4,449 saute onion recipes

Traditional Portuguese salt cod and rice simmered with onions, tomatoes, and olive oil. A rustic northern Portugal classic with short-grain rice.

Old-fashioned uncooked cucumber relish with onions and vinegar. Chop, salt, pack in jars, and let time do the work. Ready after one month of curing for a tangy, crunchy condiment.

Traditional Mexican beans cooked in a pot (frijoles de olla) with just onion, lard, and salt. Slow-simmered from dried beans for 3 hours until tender and soupy. The foundation of Mexican cooking.

Dress up your chicken with this succulent dish that's easy to make and will feed your hunger in no time!

A tender and juicy pork roast made seasoned to perfection with your choice of barbecue sauce.

Thick-cut potato spears brushed with mayonnaise and baked until golden and crispy. Just four ingredients and the crunchiest oven fries you'll ever make.

Mjaddra is a Middle Eastern comfort dish of mashed lentils and rice with cumin, allspice, and golden fried onions stirred in. A hearty vegan staple served with radishes and salad.

Slow-cooked beets pureed with fresh watermelon and chicken stock into a stunning chilled soup. Just six ingredients create a silky, naturally sweet cold soup with a vibrant magenta color.

Brazilian-style sauteed collard greens (couve) for feijoada. Finely shredded collards cooked quick with onion in shortening, a traditional side for Brazil's national black bean stew.

Louisiana red beans and rice with the holy trinity, cumin, thyme, and hot sauce. A hearty vegetarian version of the Cajun Monday classic, served over steamed rice.

Salmon fillets encrusted in shredded potato with onion and tarragon, pan-fried until golden and crispy. A simple, elegant fish dinner ready in 30 minutes.

Senate bean soup with navy beans, smoked ham hock, potatoes, and an onion pique, half-pureed for a creamy-chunky texture. The famous US Capitol dining room recipe.

Atar allecha is a mild Ethiopian split green pea puree gently spiced with turmeric, fresh green chili, and a base of sautéed onion and garlic. Vegan, naturally gluten-free, and the perfect scoop for warm injera.

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

Sheftalia are traditional Cypriot barbequed sausages: ground pork and veal seasoned with onion and parsley, wrapped in caul fat, and grilled over charcoal until the caul melts into the meat.

Old-fashioned gooseberry relish with raisins, onion, brown sugar, and vinegar, spiced with cayenne, ginger, and turmeric. A tangy-sweet condiment for roasted meats.