Recipes with onions

Tex-Mex style tacos with heavily seasoned ground beef, pan-fried homemade crispy corn tortilla shells, cheddar, fresh tomato, and shredded lettuce. Crunchy, messy, and the exact taco night you grew up with, no kit required.

Savory baking powder biscuits with sauteed onion and shallot mixed into the dough. A food processor method for flaky, tender biscuits with a sweet onion flavor.

Rosemary new potato salad with olive oil, malt vinegar, fresh dill, and red bell pepper. A no-mayo, herb-forward picnic side that holds up warm, room-temp, or cold.

Creamy garlic soup pureed with potatoes, carrots, celery, and two whole bulbs of garlic. A vegan, no-cream soup where potatoes provide the silky body and garlic brings bold flavor.

Mexican-style burger toppings with salsa, cumin, oregano, lettuce, and tomato. A quick, flavorful way to give grilled hamburgers a Tex-Mex twist in just 5 minutes.

Colorful vegetarian Spanish rice loaded with zucchini, bell peppers, and tomatoes in savory Southwest spices. Meatless comfort food ready in 40 minutes.

Spaghetti with pork chops simmered in tomato soup sauce with onion and green bell pepper. A retro weeknight pasta with pantry-staple ingredients.

Broiled lamb chops topped with sliced onion and melted Swiss cheese. A simple 3-ingredient lamb dish that goes from broiler to table with minimal effort.

Lentils and spaghetti tossed with sauteed kale, ham, cumin, and red pepper flakes in chicken broth. A hearty, high-protein pasta loaded with greens and earthy lentils.

Chow mein on a bun with ground beef, bean sprouts, and water chestnuts in a soy-molasses-ginger sauce. A retro American-Chinese sloppy joe served on toasted hamburger buns.

Creamy carrot-orange soup pureed with fresh orange juice, tomato paste, honey, and rice for body, topped with toasted cashews. A velvety blended soup with bright citrus flavor.

Tortilla torte: tortillas layered with mashed pinto beans, picante green chile sauce, Monterey Jack and olives, baked and cut in wedges. A light vegetarian Mexican stack served over greens.

Slow cooker pot roast rubbed with seasoned salt, paprika, and pepper, then braised in beef bouillon for 8-10 hours. Fork-tender, hands-off, and endlessly adaptable.

Louisiana crawfish etouffee with a dark roux, holy trinity vegetables, tomatoes, and cayenne served over rice. A Cajun classic built on a proper 10-minute dark roux.

Double corn brunch bake with whole kernel corn folded into a soft cornmeal-egg batter. A vegetarian breakfast casserole that doubles as a side dish, topped with fresh salsa.

Slow cooker chili built from cubed beef chuck, dried pinto beans, tomatoes, and a backbone of chili powder, cumin, and garlic. Everything goes in the crock for a low, hands-off simmer that turns the chuck fork-tender.