Recipes with onions
12,965 recipes
Veal Olives
Veal olives: old-fashioned stuffed veal rolls with buttered bread crumb filling, onion, and clove, tied and pan-braised until tender. A vintage recipe garnished with hard-boiled egg slices.
Veal Olives
Veal olives: old-fashioned stuffed veal rolls with buttered bread crumb filling, onion, and clove, tied and pan-braised until tender. A vintage recipe garnished with hard-boiled egg slices.
Pecan-Stuffed Eggs
Pecan-stuffed deviled eggs with chopped pecans, mayonnaise, dry mustard, and a kick of grated onion. The Southern twist on the classic appetizer.
Vichyssoise 2
Vichyssoise made in the microwave with leeks, potatoes, chicken broth, and cream. This classic chilled French potato leek soup comes together in about 30 minutes without a stovetop.
Sweet-And-Sour Meat Loaf
Sweet-and-sour meatloaf is a classic ground beef loaf glazed in a sticky tomato, brown sugar, vinegar, and mustard sauce baked right onto the top during the final 10 minutes.
Creamy Onion Soup
Creamy onion soup with sauteed yellow onions, chicken broth, thyme, and a milk-flour finish. A quick, comforting weeknight soup that lands halfway between French onion and potato-leek.
Rosemary Onion Focaccia
Onion and rosemary focaccia: classic Italian flatbread with finger-dimpled olive oil top, soaked-and-sautéed sweet onions, kosher salt, and crushed fresh rosemary. Crusty edges, pillowy interior.
Hot Baked Peas
Baked peas layered with green bell pepper, onion, and canned tomatoes in a simple vegetable casserole. An old-fashioned side dish baked uncovered in tomato juice until tender.
Cipolle Arrositite (Roast Onions)
Italian roast onions (cipolle arrositite) baked whole in their skins with olive oil until soft and golden. Three ingredients, hands-off, and versatile as a side or antipasto.
Sangrita
Sangrita with tomato juice, orange juice, lime juice, minced onion, and hot sauce chilled and served over ice. The traditional Mexican chaser for tequila, or a tangy nonalcoholic refresher on its own.
Oven Omelet
Baked oven omelet with sour cream, mushrooms, green pepper, and melted cheese topped with crispy bacon. Feeds six, no flipping, just cut and serve.
Mushroom & Onion Spaghetti
Mushroom and onion spaghetti sauteed in olive oil with fresh tomato, basil, and oregano. A light, simple pasta ready in under 10 minutes.
Corn & Tomato Broth
Light corn and tomato broth made with fresh ears of corn, ripe tomatoes, and chicken broth, finished with a bright squeeze of lime. Ready in under 40 minutes.
Tomato Cups
Tomato cups marinate fresh tomatoes, green pepper strips, and onion rings in oregano-basil vinaigrette. A simple Italian-style summer salad you toss together in 10 minutes.
Grzyby Smietanie
Polish mushrooms in sour cream sauce with sauteed onions, butter, and paprika. A rich and velvety Eastern European side dish ready in under 30 minutes.
Paris Onion Soup
Creamy Paris-style onion soup with butter-simmered onions, milk, cream, and Parmesan-topped toast. The lighter, creamier cousin of classic French onion soup.
Veal olives: old-fashioned stuffed veal rolls with buttered bread crumb filling, onion, and clove, tied and pan-braised until tender. A vintage recipe garnished with hard-boiled egg slices.
Veal olives: old-fashioned stuffed veal rolls with buttered bread crumb filling, onion, and clove, tied and pan-braised until tender. A vintage recipe garnished with hard-boiled egg slices.
Pecan-stuffed deviled eggs with chopped pecans, mayonnaise, dry mustard, and a kick of grated onion. The Southern twist on the classic appetizer.
Vichyssoise made in the microwave with leeks, potatoes, chicken broth, and cream. This classic chilled French potato leek soup comes together in about 30 minutes without a stovetop.
Sweet-and-sour meatloaf is a classic ground beef loaf glazed in a sticky tomato, brown sugar, vinegar, and mustard sauce baked right onto the top during the final 10 minutes.
Creamy onion soup with sauteed yellow onions, chicken broth, thyme, and a milk-flour finish. A quick, comforting weeknight soup that lands halfway between French onion and potato-leek.
Onion and rosemary focaccia: classic Italian flatbread with finger-dimpled olive oil top, soaked-and-sautéed sweet onions, kosher salt, and crushed fresh rosemary. Crusty edges, pillowy interior.
Baked peas layered with green bell pepper, onion, and canned tomatoes in a simple vegetable casserole. An old-fashioned side dish baked uncovered in tomato juice until tender.
Italian roast onions (cipolle arrositite) baked whole in their skins with olive oil until soft and golden. Three ingredients, hands-off, and versatile as a side or antipasto.
Sangrita with tomato juice, orange juice, lime juice, minced onion, and hot sauce chilled and served over ice. The traditional Mexican chaser for tequila, or a tangy nonalcoholic refresher on its own.
Baked oven omelet with sour cream, mushrooms, green pepper, and melted cheese topped with crispy bacon. Feeds six, no flipping, just cut and serve.
Mushroom and onion spaghetti sauteed in olive oil with fresh tomato, basil, and oregano. A light, simple pasta ready in under 10 minutes.
Light corn and tomato broth made with fresh ears of corn, ripe tomatoes, and chicken broth, finished with a bright squeeze of lime. Ready in under 40 minutes.
Tomato cups marinate fresh tomatoes, green pepper strips, and onion rings in oregano-basil vinaigrette. A simple Italian-style summer salad you toss together in 10 minutes.
Polish mushrooms in sour cream sauce with sauteed onions, butter, and paprika. A rich and velvety Eastern European side dish ready in under 30 minutes.
Creamy Paris-style onion soup with butter-simmered onions, milk, cream, and Parmesan-topped toast. The lighter, creamier cousin of classic French onion soup.
