Recipes with onions

Mushroom and short rib soup with pearl barley, thyme, and sherry. A hearty, slow-simmered beef soup with chewy barley and earthy mushrooms in every bowl.

Mexican shrimp in chipotle sauce with broiled tomatoes, white wine, and lime-marinated shrimp. Smoky-spicy seafood main from the kitchens of central Mexico.

Homemade beef bouillon simmered for six hours from beef shank, soup bones, cloves, and root vegetables. Strained and reduced to a rich, clear broth.

Mushroom vegetable barley soup with a full pound of fresh mushrooms, carrots, celery, and pearl barley simmered in chicken broth with thyme and nutmeg.

Tuna almandine casserole made with noodles, canned tuna, mushrooms, and onion baked in almond sauce. Five minutes of prep, 25 minutes in the oven, dinner done.

Herb spinach bake with cheddar cheese, rice, eggs, thyme, and Worcestershire sauce. A savory spinach casserole side dish that feeds a crowd and comes together with minimal prep.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Indian-spiced okra in a savory sauce with caramelized onion, ginger, turmeric, green chili, and ground almonds. A quick vegetarian side dish ready in 30 minutes.

Sockeye salmon dip with lemon, fresh dill, mayonnaise, and whipping cream. No cooking required. Serve with veggies, black bread, or potato skins.

Turkey sloppy joes with ground turkey, bell peppers, onions, tomato sauce, and Worcestershire in a quick skillet. A lighter twist on classic sloppy joes ready in 35 minutes.

German-style tomato salad with a tangy vinegar, oil, and Worcestershire dressing seasoned with basil and thyme. Chilled and served on lettuce leaves.

Whole chicken braised in a clay pot with crispy bacon, onion, and garlic. Fall-apart tender bird cooked from a cold oven, finished with a simple pan-juice gravy.

So flavorful. Loved the topping varieties, and they went deliciously well with the soup. Will recommend this recipe.

Marinated flank steak grilled over hot coals after a 4-hour soak in a ketchup, Worcestershire, brown sugar, and garlic marinade. Sliced thin against the grain for maximum tenderness.

Homemade baked beans slow-cooked for 7 hours with white beans, molasses, ketchup, dry mustard, brown sugar, and apple cider vinegar. Old-fashioned, from-scratch Boston-style beans.

Sopa de Aguacate is a traditional Mexican avocado soup with mashed avocados stirred into a tomato-onion stock and finished with cream. Served with crispy fried tortilla croutons.