Recipes with onions
14,583 recipes
The Laird's Shrimp
Butter-sauteed shrimp with Scotch whisky, garlic, lemon juice, and basil. A rich, smoky pan sauce comes together in just 10 minutes with six simple ingredients.
Linguine with Tuna
Linguine with grilled tuna, sauteed bell peppers, fresh tomatoes, capers, and a splash of balsamic vinegar. A bright, Mediterranean-style pasta ready in under 30 minutes.
Poisson Au Champagne
French fish poached in champagne with onion, lemon, and thyme, finished with a silky egg yolk and champagne butter sauce. An elegant, classic technique that cooks the fillets in minutes.
Cream of Mushroom Soup#2
Light cream of mushroom soup made with fresh mushrooms, skim milk, chicken bouillon, and cornstarch. A low-fat homemade alternative to canned cream of mushroom soup.
Quick Corn Chowder
If you love corn chowder, then you will love this easy recipe that will instantly become one of your favorites!
Ravioli with Sweetbreads Sauce
Sweetbreads poached with onion, shallot, thyme, and bay, then finished in cream and veal stock. A New York masterchef ravioli sauce built on luxury offal.
Walnut & Herb Stuffed Grilled Eggplant Rolls
This summer appetizer is a great starter of the meal, they are so easy to make, and they are so delicious, also they are very handy to pick up, so great serve them at a party.
Okra with Onions
Indian-style okra with onions cooked in ghee with cumin, fennel seeds, turmeric, garam masala, and a blended onion-garlic-ginger paste. Vegetarian and richly spiced.
Prudhomme's Lemon Dill Chicken
Lemon dill chicken in the Paul Prudhomme style: boneless chicken breasts seasoned with dill, basil and pepper, then pan-seared and simmered in a tangy apple juice and lemon pan sauce. Low-fat skillet dinner.
Beans Bourguignonne
Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.
Sauteed Prawns with Fried Leeks
Sauteed prawns on a silky shrimp-carrot cream sauce, crowned with crisp-fried julienned leeks. Restaurant-style plated dinner with three distinct textures.
Sweet-Sour Red Cabbage
Sweet-sour braised red cabbage with bacon, apples, cloves, red wine, and wine vinegar. A classic German-style side dish simmered until tender and glossy.
Tomatillo Guacamole
Tomatillo guacamole made with cooked tomatillos, mashed avocado, jalapeno, and lemon juice. A tangy Mexican dip with bright, citrusy flavor that's ready in 20 minutes.
Tomato-Zucchini Casserole
Tomato-zucchini casserole layered with chili powder seasoning and topped with crispy breadcrumbs. A light vegetarian side dish that puts summer produce to work.
Mussel & Bacon Soup
Mussel and bacon soup with fresh mussels steamed open in a smoky bacon, tomato, and basil fish broth. A rustic, one-pot seafood soup ready in 40 minutes.
Mussels Mariniere
Classic moules mariniere steamed in white wine with onion, celery, and garlic. Just five ingredients and 20 minutes from start to finish for a simple French bistro dish at home.
Butter-sauteed shrimp with Scotch whisky, garlic, lemon juice, and basil. A rich, smoky pan sauce comes together in just 10 minutes with six simple ingredients.
Linguine with grilled tuna, sauteed bell peppers, fresh tomatoes, capers, and a splash of balsamic vinegar. A bright, Mediterranean-style pasta ready in under 30 minutes.
French fish poached in champagne with onion, lemon, and thyme, finished with a silky egg yolk and champagne butter sauce. An elegant, classic technique that cooks the fillets in minutes.
Light cream of mushroom soup made with fresh mushrooms, skim milk, chicken bouillon, and cornstarch. A low-fat homemade alternative to canned cream of mushroom soup.
If you love corn chowder, then you will love this easy recipe that will instantly become one of your favorites!
Sweetbreads poached with onion, shallot, thyme, and bay, then finished in cream and veal stock. A New York masterchef ravioli sauce built on luxury offal.
This summer appetizer is a great starter of the meal, they are so easy to make, and they are so delicious, also they are very handy to pick up, so great serve them at a party.
Indian-style okra with onions cooked in ghee with cumin, fennel seeds, turmeric, garam masala, and a blended onion-garlic-ginger paste. Vegetarian and richly spiced.
Lemon dill chicken in the Paul Prudhomme style: boneless chicken breasts seasoned with dill, basil and pepper, then pan-seared and simmered in a tangy apple juice and lemon pan sauce. Low-fat skillet dinner.
Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.
Sauteed prawns on a silky shrimp-carrot cream sauce, crowned with crisp-fried julienned leeks. Restaurant-style plated dinner with three distinct textures.
Sweet-sour braised red cabbage with bacon, apples, cloves, red wine, and wine vinegar. A classic German-style side dish simmered until tender and glossy.
Tomatillo guacamole made with cooked tomatillos, mashed avocado, jalapeno, and lemon juice. A tangy Mexican dip with bright, citrusy flavor that's ready in 20 minutes.
Tomato-zucchini casserole layered with chili powder seasoning and topped with crispy breadcrumbs. A light vegetarian side dish that puts summer produce to work.
Mussel and bacon soup with fresh mussels steamed open in a smoky bacon, tomato, and basil fish broth. A rustic, one-pot seafood soup ready in 40 minutes.
Classic moules mariniere steamed in white wine with onion, celery, and garlic. Just five ingredients and 20 minutes from start to finish for a simple French bistro dish at home.
