Recipes with onion

779 recipes. Page 12 of 33

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Chili Paneer (Spicy Fried Cheese Stir-Fry)

Chili paneer comes out of Indo-Chinese cooking, the fusion style that grew from Hakka Chinese communities settled in Kolkata. Paneer, a fresh Indian cheese that holds its shape instead of melting, is dusted lightly with cornstarch and pan-fried until crisp outside and soft within. Soy sauce, chili sauce, and a little vinegar coat the cubes for only about 30 seconds, leaving them dry rather than sauced.

🏠 Everyday

Prep 15min Cook 12min 2 servings

Grilled Medium

Korean Grilled Tteokgalbi Patties

Ground beef and pork are combined two to one and worked in one direction for more than three minutes, until the mix sticks to the hands and turns smooth; that stickiness gives the thick patties their firm bite. The onion is minced fine and pressed lightly, leaving it a little moist rather than wrung dry.

🍱 Lunchbox

Prep 25min Cook 16min 4 servings

Soups Medium

Cioppino (Italian-American Seafood Tomato Wine Stew)

The stew is credited to San Francisco wharf fishermen who pooled their leftover seafood in one pot. The tomato and white wine broth simmers on its own first; mussels, white fish and shrimp follow at the end, one after another, for a short cook. Any mussels still shut after cooking are picked out before serving.

🏠 Everyday

Prep 20min Cook 35min 4 servings

Pancakes Hard

Korean Mung Bean Sprout Bindaetteok

The batter is nothing but soaked, ground mung beans, no wheat flour, which makes it dense and nutty, and each round goes into the pan a full 1.5 cm thick, so one is a meal. Blanched mung bean sprouts give the thick middle some crunch.

Prep 40min Cook 20min 4 servings

Stews Medium

Korean Wild Chive Clam Chili Stew

In early spring, February to April, when wild chives are around, a handful goes on top of this clam and gochujang stew. Their sharp scent takes the edge off any fishiness from the clams.

Prep 18min Cook 22min 4 servings

Steamed Easy

Korean Soy Braised Chicken Chunks

There is no chili in this braise, just soy sauce, sugar and garlic, and the juices from the boneless thighs soak into the potato and carrot so nothing else needs seasoning. If the fat feels like too much, trim off some of the chicken skin before cooking.

Prep 15min Cook 30min 4 servings

Kimchi Easy

Korean Radish Greens Kimchi

Thick, fibrous radish green stems grip the seasoning and keep their chew long after the leaves soften. The stems get a ten-minute head start in the salt before the leaves join them, so both end up evenly seasoned. Cooled glutinous rice paste holds the chili mixture in place as the kimchi ripens, and sliced onion tempers the heat with sweetness. Longer cold fermentation softens the fibers and deepens the sour aroma, which makes older batches good for chopping into doenjang stew or soup.

At least 1 day 1 hr 30 min 4 servings

Noodles Medium

Seafood Jajangmyeon (Black Bean Noodles with Squid and Shrimp)

Squid and shrimp take the place of pork, so the familiar black bean sauce picks up a briny note as the seafood releases its juices into it. Potato, onion and zucchini soften into the sauce for sweetness and body, and a little starch slurry gives it the glossy, clinging texture that coats the noodles.

Prep 20min Cook 18min 2 servings

Pasta Easy

Gochujang Corn Cream Cavatappi

Sweet corn sautéed in butter takes the edge off the gochujang, so the cream sauce leans sweet and mellow rather than fiery. Gochujang and cheese already carry salt, so any extra salt waits until the sauce has been tasted. Cavatappi, the corkscrew pasta, traps corn kernels in its coils, and the noodles and corn end up in the same bite.

Prep 12min Cook 18min 4 servings

Salads Easy

Tuna Potato Salad (Creamy Tuna and Potato Salad)

Left with small lumps on purpose, the potato reads less like smooth mash and more like a chunky salad, with flakes of tuna tucked between pieces you can bite. A short salting first keeps the finely chopped cucumber, carrot and onion crunchy and stops them leaking water into the mayonnaise later. Whole-grain mustard adds a sharper edge and a few popping seeds, and the bowl is served cold from the fridge.

🥗 Lighter Meals

Prep 18min Cook 20min 4 servings

Western Medium

Chicken Cacciatore

Briny black olives and capers, a splash of red wine and canned tomatoes make a rustic sauce that soaks into bone-in chicken as it braises. The skin is seared deep brown first, and the wine lifts those browned bits off the bottom of the pot, giving the sauce its roasted depth. Leftover sauce goes well with pasta or polenta.

Prep 15min Cook 55min 4 servings

Asian Medium

Egg Foo Young

In American Chinese cooking, egg mixed with vegetables is fried into small patties, and a brown gravy made separately is spooned over just before eating. This version has no meat, only mushrooms, bean sprouts, onion and scallion, and it is pan-fried instead of deep-fried, which leaves the edges brown and the middle soft.

