4,362 saute onion recipes

Enjoy this delicious yet filling stew in a cold winter day with some crusty bread. It makes you warm and satisfies your taste buds.

Slow cooker chicken cacciatore with two whole chickens braised in tomatoes, red wine, garlic, and Italian herbs. Set it, forget it, and feed a crowd of ten with zero effort.

Great northern bean minestrone with carrots, zucchini, cabbage, tomatoes, and elbow macaroni in a basil-oregano broth. Hearty, thick, and full of vegetables.

Classic Chinese Buddhist vegetable stir-fry with ten ingredients including cloud ear fungus, lily buds, bean thread noodles, and soy-spiced bean curd. A traditional Lunar New Year dish loaded with earthy, umami-rich flavors.

Rainbow trout marinated in lime and sesame oil, served with a green onion ginger mayonnaise spiked with soy sauce and lemon. An Asian-inspired fish dish.

Christmas vegetable salad mold: a savory gelatin holiday side built with chicken broth, yogurt, green peppers, radishes, dill, and scallions. Retro festive table presentation, diabetic-friendly.

Tofu wontons with ginger, garlic, and sesame oil filling, ready for deep frying or boiling in soup. Freezer-friendly for up to 2 months.

Littleneck clams steamed with sliced chorizo, shiitake mushrooms, sweet vermouth, white wine, and tomato sauce. Served with garlic-thyme toasted baguette for soaking up every drop of that broth.

A lean curry turkey stir-fry with snow peas, red pepper, celery, and scallions in a light sauce. Low-calorie leftover turkey done right in 30 minutes.

Myong's kimchi ferments napa cabbage, daikon, carrots, ginger, and garlic in rice vinegar and sea salt for weeks in the fridge. A crisp, bright Korean-style relish that builds more depth the longer it sits.

This is a very simple one-bowl meal, perfect for when you don’t have the time to spend cooking after work. You can easily double or triple the recipe and use the leftovers for lunch the next day.

Vegan unstuffed bell pepper soup with brown basmati rice, tomato paste, and loads of diced peppers in a savory tamari broth. All the flavors of stuffed peppers without the stuffing.

One-skillet Basque vegetable rice with tomatoes, zucchini, bell peppers, Spanish paprika, and thyme cooked in broth until tender. A healthy, hearty vegetarian main served straight from the cast-iron pan.

Garden-fresh vegetable soup with Roma tomatoes, new potatoes, corn cut from the cob, and a bouquet garni of oregano, parsley, and lemon zest. Ready in 30 minutes.

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.

Angel hair pasta stir-fry with toasted walnuts, snow peas, mushrooms, and a soy sauce glaze with red pepper flakes. A quick vegetarian weeknight dinner.