5,177 red onion recipes

Louisiana crawfish pie with the Cajun holy trinity, butter, crawfish tails, and green onions, baked in a double-crust pastry. Bayou comfort food at its best.

Marchand de vin sauce with red wine, mushrooms, ham, and shallots simmered in beef stock. A classic New Orleans French butter sauce for steaks and grilled meats.

Loaded Creole omelette with potatoes, ham, okra, red bell pepper, and cayenne, cooked in a skillet and puffed under the broiler. Brunch with a bayou kick.

A show-stopping caviar mold set in a tangy blend of sour cream, mayonnaise, lemon juice, and unflavored gelatin. Unmold, crown with sour cream and caviar, and serve as a retro-elegant party centerpiece.

Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.

French-style braised duck with olives, bacon, red wine, and Dijon mustard. A rustic country braise where the duck simmers low and slow until fork-tender, served over wild rice.

I prefer cherrystones for baked stuffed clams and clams casino. The chowder clams are best chopped for use in soups and sauce

Hearty three-bean casserole with kidney beans, limas, and pork-n-beans baked with browned beef, bacon, and tangy barbecue sauce: classic potluck comfort that feeds ten.

Feijoada slow-cooks black beans with cubed ham, pork loin, Italian sausage, cherry tomatoes, garlic, and a hint of orange zest. Hearty Brazilian-style bean and meat stew.

Explore a different taste with this crockpot recipe that's easy to follow, and easy to enjoy!

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.

Florida Keys conch chowder with smoky bacon, jalapeño heat, and a tomato-clam juice base. Manhattan-style red seafood chowder that tastes like the conch shacks of Islamorada.

Retro frosted liver pate made from braunschweiger mounded with garlic, onion, and basil, then coated in a cream cheese and hot pepper sauce frosting. A classic party spread served with dark rye crackers.

A spicy and delicious soup made from red kidney beans, ground beef and whole kernel corn.

Bulgur pilaf with pine nuts and red pepper: nutty bulgur simmered in broth with sweet bell pepper, then finished with toasted pine nuts and chives. A fast, wholesome side that comes together easily.

Button mushrooms simmered in a spicy Creole sauce with red wine, garlic, jalapeno, tomatoes, and oregano. A bold, low-calorie side dish ready in 25 minutes.