4,734 onion recipes

Blender salsa with canned whole tomatoes, five jalapenos, cilantro, onion, and garlic powder. A chunky-smooth Mexican salsa with serious heat, ready in 10 minutes.

Salmon ball appetizer with cream cheese, horseradish, lemon juice, and onion, rolled in crushed pecans and parsley. A no-cook party spread ready after chilling.

Fresh Indian salsa with tomatillos, tomatoes, jalapenos, cilantro, onion, and lime juice. A bright, tangy no-cook salsa that blends Mexican and Indian flavor profiles.

Dutch-style knakworst with sauteed leeks, onion, ginger, apple juice, and vinegar. A quick skillet supper rooted in Netherlands home cooking, ready in 20 minutes.

Quick microwave trout stuffed with tender peppers and onions in lemon-butter sauce, ready in 15 minutes for weeknight fish dinners that taste like campfire cooking.

Bubbly, golden Käsespätzle loaded with Emmentaler cheese and caramelized onions. This cozy German noodle casserole bakes in just 30 minutes for a rich, comforting weeknight dinner.

Old-fashioned Dutch chicken noodle soup simmered from scratch for 3 hours with a whole chicken, carrots, onion, and bay leaf. Simple, honest, and soul-warming.

Nachynka z kapusty: Ukrainian cabbage and sauerkraut filling with sauteed onions, butter, and black pepper. A traditional Christmas Eve pyrohy and holubtsi filling from Western Ukraine.

Jack's turkey burgers ground from skinless turkey thighs with parsley, fresh thyme, breadcrumbs, and minced onion. Charcoal-grilled patties with deep flavor and a juicy interior.

Simple crockpot Corned Beef and Cabbage that cooks for 10-12 hours on low. Just beef, onions, garlic, and bay leaves for hands-off weeknight Irish comfort food.

Crispy pan-fried chicken patties coated in matzo meal, made with leftover cooked chicken, egg, and onion. A traditional Jewish-style recipe that's quick, simple, and Passover-friendly.

Light chicken salad sandwich filling with shredded carrots, celery, grated onion, and light mayo. Make it ahead and stash it in the fridge for quick lunches all week.

Three-ingredient foil-wrapped rump roast braised low and slow with onion soup mix and red wine. Fork-tender beef with a savory, wine-enriched pan sauce.

Classic Jewish chopped liver made with chicken livers sauteed in schmaltz with onion and garlic, mixed with hard-boiled eggs. Includes instructions for rendering your own chicken fat.

Salsa verde with boiled tomatillos and serrano chile pureed smooth, then mixed with raw onion, cilantro, lemon juice, and olive oil. Bright, tangy, and quick to make.

Slow cooker braised leeks with onion, garlic, tomato, and vegetable stock, finished with fresh dill. A gentle, hands-off side dish that cooks itself over 6-10 hours.