Recipes with onions
14,583 recipes
Stuffed Baked Trout
Stuffed baked trout over caraway potatoes: whole trout stuffed with bacon, peppers, tomato, and onion, then baked with cream over a sliced potato bed.
Collards for a Feijoada
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.
Quick Stovetop Creamy Vegetable Soup
This 45-minute stovetop vegetable soup layers sweet potatoes, zucchini, and broccoli in chicken broth with shredded potatoes for natural thickness. Celery seed and cumin add unexpected warmth to the silky cream finish.
Hearty Beef Vegetable Stew
Slow cooker beef stew with chuck roast, potatoes, carrots, and onion seasoned with Old Bay. Just dump everything in the crockpot and let it cook on high for six hours.
Yogurt-Cucumber Salad
Yogurt cucumber salad with dill, dry mustard, and white vinegar. A cool, creamy, low-fat vegetarian side dish that comes together in 10 minutes flat.
Easy Refgrigerater Pickles
Easy refrigerator pickles with thin-sliced cucumbers and onions in a sweet-tangy brine of vinegar, sugar, mustard seed, celery seed, and turmeric. No canning equipment, no processing, just four days in the fridge.
Vegetarian Paella
Vegetarian paella simmers brown rice with saffron, leeks, peas, and black olives in a single pan. Spanish one-pot meatless main with golden hue from real saffron threads. Serve with toasted nuts.
White Veal Stock
White veal stock, the classic clear, pale fond blanc made by blanching veal and chicken bones, then simmering low with aromatics for hours. A neutral, gelatin-rich base for fine sauces and soups.
Beef Barbecue
Beef Barbecue: tender shredded chuck roast oven-braised in a tangy ketchup, Worcestershire, and brown sugar sauce. Three-hour cook delivers fork-shred meat for sandwiches or buns.
Onion Soup Fondue
French onion soup fondue with butter-sauteed onions simmered in beef broth, chilled to remove fat, then broiled with Monterey Jack cheese on thick sourdough toast.
Rapid Roast Turkey with Cream Gravy
Spatchcocked roast turkey with cream gravy: backbone-removed bird that cooks in half the time, finished with a rich gravy of turkey stock, heavy cream, and nutmeg.
French Onion Soup#1
Classic French onion soup with deeply caramelized onions simmered in beef broth and white wine, ladled into bowls with crusty bread and broiled under a bubbly Swiss and Parmesan cheese cap.
Potato Cheese Halibut
Baked halibut with a crispy potato flake and cheese crust made from Swiss, Parmesan, mayonnaise, and horseradish. Broiled golden on top for a crunchy, savory finish.
Shrimp & Scallop Kabobs #1
Grilled shrimp and scallop kabobs marinated in soy sauce, lemon, ginger, and garlic with pineapple chunks and zucchini. Overnight marinating builds bold Asian-inspired seafood flavor.
Slow Cook Spanish Rice
Slow cooker Spanish rice with ground beef, tomatoes, green peppers, and chili powder. Dump it all in the crock pot and let it simmer for 6 to 8 hours.
Yellow Rice
Indian yellow rice cooked with ghee, turmeric, saffron, whole spices, and green peas. Fragrant with cardamom, cinnamon, cloves, and bay leaves, topped with golden fried onions.
Stuffed baked trout over caraway potatoes: whole trout stuffed with bacon, peppers, tomato, and onion, then baked with cream over a sliced potato bed.
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.
This 45-minute stovetop vegetable soup layers sweet potatoes, zucchini, and broccoli in chicken broth with shredded potatoes for natural thickness. Celery seed and cumin add unexpected warmth to the silky cream finish.
Slow cooker beef stew with chuck roast, potatoes, carrots, and onion seasoned with Old Bay. Just dump everything in the crockpot and let it cook on high for six hours.
Yogurt cucumber salad with dill, dry mustard, and white vinegar. A cool, creamy, low-fat vegetarian side dish that comes together in 10 minutes flat.
Easy refrigerator pickles with thin-sliced cucumbers and onions in a sweet-tangy brine of vinegar, sugar, mustard seed, celery seed, and turmeric. No canning equipment, no processing, just four days in the fridge.
Vegetarian paella simmers brown rice with saffron, leeks, peas, and black olives in a single pan. Spanish one-pot meatless main with golden hue from real saffron threads. Serve with toasted nuts.
White veal stock, the classic clear, pale fond blanc made by blanching veal and chicken bones, then simmering low with aromatics for hours. A neutral, gelatin-rich base for fine sauces and soups.
Beef Barbecue: tender shredded chuck roast oven-braised in a tangy ketchup, Worcestershire, and brown sugar sauce. Three-hour cook delivers fork-shred meat for sandwiches or buns.
French onion soup fondue with butter-sauteed onions simmered in beef broth, chilled to remove fat, then broiled with Monterey Jack cheese on thick sourdough toast.
Spatchcocked roast turkey with cream gravy: backbone-removed bird that cooks in half the time, finished with a rich gravy of turkey stock, heavy cream, and nutmeg.
Classic French onion soup with deeply caramelized onions simmered in beef broth and white wine, ladled into bowls with crusty bread and broiled under a bubbly Swiss and Parmesan cheese cap.
Baked halibut with a crispy potato flake and cheese crust made from Swiss, Parmesan, mayonnaise, and horseradish. Broiled golden on top for a crunchy, savory finish.
Grilled shrimp and scallop kabobs marinated in soy sauce, lemon, ginger, and garlic with pineapple chunks and zucchini. Overnight marinating builds bold Asian-inspired seafood flavor.
Slow cooker Spanish rice with ground beef, tomatoes, green peppers, and chili powder. Dump it all in the crock pot and let it simmer for 6 to 8 hours.
Indian yellow rice cooked with ghee, turmeric, saffron, whole spices, and green peas. Fragrant with cardamom, cinnamon, cloves, and bay leaves, topped with golden fried onions.
