6,896 onion recipes

Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.

Quinoa salpicon salad tossed with fresh cucumber, tomato, mint, and parsley in a zesty lime-chile vinaigrette. A bright, protein-rich Latin American side dish served cold.

Pot pie with greens: a vegetarian pot pie with potatoes, leeks, carrots, tomatoes, and mixed salad greens in savory broth, topped with biscuit crust. A meatless comfort dish for six.

Hearty lentils simmered with bell peppers, hot chilies, and fresh tomatoes in Middle Eastern spices. Healthy vegetarian main or side served hot or cold.

Roasted Cornish hen halves perched on sage-scented wild rice mounds, glazed with apple juice concentrate and served with roasted apple slices. An elegant dinner for four.

A whole pumpkin stuffed with herbed rice, sauteed mushrooms, spinach, and bell pepper, then baked until the flesh turns silky soft. A vegetarian showstopper.

Giardiniera, the classic Italian pickled vegetable jar packed with carrots, celery, bell peppers, cauliflower, and pearl onions in a sweet-spiced vinegar brine. Sandwich topper, antipasto staple, condiment for everything.

Whole trout baked with a sourdough bread stuffing of scallions, green pepper, parsley, butter, and white wine. Rustic lakeside cooking that comes together in 40 minutes.

Chinese-style crispy string beans flash-fried in a wok then tossed with soy sauce, sherry, garlic, minced pork, and sesame oil. A savory, blistered side dish ready in 30 minutes.

Kasha stuffed tomatoes filled with toasted buckwheat groats, mushrooms, celery, pine nuts, and fresh herbs. A hearty Eastern European-inspired vegetarian side, perfect for late summer harvest meals.

Creamy fish soup with fennel, hake and flounder, simmered in homemade fish stock with leek, carrot, and lovage. A two-fish European-style chowder finished with sour cream and chopped fennel fronds.

A layered casserole of spiced tomatoes, sweet corn, bell pepper, and onion with breadcrumbs and melted cheese baked until bubbly and golden. The ultimate garden-to-table side dish.

Italian sausage fettuccine with hot Italian sausage, onions, and a silky bechamel cream sauce. A weeknight spicy-creamy pasta that's ready in 40 minutes.

Nepal vegetable curry with potatoes, broccoli, tomatoes, and a spice blend of coriander, turmeric, cumin, and cayenne. A naturally vegan one-pot curry served over rice.

Vegan cabbage soup with tender tofu and whole-wheat dumplings in a soy-seasoned broth. Filling, nourishing, and completely plant-based.

Classic chef's salad piled high with salami, cubed turkey, tomato wedges, cucumbers, and mixed greens. Served with a zesty homemade Thousand Island dressing on the side.