4,007 onion recipes

Armenian lavosh flatbread with a simple yeast dough rolled thin, topped with sesame or poppy seeds, and baked crisp. Ancient cracker bread, perfect for cheese boards and dips.

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Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.

Twice-baked potatoes whipped with cream cheese, sour cream, and butter until fluffy, then stuffed back into their shells. The fanciest way to serve a spud.

Crisp-tender broccoli florets sautéed with garlic in butter and white wine toss with hot pasta for a quick vegetarian Italian side dish ready in 25 minutes.

Patates Yiahni, Greek braised potatoes slow-simmered in olive oil and tomato sauce with garlic and parsley. A simple, vegan-friendly Mediterranean side dish.

Blended spinach sauce with balsamic vinegar and garlic served over brown basmati rice. A no-cook, vegan-friendly puree ready in 15 minutes flat.

Carrot orange cilantro soup blended silky smooth with fresh orange juice, zest, and vegetable stock. A vibrant, vegan puréed soup with bright citrus and herbal notes.

Summer soup with potato, leek, watercress, and fresh basil in vegetable stock. A light, peppery vegetarian soup that celebrates green flavors without cream or heavy thickeners.

Vegetarian mostaccioli tossed in a slow-simmered crushed tomato sauce with Burgundy wine, walnuts, shallots, and fresh basil, then broiled under a blanket of bubbly mozzarella.

Golden-browned chicken simmered with zucchini, tomatoes, oregano, thyme, and briny green olives. A rustic Mediterranean one-pot meal served over white rice.

A bold beef barbecue sauce simmered with beer, chili sauce, pimento-stuffed olives, and butter. Briny, tangy, and ready in 15 minutes. Makes 1½ cups of pure backyard magic.

Elk or venison meat loaf topped with chili sauce uses water-softened bread as a binder for a lean, flavorful wild game loaf. Simple ingredients let the rich game meat shine.

A 10-minute blender salsa with tomato sauce, fresh jalapeños, scallions, and garlic. No cooking required. Bright, spicy, and ridiculously easy to throw together for taco night or last-minute snacking.

Vegetarian kasha soup with kombu broth, miso, sauerkraut, lima beans, mushrooms, cabbage, and potatoes. A hearty, umami-rich bowl ready in 30 minutes.

Chestnut-stuffed mushrooms on buttery whole-wheat croûtes: pan-fried mushroom caps filled with a chunky chestnut, onion, and nutmeg stuffing, grilled until bubbling. A festive vegetarian starter.