3,441 onion recipes

Alaskan Gakona-style sauce for dry late-season moose meat made with rendered beef fat, fresh tomatoes, onions, mushrooms, and dried scallions. A simple field-cabin sauce that rescues lean, tough wild game.

Wok-sauteed spinach with sliced onion in hot oil, stir-fried until just wilted. A fast, 3-ingredient side dish technique that works with any leafy green vegetable.

If you are a fan of hamburger soup, you will love this tasty rendition that is made in a crockpot.

Slow cooker ham and bean soup with diced ham, a leftover ham bone, dried beans, and chopped vegetables seasoned with onion soup mix and Italian herbs. Set it and forget it for 7 hours.

Beer-braised venison chops grilled with butter, onion, and garlic salt until charred and smoky. A quick 25-minute wild game recipe that's rustic, bold, and built for the backyard grill.

Nothing beats a savory stew, and you can prove your family this by trying this tasty recipe that will satisfy their hunger!

Pennsylvania Dutch-style liver cakes made from ground beef liver, onion, egg, and flour, wrapped in bacon and pan-fried until crisp. A classic farmhouse recipe with old-school charm.

A traditional Danish curried eel recipe where tender poached eel is draped in a rich curry-onion roux sauce. Simple, old-world Scandinavian cooking with just a handful of ingredients. Serve over steamed rice.

Summer means barbecue season, so enjoy this succulent dish that will have you licking your lips in satisfaction!

This Bavarian soup is served on Easter Thursday, known as Maundy Thursday. This is a delicate fresh-tasting soup for any time of the year.

This succulent pot roast is soaked in beer which makes it a crockpot hit that is perfect for a Superbowl party!

Seared shrimp and bay scallops deglazed with white wine, simmered with fresh tomatoes and garlic, then tossed with spaghettini and garnished with basil. Italian Riviera flavors in 40 minutes.

Corned beef quiche: a crustless quiche of canned corned beef pressed into the base, topped with cottage cheese and beaten eggs, then baked golden. A high-protein, low-carb British weeknight classic.

Pheasant roasted in a brown paper bag with butter, garlic, and onion. A no-fuss technique that steams the bird tender while the skin browns in its own heat.

Soft, custardy matzo omelet soaked in hot water and pan-fried until golden. Classic Passover breakfast that's fluffy inside with crispy edges, perfect with jelly or sour cream.

Carrot zucchini vichyssoise pairs three separate vegetable purees, orange carrot, pale green zucchini-leek, and bright green zucchini skin, swirled together cold in one bowl. A stunning chilled summer soup.