6,766 onion recipes

South African curried lamb kebabs marinated overnight in a sweet-tangy sauce of chutney, curry powder, vinegar, and lemon leaves. Grilled and served with rice and chutney.

Flexible vegetable stock you can customize with whatever fresh veggies or leftovers are lurking in your crisper drawer, ready in 90 minutes with zero food waste.

Simple wild rice and pine nut stuffing with garlic and thyme, sized for quail or Cornish hen. Nutty, aromatic, and ready with just 10 minutes of hands-on prep.

Light corn and tomato broth made with fresh ears of corn, ripe tomatoes, and chicken broth, finished with a bright squeeze of lime. Ready in under 40 minutes.

Fennel Nicoise braises quartered fennel with tomatoes, white wine, and thyme for a silky Provencal side dish served cold. A do-ahead starter from the South of France.

Homemade Purim ravioli with a tender spinach and chicken filling, sealed between paper-thin sheets of pasta and boiled, then served with marinara or meat sauce. An Italian-Jewish holiday labor of love.

Creamy split pea soup blending green and yellow peas with fresh fennel, leeks, and thyme creates a silky vegetarian bowl of comfort.

Kiros Kai Faki is a thick split pea soup slow-simmered with pigs feet or pork hocks for 6 hours until the meat falls off the bone. Brined overnight for clean, rich flavor.

Pennsylvania Dutch sauerbraten with chuck roast bacon-larded, vinegar-marinated for days, then pot-roasted with cloves and allspice for an almost-black sweet-sour gravy.

Corn chili: a vegetarian Mexican-style chili built on rehydrated ancho chiles, fresh corn, and beer. Deep smoky heat balanced by sweet corn puree and finished with lime. Meatless chili that tastes serious.

Broccoli simmered in reduced chicken broth with garlic, onion, and caraway seeds, then finished with dollops of ricotta that melt into a creamy, light sauce over pasta.

Korean BBQ tofu marinated in soy sauce, garlic, dry mustard, and sugar, then pan-fried until crispy. Vegan, naturally gluten-free with tamari.

Low-fat Mediterranean white bean soup with artichokes, black olives, potatoes, and Italian herbs. A hearty, naturally vegan one-pot soup with bold Mediterranean flavors.

Big-batch barley vegetable soup simmered in chicken broth with thyme, bay leaf, and your choice of seasonal vegetables. Customize with broccoli, zucchini, green beans, or mushrooms.

Quelites, a traditional New Mexican spinach and pinto bean side dish with bacon drippings, chili pepper, and hard-boiled egg. A 25-minute Southwestern classic.

Ridiculously easy lentil soup simmers brown lentils with sauteed onion and garlic, then finishes with fresh lemon juice. Eight ingredients, pantry-friendly, vegan.