4,117 onion recipes

German-style microwave spareribs on a bed of sauerkraut with chopped apple and caraway seeds, topped with a ketchup-mustard-brown sugar barbecue sauce. Ready in under 45 minutes.

Fresh tuna steaks cubed and braised in a chunky tomato-and-pea sauce with onion, garlic, and parsley. Italian-style one-pan seafood ready in 45 minutes.

Black bean and salsa salad with corn, celery, scallions, and fresh cilantro. A no-cook diabetic-friendly vegetarian salad dressed simply with salsa and red wine vinegar. Pantry-pull lunch in 15 minutes.

Quick beef spaghetti sauce with ground beef, garlic, green pepper, basil and oregano. Weeknight meat sauce ready in under 30 minutes.

Hungarian potato and egg casserole with sliced boiled potatoes layered in sour cream and onion, hard-boiled eggs in the center, topped with paprika bread crumbs.

Braised lamb shanks simmered in a flour-thickened broth with onion and garlic, finished with celery, fresh tomatoes, and parsley. Fall-off-the-bone tender.

Hearty sauerkraut and bean soup with browned pork shoulder, paprika, and beef stock. Partially pureed for a thick, creamy base with a tangy sauerkraut finish.

Potato skin soup uses just the peels, sauteed in butter with onion, simmered in chicken broth, and blended smooth. A resourceful, zero-waste soup with surprisingly rich potato flavor.

A traditional Greek soupies me spanaki: tender cuttlefish braised in olive oil with wilted spinach, spring onions, and lemon. Rustic Mediterranean seafood at its best.

Traditional Irish roast lamb shoulder with a buttery herb breadcrumb crust, roasted over a bed of potatoes, onions, and sliced apple. Sunday dinner the old country way.

Baked stuffed manicotti the old-school way: pasta tubes packed with a beef and mozzarella filling, blanketed in a homemade tomato sauce simmered an hour with fennel seed and herbs, then baked bubbling under more cheese.

Potato and bologna scalloped casserole with cubed bologna, sliced potatoes, peas, and a creamy cheddar-soup sauce spiked with sage. A retro pantry casserole for an easy weeknight family dinner.

Cooked red tomato salsa made from pureed Roma tomatoes, sauteed onions, jalapenos, and garlic, then simmered until thick. Versatile for chips, red rice, or chilaquiles.

McIlhenny's crawfish etouffee smothered in butter with the holy trinity, crawfish fat, Tabasco, and fresh lemon juice. A rich, roux-free Cajun classic that's even better the next day.

Keep in the Freezer for left overs, and when you want it again just heat-up with Microwave oven.

Spanish-style quinoa cooked in tomato-chili juice with garlic, onions, green peppers, and cumin. A protein-packed, gluten-free, vegan swap for traditional Spanish rice.