1,326 sweet onion recipes

Green tomato catsup made with apples, cabbage, bell peppers, and hot chilies in a tangy vinegar brine with pickling spices. A classic big-batch canning recipe for end-of-season tomatoes.

Hearty three-bean chili with black beans, kidney beans, and pinto beans simmered in tomato-chili broth with bell peppers, topped with sour cream and fresh diced peppers. Meatless, protein-packed comfort.

Pea purée can serve as a garnish, a side dish, or as a spread on crackers or vegetable sticks. Use it as a bed upon which the main item in your entrée can rest. For example, sauté some scallops and place them on a pool of the pea purée.

Browned chicken legs simmered in a balsamic-tomato sauce with tri-color bell peppers, olives, and garlic. Finished with toasted pine nuts and fresh basil for a vibrant Mediterranean one-pan dinner.

Low-fat spaghetti Napoli loaded with bell peppers, mushrooms, tomatoes, and basil. A colorful vegetarian pasta dinner that's on the table in just 20 minutes.

Homemade Mexican Spanish rice toasted golden in a skillet with tomatoes, garlic, onions, and bell pepper. This easy one-pot side dish simmers to fluffy, savory goodness in just 35 minutes.

Louisiana red beans and rice with kidney beans, andouille sausage, tasso ham, and pickled pork, thickened with file powder. A chef-level Creole classic with layered smoke and spice.

Green tomato relish with onions, red bell peppers, and banana peppers in a tangy white vinegar brine with pickling spices. A classic end-of-season canning recipe that yields 11 pints.

Colorful lentil salad with charred red, yellow, and orange bell peppers, dried apricots, and cumin-coriander dressing. Broiled peppers add smoky depth to tender green lentils.

Creamy cheese grits spiked with serrano chiles, red bell pepper, and scallions. A Tex-Mex twist on a Southern classic that's on the table in 30 minutes.

Italian vegetable brochettes with angel hair pasta: grilled eggplant, zucchini, fennel, bell peppers, and mushrooms over thyme-smoked coals, tossed with pasta in a tomato-thyme marinade sauce. Vegan, oil-free.

Sauteed chicken breasts topped with marinated artichoke hearts, red bell pepper, onion, and fresh basil in a white wine pan sauce. Light, bright, and ready in 40 minutes.

Polenta triangles with green chiles, roasted red peppers, corn, and sharp cheddar. Cooked polenta set in a pan, sliced into triangles. Stovetop or microwave method.

Paprika pork chops dredged in a mild-and-hot paprika blend, simmered in white wine and plum brandy with sauteed onions, garlic, and a sour cream sauce.

Vegetarian Mexican stuffed peppers filled with brown rice, black beans, cumin, and chili powder, baked in a tomato sauce. A hearty plant-based main dish with warm Southwestern spices.

End-of-the-garden pickles loaded with peppers, cucumbers, carrots, beans, and cauliflower in a sweet vinegar brine with mustard and celery seed.