2,747 sweet onion recipes

Italian giardiniera pickled vegetables with red peppers, cauliflower, wax beans, squash, radish, carrots, and onion in a basil-garlic brine. Water-bath canned for long pantry storage.

Hearty vegetable beef soup packed with potatoes, barley, winter squash, carrots, celery, peppers, and green beans in a tomato-thyme broth. A big-batch fridge-clearer that feeds 12 and improves overnight.

A lighter vegetarian lasagna with homemade veggie-red wine tomato sauce, ricotta, fresh spinach, and nonfat mozzarella. Ovo-lacto friendly and packed with vegetables in every layer.

Curried shrimp in a creamy sauce with golden raisins, orange marmalade, and half-and-half, spooned over split baked potatoes and topped with cucumber and mint.

Greek lamb souvlaki meatballs loaded into warm pita bread with shredded lettuce and a cool cucumber-yogurt-mint sauce. Seasoned with oregano, rosemary, thyme, and fresh lemon.

Critterless chili, a hearty vegetarian bean chili with serrano pepper, six cloves of garlic, cumin, cayenne, and spaghetti sauce as the tomato base.

Salsa meatloaf with a Tex-Mex spin: lean ground beef bound with crushed tortilla chips instead of breadcrumbs, jarred salsa, chili powder, peppers, and olives. A Sunday dinner with a little kick.

Fettuccine with chicken and peppers in a creamy basil-cheddar sauce over spinach pasta. Stir-fried broccoli and bell peppers keep it colorful and light.

Layered Tex-Mex turkey casserole with homemade spiced tomato sauce, corn, bell peppers, tortilla chips, and melted Monterey Jack. The best use for leftover turkey.

Lacto-vegetarian sweet potato soup with carrots, celery, peas, and a triple-herb blend of thyme, basil, and tarragon. Finished with nonfat sour cream for a lighter, meatless comfort bowl.

Everyone loves my hearty ground beef and bean chili!

Baked Idaho potatoes topped with a creamy broccoli, mushroom, turkey ham, and Dijon mustard sauce made with yogurt instead of cream. A lighter loaded potato that's microwave-quick.

This bread freezes well for 2-3 months if tightly wrapped. To serve, defrost overnight in the foil. To warm, place the thawed bread, still wrapped in foil in a 350F degree oven for 15-20 minutes. If reheated in this manner, the bread will retain its freshly baked qualities.

White gazpacho is the Spanish ajo blanco-style cold soup with almonds, cucumber, green pepper, and bread. No tomatoes, just creamy almond-cucumber refreshment for hot summer days.

Roasting concentrates flavors without adding fat and lends a buttery-soft texture.

Roasted vegetable pizza on prebaked Italian bread shells topped with zucchini, yellow squash, red pepper, and red onion in a red wine vinaigrette, finished with mozzarella and Parmesan.