Prep 25min Cook 25min 3 servings

Rice Easy

Korean Cream Chicken Rice Bowl

Think of a cream pasta sauce spooned over rice instead of noodles: butter, garlic and onion, then chicken breast seared until browned, all simmered in heavy cream. Scrape up the browned bits from the pan as the cream goes in; much of the sauce's flavor comes from them.

Prep 15min Cook 20min 2 servings

Stir-fry Medium

Korean Aster Greens Beef Stir-fry

Perilla oil goes in twice, once to heat the pan and again after the heat is off, so its nutty smell sits on top of the slightly bitter chwinamul, a wild aster green. The boiled greens are squeezed only until they stop dripping, and whatever water is left cooks off in the pan with the soy sauce.

🏠 Everyday

Prep 18min Cook 12min 4 servings

Grilled Easy

Korean Iron Plate Onion and Meat Grill

Thick onion rings soak up butter and rendered pork belly fat until they turn soft all the way through, with browned undersides. They cook slowly at medium-low and are flipped as little as possible, which is what gets the thick centers tender. A spoonful of soy sauce poured around the edge of the hot pan at the very end sizzles into a toasty aroma; let it reduce for long and the dish turns salty.

Prep 10min Cook 15min 2 servings

Soups Easy

Keullaem Chaudeo (Clam Chowder)

A white, milk-based chowder with small cubes of potato and pieces of clam in every spoonful. Celery, softened with the onion, adds a faint bitterness that keeps the milk from being the only thing you taste.

🏠 Everyday

Prep 15min Cook 30min 4 servings

Pancakes Easy

Korean Green Laver Pancake

Fresh green laver is mixed into a thin batter, and the sea smell rises from the pan while it fries. The Cheongyang chili goes in seeds and all, and the finish is sharply hot.

Prep 10min Cook 12min 2 servings

Stews Easy

Korean Wild Chive Soybean Paste Stew

The wild chives keep their bulbs: only the papery skin is peeled off, and they are cut, roots and all, into 4 cm pieces. The bulb end is where the scent is strongest. They go into the doenjang broth after the heat is turned down, and the burner is off within a minute.

Prep 12min Cook 18min 2 servings

Steamed Hard

Korean Braised Beef Short Ribs with Kabocha

Short ribs braise in a soy broth sweetened with Korean pear juice, which softens the meat and leaves a faint fruit sweetness through to the end. The dish takes the galbi jjim served at Korean holidays and birthdays and adds kabocha, which softens only at the edges and thickens the sauce naturally.

Prep 35min Cook 70min 4 servings

Kimchi Medium

Korean Stuffed Cucumber Kimchi

The cucumbers are stored whole, split lengthwise into quarters with the red chive filling poking out, and only cut into bite-size pieces at the table. Bite into one and the cucumber juice and the seasoning come out together.

Prep 35min 0 4 servings

Noodles Medium

Korean Seafood Japchae (Glass Noodles with Shrimp, Squid and Vegetables)

Shrimp and squid take over from meat, bringing two textures to the glass noodles: a springy snap from the shrimp and a firmer chew from the squid. Scoring the squid makes it curl in the heat and leaves a pattern on the surface. Patted dry before they meet a very hot pan, the shrimp and squid sear instead of boiling in their own liquid. The moment the shrimp turn pink and the squid curls, they come out of the pan, rejoining the noodles only at the end. Glass noodles soaked thoroughly before boiling take up the seasoning evenly and turn glossy. Korean holiday tables sometimes swap this in for beef japchae.

Prep 20min Cook 20min 4 servings

Pasta Medium

Gochujang Cream Pasta (Spicy Fermented Chili Cream Sauce)

Gochujang cream pasta combines Korean fermented chili paste with an Italian-style cream sauce. Gochujang adds sweetness and heat, Parmesan contributes salt and aged cheese flavor, and bacon provides a crisp contrast. Onion and minced garlic cook in the fat left by the bacon. In this formula the chili paste is mixed directly with cream, rather than fried alone for a long time. Bacon, gochujang and cheese supply the seasoning, so the pasta water is left unsalted. The reserved water gives control over the sauce thickness; it is a supply for adjustment, not a quantity that must all go into the pan.

Prep 12min Cook 18min 2 servings

Western Medium

Chicken Fajitas

Chicken thigh strips soaked briefly in lime and paprika hit a smoking-hot pan and pick up charred edges within minutes. If the pan is not hot enough, the chicken releases liquid and steams instead, so it should sizzle the moment it lands.

Prep 20min Cook 15min 4 servings

Asian Medium

Surimi-age (Fried Fish Cakes)

Grated mountain yam and egg go into the finely ground sardine, so these fish cakes puff up soft inside when they hit the oil. In Toyama they are eaten as they are, with rice or with drinks, and also dropped into oden or hot pot.

🍺 Bar Snacks

Prep 30min Cook 15min 4 servings