2,762 saute onion recipes

San Joaquin Glamour Salad stuffs a hollowed cabbage shell with ground cabbage, stewed figs, carrot, pineapple, and whipped cream dressing. A retro Central Valley showstopper from California's fig country.

Full-flavored borscht in 40 minutes flat, thanks to the pressure cooker. Beets, cabbage, carrots, parsnips, and tomatoes in a rich beef stock with caraway and allspice. Finished with vinegar and sour cream.

Authentic Ukrainian borscht from Kiev with beef chuck, ham bone, oven-roasted beets, cabbage, potatoes, and prunes for subtle sweetness. Topped with sour cream, dill, and crumbled bacon. Serves 12.

Red dragon pie is a vegetarian British-style shepherd's pie with adzuki beans and brown rice braised in tomato and herbs, blanketed with mashed potatoes and baked until the top browns. Hearty, meatless, freezer-friendly comfort food.

French-inspired pressure cooker beef with round steak, smoky bacon, white onions, new potatoes, and mushrooms braised in dry white wine. Tender, saucy, and on the table in 45 minutes.

Flounder fillets stuffed with a creamy brown rice, mushroom, carrot, and zucchini filling seasoned with dill. A light, elegant baked fish dinner with a built-in side dish.

Mediterranean bow tie pasta with Italian turkey sausage in a tomato-cinnamon sauce topped with crumbled feta. A Greek-inspired weeknight pasta with bold spice.

Gypsy schnitzel with breaded veal cutlets topped in a creamy bell pepper, onion, and mushroom sauce made with beef bouillon and heavy cream.

Make-Ahead: Baked Curried Beef and Sweet Potatoes recipe

Crispy sesame-crusted tofu steaks coated in black and white sesame seeds with whole wheat breadcrumbs. Low-fat, vegetarian, and on the table in 20 minutes.

It is a very great recipe, cod mix with slaw, perfect combination, the nutrition is enough.

Cajun-style crab boil with live blue crabs, corn on the cob, red potatoes, and tri-color peppers. A one-pot Southern seafood feast ready in 30 minutes that serves 4.

Stuffed shells florentine with jumbo pasta shells filled with spinach, mushrooms, cottage cheese, and garlic, baked in marinara. Lighter Italian comfort food.

Caribbean pigeon peas and brown rice salad with a lemon-honey-thyme dressing and island spice blend. A colorful, protein-rich cold salad with bold tropical flavors.

Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.

Mexican Chicken Salad with sour cream, cilantro, capers, cumin, and hot sauce - a creamy, spicy no-cook lunch served on lettuce with fresh avocado wedges. Ready in 40 minutes.