4,449 saute onion recipes

Fresh Southwestern corn and black bean salad with toasted pine nuts, red cabbage, cilantro, and a zesty lime dressing. A colorful vegetarian side ready in under 30 minutes.

Soft steamed buns filled with mushrooms, water chestnuts, bell pepper, and hoisin sauce, served with a soy-chili dipping sauce. Homemade Chinese bao that freeze beautifully for later.

Ham and hominy chowder with cubed red potatoes, sweet peppers, green chilies, and creamy milk. Southwestern-style chowder that doubles as leftover ham repurposing.

A copycat Swiss Chalet dipping sauce made from scratch with tomato juice, herbs, Worcestershire, Tabasco, and lemon juice. That iconic Canadian rotisserie chicken sauce, ready in 20 minutes on the stovetop.

Fruit chili relish combines tomatoes, peaches, apples, onions, and red peppers cooked down with pickling spices and cider vinegar. A sweet-tangy preserve for canning.

Spicy cottage cheese veggie dip blends raisins, curry powder, chili and onion into a creamy chilled crudite dip. High-protein, low-fat and ready in 20 minutes. Curry-meets-sweet flavor that hooks dippers.

Chilla puri are savory Indian whole wheat crepes studded with grated onion, green chili, and fresh cilantro, cooked on a griddle with ghee. Serve hot with mint chutney or pickle.

Chilled Bloody Mary soup with sauteed vegetables, tomato juice, Tabasco, and Worcestershire, served with a shot of ice-cold vodka at the table. A crowd-size cocktail in a bowl.

Black bean chili chowder made with canned black bean soup, tomatoes, corn, salsa, and green onions. A 20-minute pantry soup topped with sour cream.

Gingered snow peas stir-fried with mushrooms, scallions, sherry and soy sauce. Quick Asian-style vegetable side dish ready in 15 minutes.

Steamed red cabbage wedges and quartered red potatoes drizzled with a horseradish butter sauce with green onions. A simple vegetarian side dish.

Eggplant matzo mina layers broiled eggplant, softened matzo, homemade tomato sauce, and soy mozzarella into a Passover-friendly vegetarian casserole baked until bubbly.

Topig is a traditional Armenian Lenten dish: chickpea and potato dough wrapped around a filling of tahini, pine nuts, currants, and spiced onions, then boiled until firm. Vegan, hearty, and steeped in centuries of tradition.

A tangy kidney bean salad dressed in spiced non-fat yogurt with chili powder, cumin, and oregano. No cooking required. Serve over lettuce with cornbread for an easy Mexican-inspired lunch.

Homemade tomato catsup from fresh tomato pulp with cinnamon, paprika, vinegar, and mustard. Slow-cooked until thick for a rich, old-fashioned ketchup you can't get from a bottle.

Pressure cooker broccoli corn chowder with leeks and potatoes, ready in under an hour. Chunky, creamy, and packed with fresh vegetables.