Recipes with white onion

Onion and potato soup built on sweet butter-cooked white onions, shredded potato, garlic, and prosciutto, finished with grated Romano. A rustic Italian-style soup ready inside an hour.

Very easy to put together. Tastes delicious and it's also nutritious enough to start up your day.

Quick, easy and delicious. No need to run to the store. This homemade version tastes so much better, and it's good for you.

This is a cheese enchilada casserole. Beans, cheese, onions, Mexican chile sauce (not very spicy) and corn tortillas are layered in a casserole and then it's baked in the oven until bubbly.

My mother's recipe from a page torn out of a cookbook years ago. Great for leftovers.

This was my grandmother's recipe and it is to die for. It's a twist on the traditional Pickled Cucumber...nom nom =)

Use ground turkey to make meatballs, loaded with fresh veggies, and brown rice, this hearty soup is nutritious and delicious.

Roasted butternut squash with cooked seasoned pinta beans, stuffed into the warmed tocos, sprink some crumbled feta cheese on top, a perfect side dish or vegetarian main dish.

A quick and easy breakfast scrambled eggs with some Mexican flair!

Enchiladas is one popular Mexican food, this version uses black beans enriched with onions, garlic and cumin as the filling and salsa verde for the sauce.

Chilled curried pumpkin soup purées spiced pumpkin with butter-sautéed onions, bay, and nutmeg, then thins with milk for a velvety bowl that works hot or cold. A versatile do-ahead soup.

Easy, vegetarian, tortellini soup that's filling and darned tasty. Italian cheese tortellini in a tomato based stock with mushrooms and lentils.

Quick, easy, tasty and creamy way to prepare carrots in a rich creamy sauce.

The idea of Korean Tacos trucks and the delicious tacos they produce intrigued me. I developed this as my own version of an Asian flavored taco.

These are great party pickles that are ready in a flash, no need to wait weeks. A great way to add zing to otherwise boring zucchini.

Roast beef steamed in the clay pot is a different experience. The meat has a delightful texture you can't find in beef cooked any other way.

A "quick" kicked-up slow cooker or CrockPot baked beans recipe. Starting with canned baked beans and augmented with two more kinds of beans, bacon, and onions, get this recipe on the table in record time.

Chicken and sausage chili loaded with smoked sausage, tender chicken and a trio of fresh chilies. Tangy tomatillos and a two-stage spice blend give this Dutch oven chili real depth. Top with sour cream and cheese.

Chunks of lobster meat sauteed in butter, peppers, garlic and onions served over bowtie pasta.

Quinoa is high in fiber, protein and gluten free. To make this quinoa lasagna, we use a spring-form pan layered with different flavored quinoa and vegetables, colorful and incredibly tasty.

A meat-less loaf with a quick and fresh tomato sauce. Freezes well, an easy make-ahead favorite packed with chunks of corn, lentils and rice. One of the best vegetarian loafs I've ever tried.

Under the gooey melted provolone of the original version you get from Applebee's is a unique round crouton that's made from bread similar to a hamburger bun. So that's exactly what we use in copycat version of the recipe.

An excellent rendition of Coq au Vin - chicken cooked in red wine for the crockpot. The sauce is packed with layers of flavor, perfectly balanced and the chicken was fall apart tender.

Cowboy pot roast braised with dried apricots, blanched leeks, and lemon zest in beef stock. A Western-style braise with sweet-savory depth and fork-tender beef.

A fondue-style Swiss cheese dip melted in white wine with brandy, smoked ham, garlic, and a dusting of nutmeg. Ready in 25 minutes and built for a crowd.

Salsa de albañil, or Bricklayer's Salsa, is a chunky Mexican tomatillo salsa with roasted tomatillos, cilantro, onion, and garlic. Pounded in a mortar for rustic texture. Ready in 10 minutes flat.

Cheesy pea soup: sweet green peas blended with onion and fresh mozzarella into a creamy, vibrant soup, no cream needed. A vegetarian bowl from just four ingredients in 30 minutes.

Grilled tofu skewers with summer vegetables: tofu frozen in teriyaki overnight for chewier, more absorbent cubes, then grilled with peppers, onions, and mushrooms and glazed with barbecue sauce.

Fresh avocado filling with serrano chiles, cilantro, lime, and white onion makes a chunky, zesty spread for sandwiches, tacos, and wraps. No cooking required.

Stir-fried vegetable stew drenched in a spicy peanut sauce with ginger, garlic, and red pepper flakes. Loaded with broccoli, cabbage, cauliflower, and bell peppers. Ready in 30 minutes.

Chilled fresh tomato salsa over hot angel hair pasta with Roma tomatoes, red and yellow peppers, basil, and extra-virgin olive oil. A no-cook summer sauce with Romano cheese on the side.

Pappardelle smothered in a chunky red sauce with artichokes, roasted peppers, cannellini beans, and sun-dried tomato pesto. Hearty, rustic Italian comfort in 40 minutes.

This is a really tasty taco dish. I was impressed at the ease of preparation, as well as the wonderful flavor.

Pollo con orégano: Mexican chicken braised with onion and broth, coated in a garlic-oregano paste, rested to marinate, and finished on the grill until lightly charred.

Three beans simmer with tomatoes, jalapeños, and a full can of beer in this hearty vegetarian chili. Cumin and chili powder bring the heat home.

Orange venison stew with mushrooms, shallots, white wine, tomatoes, and potatoes baked in a casserole. A refined wild game stew with citrus and earthy depth.

Full-spread taco bar: chipotle-spiced ground beef simmered in tomato broth, chunky homemade guacamole with lime and garlic, and fresh serrano pico. Twelve tacos' worth of filling with every fixing on the table.

Flank steak burritos layer juicy poached-then-julienned steak with red onion, jalapeño, tomatoes, and olives, rolled in flour tortillas and served with avocado dip. A party-ready Mexican classic.

Roasted Cornish game hens marinated in tomatillo-chipotle salsa with a creamy pan sauce, green beans, and onions. A smoky, elegant one-pan dinner with Mexican flavors.

Gulf Snapper with Avocado & Tomatillo Salsa recipe

Italian stufato of swordfish and shellfish: seared swordfish braised with clams, mussels, tomatoes, black olives, and rosemary in a garlicky shellfish broth.

Healthy chicken fajitas with poached and seared chicken breast, colorful bell peppers, homemade pinto beans, and fresh tomato salsa. A complete from-scratch Tex-Mex dinner.

Yogurt-marinated pork kabobs with cumin, coriander, garlic, and lemon juice, grilled with bell peppers, onions, and cherry tomatoes. Marinate overnight for tender, flavorful meat.

Ranch-style slow cooker beef braises stewing beef and whole small onions in a brown gravy spiked with red wine vinegar, cloves, bay, and thyme. Set it and forget it for fork-tender results.

Smoked salmon with Irish brown soda bread, mixed greens, capers, and cherry tomatoes. A classic appetizer plate served with lemon, butter, and a drizzle of good olive oil.

Traditional Mexican beans cooked in a pot (frijoles de olla) with just onion, lard, and salt. Slow-simmered from dried beans for 3 hours until tender and soupy. The foundation of Mexican cooking.

Red Snapper, Veracruz (Huachinango Ala Veracr) recipe

Microwave antipasto with tuna, olives, peppers, mushrooms, and carrots in a tangy tomato-ketchup sauce. Make-ahead appetizer that keeps for two weeks in the fridge.