3,441 onion recipes

A classic slow and low simmered brown beef stock to greatly enhance any recipe you use it in.

Angel hair pasta tossed with Mexican turkey picadillo, garlic, jalapenos, and tomato sauce, finished with fresh green onions. Weeknight Mexican-Italian mashup ready in under 30 minutes.

Roasted roma tomatoes on toast with balsamic-ginger glaze, lemony goat cheese, and peppery arugula on olive-oil crisped sourdough. A restaurant-style vegetarian appetizer or light main.

Mediterranean stir-fry with angel hair pasta tosses eggplant, zucchini, red pepper, and artichoke hearts in a basil-tomato sauce, served over crisped sesame-oil angel hair. A healthy, fast vegetarian dinner.

Cheesy artichoke squares with mozzarella, eggs, and bread crumbs baked golden and cut into 24 bite-sized pieces. A crowd-pleasing appetizer you can prep ahead.

Red wine, tomato, and rosemary sauce simmers a French mirepoix with red wine, tomato paste, and fresh rosemary, then thickens with arrowroot for a glossy, fat-free finish. Versatile for meats, polenta, and pasta.

Black beans and hearty root vegetables, parsnips, turnips, carrots and potatoes, deliver layers of fall flavor in this vegetarian stew recipe. Earthy mushrooms combined with low and slow cooking in the oven coax every drop of pure, rich goodness

Creamy potato chard soup pureed smooth with thyme, dill, and parsley. A naturally vegan, dairy-free soup where the potatoes create all the creaminess without cream.

French mushroom salad a la Grecque with whole caps simmered in olive oil, white wine, tomato, coriander seeds, and thyme, then chilled and served cold.

Mendocino sole baked in white wine and finished with a cream sauce of cognac-soaked grapes. An elegant Northern California-inspired fish dish with French Veronique influence.

Sauerkraut balls with corned beef, ham, and tangy kraut bound in a thick roux, breaded and fried golden. The Ohio bar-snack classic with crackly crust and a savory, slightly sour center.

Vegetarian stuffed peppers filled with spiced black beans, brown rice, tomato, and a kick of chili powder and cumin. Steamed then baked for a hearty, plant-based dinner.

One-pot brown basmati rice pilaf loaded with mushrooms, bell peppers, tomatoes, and onions. A dump-and-simmer weeknight dinner using whatever vegetables you have on hand.

Indian yogurt kabob sauce with cumin, coriander, garam masala, turmeric, and garlic-ginger paste. A tangy, spiced marinade for grilling meat, fish, or vegetables.

Vegetarian almond-tahini burgers with ground almonds, soy sauce, diced carrots, onion, and lemon juice. A simple six-ingredient plant-based patty with rich, nutty flavor.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.