5,177 red onion recipes

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

Hot and sweet pepper beef kabobs marinate tender beef and bell peppers in a teriyaki glaze spiked with ginger, chili powder, and hot sauce, then hit the grill fast. Sweet, smoky, and ready in about 30 minutes.

Delicate steamed fish with ginger and scallions in classic Cantonese style. Light, healthy, and ready in minutes with fresh, clean flavors that shine.

Slow cooker Texas chili soup with ground turkey, kidney beans, stewed tomatoes, green chilies, and a bold cumin-chili spice blend. Dump-and-go comfort in a bowl.

Crunchy raw vegetable salad with slivered carrots, shredded red cabbage, zucchini, and scallions tossed in a light dill vinaigrette. Ready in 10 minutes, no cooking needed.

Lentils and brown rice with Canadian bacon, red bell pepper, and a soy-vinegar finish. One pot, 50 minutes, and packed with protein and fiber.

Saltsa Kima, the classic Greek meat sauce with ground beef, cinnamon, bay leaf, red wine, and tomatoes. Perfect over pastitsio, pasta, or moussaka.

Loaded Mexican potato wedges smothered in refried beans, salsa, green chilies, tri-color peppers, corn, and cilantro. A colorful, crowd-friendly Tex-Mex platter ready in 45 minutes.

Caramelized onions in rich beef broth and red wine, topped with toasted French bread and bubbling Swiss cheese. Classic bistro comfort soup.

A hunter's venison stew marinated overnight in red wine and vinegar, then braised with mushrooms, pearl onions, crispy salt pork, and gravy. Serve over wild rice with cranberry sauce for a proper game dinner.

Baked red snapper topped with a steamed yucca root, tomato, and vegetable relish seasoned with thyme and cayenne. The vegetables are steamed first, then spooned over the fish to finish baking together.

Cajun turnovers stuffed with the holy trinity of onion, bell pepper, and celery plus long grain rice, mushrooms, and hot sauce, wrapped in flaky crescent dough. A Festival favorite.

Old-fashioned celery relish with green tomatoes, cabbage, cauliflower, and red peppers in a tangy mustard-turmeric vinegar sauce. A classic canning recipe for fall harvests.

Roast pork tenderloin with sweet peppers and onions in a Worcestershire mustard pan sauce. A classic Sunday-dinner sheet pan roast with bold, savory finish.

Couscous with red peppers, onion, garlic, and cumin finished with lemon juice, olive oil, and fresh parsley. A quick side dish ready in 30 minutes.

Spicy Southwestern chili is real-deal Texas chili: chunks of sirloin browned and simmered low in tomato and beef stock with a deep, layered chile blend. No beans, plenty of heat, and big bold flavor for chiliheads.