6,896 onion recipes

Pasta e fagioli (pasta fazool) with red kidney beans, crushed tomatoes, and vegetables simmered into a thick, hearty Italian soup. Vegetarian comfort food made from dried beans.

Creamy grilling sauce for lobster tails made with mayonnaise, ketchup, lemon juice, and Worcestershire. Whip it up in 5 minutes and brush it on for charred, tangy, buttery lobster off the grill.

Traditional Scottish lamb and barley soup simmered with turnip, carrots, and celery. Bone-in lamb builds a rich broth while pearl barley adds hearty body.

Simple Indian lentil dhal with turmeric, cumin, cardamom, and fresh ginger. Vegan, high-protein, and simmered to a thick, creamy consistency. Serve over rice.

Szechwan sesame noodles pan-fried into a crisp pancake, then drizzled with a hot sesame peanut sauce. The crunchy-outside, soft-inside noodle base with classic Chinese restaurant flavor.

Chilled carrot and cantaloupe soup pureed silky smooth with coriander and cumin, finished with a feathered yogurt garnish. An elegant cold soup for summer entertaining.

Pantry stir-fry with canned chicken, mushrooms, peas, pimientos, and leftover rice. Ready in 25 minutes from shelf-stable ingredients. The original meal-in-one rescue dinner.

Vegan stuffed mushrooms filled with a fresh tomato, garlic, scallion, and chive salsa dressed with olive oil and lemon juice. Light, bright, and no cheese needed.

Chilled cucumber dill soup blended smooth with soy milk for a creamy, dairy-free summer soup. A light vegan cucumber soup with garlic and fresh dill served cold.

This quick but succulent chicken dish is the perfect dinner to prepare after coming home from a long day at work.

Quick, easy and delicious corn salad satisfies everyone!

This stir fry is made with lean pork, variety of vegetables, and Chinese seasonings. It' quick, easy and very tasty, serve it over a bed of rie, a great busy weeknight meal.

Santa Fe spicy baked black beans with chipotle puree, ancho chiles, molasses, and two vinegars in a smoky-sweet sauce. Baked for an hour until thick and saucy. Serve in warm corn tortillas.

Maple barbecued caribou ribs marinated overnight and slow-roasted for 3 hours in a sauce of maple syrup, ketchup, Worcestershire, and juniper berries. Wild game meets Canadian-style BBQ.

Loaded vegetable oxtail soup with butter-browned tails, carrots, turnips or cabbage, celery, and a splash of sherry. A French-leaning broth fortified with thyme, bay, and beef stock for restaurant-style depth.

Overnight coleslaw uses a hot vinegar dressing instead of mayo, making it ideal for picnics and BBQs. Holds in the fridge for days without going soggy or weeping water.