2,277 red onion recipes

A copycat Bull's Eye BBQ sauce simmered from ketchup, tomato sauce, brown sugar, mustard, and Worcestershire into a thick, tangy-sweet, smoky barbecue sauce. Pantry staples, big cookout flavor.

Beef tenderloin kabobs marinated in red wine, olive oil, rosemary, and oregano with mushrooms, zucchini, red pepper, and cherry tomatoes. Grilled in 8 minutes.

Florida coleslaw with dill, red wine vinegar, green onions, and a light mayo dressing. A tangy, herb-forward slaw that's lighter than the traditional creamy style.

Basic spaghetti sauce simmers tomato sauce with sauteed onions, garlic, green pepper, basil, and oregano in under 30 minutes. A pantry-staple weeknight base for pasta or pizza.

Grilled bread salad with fresh figs, roasted red peppers, basil, and a balsamic-lemon vinaigrette. A summer grilled panzanella that turns stale bread into a smoky, fig-sweet main course salad.

Spicy Spam kabobs grilled with pineapple chunks wrapped in snow peas and red bell pepper, marinated in a lemon-thyme-oregano sauce with red pepper flakes. Served over rice for a fun, retro cookout meal.

Greek-style burger sauce with yogurt, cucumber, mint, oregano, cumin, and a splash of red wine. A homemade tzatziki-inspired topping for grilled burgers.

Grilled rib eye steaks brushed with a sweet-and-tangy honey Dijon glaze and charred alongside thick red onion slices. A fast, bold grilled steak dinner with a sticky mustard crust.

Napa cabbage and cilantro slaw with red bell pepper in a lime-garlic dressing with red pepper flakes. A crisp, light Asian-style coleslaw that's mayo-free and ready in 20 minutes.

Portuguese kale soup (caldo verde-style) with linguica or chourico, kidney beans, cabbage, and potatoes. A hearty New England-Portuguese immigrant classic.

Vegetarian lentil hazelnut loaf with romano cheese and basil, topped with a fresh red pepper tomato sauce. A satisfying meatless main with serious flavor depth.

Red bell pepper soup with fresh tomatoes, rosemary, thyme, marjoram, ginger, and cumin. Slow-simmered with red onion and garlic for deep, layered flavor.

Savory gazpacho with 8 fresh tomatoes, cucumber, red pepper, jalapenos, and red onion pulsed and chilled in a lime-spiked tomato juice broth. No cooking, all flavor.

Savory poached carp simmered in a sweet-tart broth of red onion, white wine vinegar, and lemon, served hot or chilled as a traditional jelled fish with beet horseradish.

This was very good. I had a 26 ounce jar of salsa and used almost all of it. I used the last 6-8 ounces at the end right before I served it.

To bring out the natural sweetness of ham and to keep it juicy during grilling, we glazed ham steaks with orange juice and tequila.