6,896 onion recipes

A fresh, no-cook salsa made with red and green bell peppers, plum tomatoes, scallions, lime juice, and olive oil. Chunky, bright, and ready in 15 minutes.

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

A vegetarian black-eyed pea salad tossed in a bold dressing of sambuca, fresh basil, lemon juice, and balsamic vinegar. The anise-kissed liqueur gives this bean salad an unexpected, aromatic twist you won't find anywhere else.

A bold, smoky BBQ sauce built on strong black coffee, Worcestershire, ketchup, brown sugar, and hot chilis. Simmered for 25 minutes and pureed smooth. The coffee adds a deep, roasted backbone you can't get any other way.

Crispy chickpea flour fritters simmered in a spiced potato curry with tomatoes, ginger, cumin, and turmeric. A vegetarian Indian side dish that cooks in 15 minutes once the prep is done. Warm, fragrant, and deeply satisfying.

Boneless beef rib eye roast seasoned simply and oven-roasted, then carved thin and served with a savory red wine and mushroom pan sauce. Elegant enough for holidays, easy enough for Sunday dinner.

Julienned carrots, Granny Smith apples, and celery braised with currants, honey, Dijon mustard, and apple cider vinegar, then glazed and finished with fresh basil. A sweet-savory fall side dish.

Why preheat the oven when you can cook this hearty casserole in your crockpot while you're away.

Start a fiesta in your crockpot with this delicious side dish that is perfect to take with you to your next dinner party.

Let this tantalizing dish simmer in your crockpot while you take a siesta to get away from the kids.

Try a different kind of chili this winter with this simple and succulent crockpot dish that is sure to have you licking your fingers.

Chili lovers will enjoy this healthier version that tastes wonderful with a light crusty bread or those classy bread bowls!

White bean soup with rosemary, country ham, and mirepoix simmered in chicken stock then pureed smooth. Make up to three days ahead.

Vegetarian chili with soybeans and wheat berries instead of traditional kidney beans. Simmered with fresh tomatoes, jalapeno, red bell pepper, and warm spices. Better the next day.

Red lentil soup with paprika, bay leaf, dried mint, and parsley simmered in beef or chicken stock until the lentils dissolve into a thick, velvety potage. Puree optional.

Lebanese-style eggplant casserole with mushrooms, tomatoes, garlic, and basil layered and baked with Parmesan. A simple vegetarian bake with a flour-thickened tomato sauce.