2,233 red onion recipes

Low fat yogurt onion dip blends plain yogurt with grated onion, lemon juice, parsley, horseradish, and a dash of hot sauce. A lighter alternative to sour cream onion dip with the same satisfying tang.

A hearty soup that can pretty much go with anything else you serve for lunch or dinner.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

Ground chicken breast meat ring baked in a fluted bundt pan with spaghetti sauce mix, bell peppers, and onions. A lighter meatloaf with an impressive ring shape.

Red bean soup with beef, celery, lemon, and Worcestershire sauce, pressed through a sieve for a smooth, thick puree. A hearty old-fashioned bean soup ready in about 40 minutes.

Homemade Creole sauce with okra, tomatoes, green peppers, onions, and sherry blended smooth. A versatile Louisiana-style sauce with heat from hot sauce and depth from chili sauce.

Hot pork stir-fry served over crisp shredded lettuce with teriyaki-glazed zucchini, radishes, and onions. A warm-meets-cool salad that's on the table in 30 minutes.

Crispy bacon, beaten eggs, and Parmesan tossed with hot spaghetti for a quick carbonara-style dinner. Ready in 30 minutes with just a handful of pantry staples.

Toor dal with tadka: split pigeon peas boiled with turmeric, finished with a sizzling oil tempering of popped mustard seeds, cumin, onion, garlic, and chili. A quintessential South Indian vegan comfort dish over rice.

Skillet macaroni barbecue: elbow pasta simmered one-pot with stewed tomatoes, barbecue sauce, sweet corn, peppers, onions, and melted cheddar on top. A vegetarian weeknight skillet dinner that tastes like a cowboy diner plate.

Crispy baked polenta triangles topped with roasted red peppers, fresh basil, and Parmesan. A light, low-fat Italian appetizer with golden crunch and creamy center.

Red potato salad with a tangy grainy mustard and yogurt dressing, scallions, celery, and black olives. Low-fat, mayo-free, and great served warm or cold.

Olive oil lentil vegetable soup with green lentils, potato, carrot, celery, and tomato simmered into a rustic, high-fiber vegan bowl with shallots and fresh parsley.

Cajun-style barbecue sauce simmered low with onions, sweet red bell peppers, white wine, honey, and a hint of dried mint. A from-scratch sauce with serious depth and Louisiana character.

Gingered holiday chutney simmers Anjou pears, red and green bell peppers, lemon, lime and crystallized ginger in a brown sugar vinegar syrup. A sweet-tangy condiment for cheese boards, ham, turkey or roasted pork.

Dilled potato and apple salad with snow peas, celery, and green onions in a light white wine vinaigrette. A mayo-free potato salad with crisp textures and fresh dill.