Foods by "Onion" category| Page 38

Lamb Chops and Fresh Persimmon Chutney

Pumpkin Soup with Apple Schnitz "Croutons" '21' Club

Pickled Baby Squash

Author: Ruth Cousineau

Crispy Chicken Over Turmeric Lemon Cabbage and Peas

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Author: Rachel Gurjar

Creamy Black Bean Spread

Author: Nils Bernstein

Sweet Potato and Orange Foil Packs

Sweet-Potato and Orange Foil Packs

Open Face Prosciutto, Fresh Ricotta, and Red Onion Marmalade Sandwiches

An open-face sandwich layered with salty prosciutto, creamy ricotta, and a tangy-sweet red onion jam.

Author: Bon Appétit Test Kitchen

Ceviche Clásico (Classic Ceviche)

Author: Gaston Acurio

Samosas

Author: Huma Siddiqui

To Make Lobster Stock

Pasta with Sausage, Red Onion, and Lentils

Salmon Teriyaki with Carrots and Onions

Cheesy Loaded Sweet Potatoes

For a quick 15-minute dinner, you can steam the potatoes up to five days in advance. Serve with lots of fixings for an easy variation on the taco bar concept.

Author: Sarah Copeland

Grilled Tomato Sauce

Author: Michael Chiarello

Sunday Stash Marinara Sauce

This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.

Author: Anya Hoffman

Spinach and Sprout Salad

Onion and Bacon Tart

Author: Kay Rentschler

Braised Short Ribs with Carrots and Onions

Cebollitas Asadas

Cucumber and Radish Salad

Author: Michael Lindley

Wheat Berry Salad with Red and Green Onions

Sauteed Fennel, Capers and Arugula

Cornish Game Hens with Sweet Onion Compote

Bulgur and Black Eyed Pea Salad with Tomatoes, Onions, and Pomegranate Dressing

Author: Engin Akin

White Bean and Red Onion Salad

Rosemary and Mustard Breakfast Sausages

Breaded Onion Rings

Author: Gina Marie Miraglia Eriquez

Apple and Cranberry Chutney

Winter Vegetables and Bulgur

Carnitas Tacos with Green Onion Rajas

Chicken Liver Pâté

Boeuf Bourguignon

Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat...