5,274 red onion recipes

A weeknight spin on the French classic: flank steak stir-fried with mushrooms, red wine, toasted almonds, and balsamic vinegar, served over steamed red potatoes. Bourguignon flavor in under 75 minutes.

Browned chicken and Italian sausage simmer with peppers, zucchini, and mushrooms in a tomato-herb sauce that practically cooks itself in your crockpot.

Black bean stew baked over brown rice with sharp cheddar, cumin, oregano, and red wine. Bubbly, cheesy, and packed with warm spices in every bite.

Sea scallops simmered in a spicy fresh tomato sauce with red wine, garlic, and basil, tossed with fettuccine and finished with grated Parmesan.

Four-bean salad with green beans, wax beans, chickpeas, and kidney beans in a sweet vinegar dressing with bell peppers and scallions. A make-ahead potluck classic.

A lighter vegetarian lasagna with homemade veggie-red wine tomato sauce, ricotta, fresh spinach, and nonfat mozzarella. Ovo-lacto friendly and packed with vegetables in every layer.

Layered Tex-Mex turkey casserole with homemade spiced tomato sauce, corn, bell peppers, tortilla chips, and melted Monterey Jack. The best use for leftover turkey.

A competition-style Texas chili with coarse-ground beef chuck, no beans, and a bold spice blend of cumin, oregano, woodruff, and pequin chilis. Simmered for hours and thickened with corn flour.

Try something different when it comes to salads with this scrumptious potato salad that will have you reaching for a second and maybe third helping!

A weeknight-friendly mushroom risotto made with converted rice, champagne, and cream of mushroom soup. Creamy, earthy, and on the table in 30 minutes with no constant stirring required.

Grilled butterflied leg of lamb marinated in Burgundy wine, fresh ginger, soy sauce, honey, and lemon. Bold, savory, and charred over medium coals.

Spicy red lentil soup with mustard greens, dry-toasted cumin and cinnamon, and a finishing splash of white wine. A Middle Eastern-leaning vegetarian soup with deep spice and a peppery green bite.

Vegetable pasta sauce loaded with zucchini, mushrooms, carrot and a secret of blended chickpeas that add body and protein to a red-wine tomato base. A hearty, vegan sauce that eats like a meaty ragu.

Baked artichoke and shrimp dip with cream cheese, Parmesan, picante sauce, and mayonnaise. A hot, creamy, spicy party dip ready in 35 minutes.

German-style potato salad with a warm beer dressing made from butter, flour, mustard, and a full cup of beer. Crispy bacon, onion, and celery get tossed in after the potatoes soak up the tangy, malty dressing.

Szechuan noodle salad with fettuccine in a spicy peanut sauce made with ginger, garlic, chili paste, and sesame oil, surrounded by julienned vegetables and ham.