5,177 red onion recipes

Fiddlehead salad marinates frozen fiddleheads in white wine vinegar, Worcestershire, and hot sauce, then finishes with olive oil and green onions. A tangy spring side dish.

Silky cream cheese sauce thinned with cream and seasoned with celery salt, hot sauce, Worcestershire, and onion. No cooking required. Drizzle it on everything.

A yummy chili that is perfect on a cold winter day.

Old-fashioned ripe cucumber catsup made with overripe cucumbers, vinegar, sugar, cinnamon, and cloves. A heritage condiment perfect for using up end-of-season garden cucumbers.

Sarimsaaqli palaaw layers tender lamb, julienned carrots, and whole heads of sweet garlic over rice steamed Central Asian style. Each guest gets their own softened garlic bulb to squeeze over the pilaf.

Cheesy shredded potato casserole baked with melted cheddar, sour cream, scallions, and red pepper flakes. Potatoes are cooked in their skins, cooled, then coarsely grated for the best texture.

Short-cut chili con carne made in a slow cooker with lean ground beef, kidney beans, tomato sauce, and Worcestershire. A simple set-it-and-forget-it weeknight chili.

Crumbled cornbread loaded with andouille, tasso, and sautéed vegetables, moistened with smoky meat broth for a spicy Creole stuffing that elevates any roast.

Diced chicken simmered with bell pepper, onion, garlic, and rice in a spicy tomato sauce with a dash of nutmeg and hot sauce. Southern Creole comfort served with crusty bread.

Try something exotic with this salad which has ham and shrimp! Bound to be a favorite at your dinner table!

French potato salad dressed with olive oil, white wine, white wine vinegar, shallots, and tarragon instead of mayonnaise. A light, tangy, no-mayo alternative served warm or at room temperature.

Greek island chicken with sun-dried tomatoes, olives, white wine, cinnamon, and lemon simmered into a fragrant Mediterranean sauce. One-skillet dinner over rice.

A simple slow cooking recipe that will have a hearty soup ready to be eaten when you get home from work.

Salsa gruda is a chilled fresh tomato salsa with crushed coriander seeds, mustard seeds, and a splash of red wine vinegar. A no-cook condiment built for grilled chicken or fish.

A robust beef and pork chili from legendary chef Pierre Franey with coarse-ground meat, kidney beans, chile caribe, and a rich tomato-beef broth. Ready in 40 minutes.

No need to use store bought seasoning mix. Control the salt level and use your own.