Recipes with onions
12,965 recipes
Spinach& Cheese Pie
Spinach and cheese pie with a homemade yeast crust, stuffed with wilted spinach, mozzarella, black olives, and raisins for a savory-sweet Italian-inspired bite.
Vegetable Broth
Homemade vegetable broth simmered with leeks, fennel, turnips, carrots, mushrooms, herbs and white wine. A clear, flavorful stock base for vegetarian soups, risottos and braises. Yields 8 cups in under an hour.
Ginger Carrot Soup
A spicy soup that can be served hot or cold. Fresh baked biscuits are a nice accompaniment.
Pasta Primavera (Lacto)
Pasta primavera in a light evaporated milk sauce with mushrooms, bell peppers, and garlic sauteed in dry sherry. A low-fat vegetarian pasta with no butter or cream.
Quick Vegetable Stock
This savory vegetable stock is quick and easy to make and is perfect to use when making soups.
Saucy Turkey Pie
Saucy turkey pie shapes a chili-sauce-spiked ground turkey shell around a creamy scalloped potato filling with mushrooms and Parmesan. A meat-crust dinner pie with a broiled top.
Summery Cuke Soup
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.
Sharon's Minestrone
Hearty minestrone soup with bacon, pearl barley, kidney beans, and vegetables in a beefy tomato broth. A thick, filling one-pot soup with Italian herbs and a smoky backbone.
Tom's Summer Veggies
Easy four-ingredient summer veggie sauté with yellow squash, zucchini, tomatoes, and onion. A farmers market side dish that highlights peak-season produce with minimal fuss.
Linguine Alle Vongole
Classic Italian linguine with fresh clams in white wine garlic sauce. Briny clam broth, butter, and parsley create an elegant seafood pasta ready in 45 minutes.
Hearty Vegetable Broth
Homemade vegetable broth simmered 3-4 hours with onions, garlic, carrots, celery, leeks, potatoes, and soy sauce. Freeze in containers for a rich, low-fat base for soups and stews.
Easy Tofu Burgers
Easy five-ingredient tofu burgers with crumbled tofu, sauteed onion, and bread crumbs. Pan-seared meatless patties ready in 40 minutes and freeze-friendly for weekday lunches.
Perfect Poached Chicken
Poached chicken breasts cooked gently in an aromatic broth with carrot, onion, celery, and peppercorns, then left to cool in the pot for juicy, sliceable meat. The base for chicken salad, sandwiches, and casseroles.
Rice & Pine Nuts
Brown rice pilaf with toasted pine nuts, sweet raisins, garlic, and fresh parsley. A Middle Eastern-inspired whole grain side dish with nutty texture and bright herbs.
Salsa Cruda
Fresh salsa cruda (pico de gallo) with raw tomatoes, onion, jalapenos, lime juice, and cilantro. No cooking required. Pulse in a food processor or chop by hand for chunky or smooth salsa.
Peas Braised in Tomato (Piselli Alla Napoletana)
Piselli alla Napoletana, tender green peas braised in tomato paste with olive oil and onion. A classic Neapolitan side dish with just six ingredients and big Italian flavor.
Spinach and cheese pie with a homemade yeast crust, stuffed with wilted spinach, mozzarella, black olives, and raisins for a savory-sweet Italian-inspired bite.
Homemade vegetable broth simmered with leeks, fennel, turnips, carrots, mushrooms, herbs and white wine. A clear, flavorful stock base for vegetarian soups, risottos and braises. Yields 8 cups in under an hour.
A spicy soup that can be served hot or cold. Fresh baked biscuits are a nice accompaniment.
Pasta primavera in a light evaporated milk sauce with mushrooms, bell peppers, and garlic sauteed in dry sherry. A low-fat vegetarian pasta with no butter or cream.
This savory vegetable stock is quick and easy to make and is perfect to use when making soups.
Saucy turkey pie shapes a chili-sauce-spiked ground turkey shell around a creamy scalloped potato filling with mushrooms and Parmesan. A meat-crust dinner pie with a broiled top.
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.
Hearty minestrone soup with bacon, pearl barley, kidney beans, and vegetables in a beefy tomato broth. A thick, filling one-pot soup with Italian herbs and a smoky backbone.
Easy four-ingredient summer veggie sauté with yellow squash, zucchini, tomatoes, and onion. A farmers market side dish that highlights peak-season produce with minimal fuss.
Classic Italian linguine with fresh clams in white wine garlic sauce. Briny clam broth, butter, and parsley create an elegant seafood pasta ready in 45 minutes.
Homemade vegetable broth simmered 3-4 hours with onions, garlic, carrots, celery, leeks, potatoes, and soy sauce. Freeze in containers for a rich, low-fat base for soups and stews.
Easy five-ingredient tofu burgers with crumbled tofu, sauteed onion, and bread crumbs. Pan-seared meatless patties ready in 40 minutes and freeze-friendly for weekday lunches.
Poached chicken breasts cooked gently in an aromatic broth with carrot, onion, celery, and peppercorns, then left to cool in the pot for juicy, sliceable meat. The base for chicken salad, sandwiches, and casseroles.
Brown rice pilaf with toasted pine nuts, sweet raisins, garlic, and fresh parsley. A Middle Eastern-inspired whole grain side dish with nutty texture and bright herbs.
Fresh salsa cruda (pico de gallo) with raw tomatoes, onion, jalapenos, lime juice, and cilantro. No cooking required. Pulse in a food processor or chop by hand for chunky or smooth salsa.
Piselli alla Napoletana, tender green peas braised in tomato paste with olive oil and onion. A classic Neapolitan side dish with just six ingredients and big Italian flavor.
