to your dinner table with this delicious chicken dish.

Southern-style country captain chicken: floured and pan-browned chicken pieces baked in a curry-spiced tomato sauce with onion, green pepper and garlic, topped with raisins and slivered almonds. A Lowcountry classic with Indian roots.

Slow cooker Italian sausages braised in spaghetti sauce with green peppers and onions until fork-tender. Serve on buns for sausage subs or sliced over spaghetti.

Smoky, velvety tomato soup made with fire-kissed tomatoes, crispy bacon, red wine and a kick of cayenne. Ready in 30 minutes and leagues beyond anything from a can.

Mediterranean lentil salad tosses green lentils with roasted red peppers, fresh basil, toasted walnuts, and balsamic, served over dandelion greens dressed with lemon.

Hot and spicy red pepper apricot chutney with dried apricots, raisins, garlic, and red pepper flakes in a tart-sweet vinegar simmer. Big flavor condiment for meats and cheese boards.

These bacon tarts can be made in two ways. The dough base is always the same, however, the topping is different. From the Ries area.