6,896 onion recipes

Hawaiian namasu, a Japanese-Hawaiian pickled vegetable salad with cucumber, carrot, onion, and celery in a sweet vinegar brine. Served cold with sliced smoked salmon.

Roman bean soup with lima beans, fresh tomatoes, and a bright squeeze of lemon. Half-pureed for a rustic, creamy texture that feels like a warm Italian afternoon.

Turkey burgers seasoned with Worcestershire and onion salt, topped with butter-sauteed mushrooms. A leaner burger with savory depth, ready in 30 minutes.

Fettuccine with red lentil sauce simmered with canned tomatoes, garlic, and a surprising pinch of cinnamon. A high-protein, plant-based pasta dinner ready in under an hour.

Kishka (stuffed derma) made with flour, corn flakes, bread, and paprika rolled in foil and baked until firm. A classic Jewish deli appetizer that freezes beautifully for Shabbat or holidays.

Whole roast chicken stuffed with saffron rice, sauteed giblets, mushrooms, celery, and scallions. A golden-crusted centerpiece that uses every part of the bird.

Raw broccoli and cauliflower salad tossed in a sweet vinegar-mayonnaise dressing with onion rings, topped with crumbled bacon. No cooking, make-ahead friendly.

Sausage skillet: simmered Italian sausage, red potatoes, onions, and bell peppers in one pan. Hearty four-ingredient weeknight dinner that comes together in under 45 minutes.

Fresh tomato salsa with jalapeño, garlic, cilantro, and lime. Basically classic pico de gallo with a sharp Mexican kick, ready blender-free in about 15 minutes.

Silky sweet corn coulis made from fresh corn kernels and cob broth, strained smooth and finished with butter and cayenne. A refined sauce for shrimp and corn ravioli.

Risotto pomodoro made with arborio rice, fresh tomato, garlic, and chicken broth, stirred gradually until creamy. A light Italian tomato risotto with clean, simple flavors.

Homemade chipotle sauce with rehydrated dried chipotles, bacon, tomatoes, beef stock, and fresh cilantro. A smoky, spicy Mexican sauce with customizable heat level.

German vegetable soup built on a long-simmered soup bone broth with cabbage, turnip, lima beans, corn, and tomatoes, thickened with a flour-milk slurry. Pennsylvania Dutch comfort food.

Vegan wild rice crepes stuffed with a savory trio of shiitake, oyster, and button mushrooms, finished with a silky nutty almond sauce. Elegant plant-based entertaining at its finest.

Hot turkey sandwich melts loaded with cheddar, mustard, and dill pickles, baked under foil until gooey. Just 5 minutes prep and a brilliant way to use leftover turkey.

Lowfat cauliflower soup, silky and creamy without a drop of cream. Cauliflower, carrots, and onion simmered in broth, pureed smooth, and finished with skim milk and a whisper of nutmeg. Light, healthy, and quick.