Recipes with onion

779 recipes. Page 19 of 33

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Korean Seoul-style Gopchang Jeongol

Only chili flakes and soup soy sauce season the beef bone broth in this Seoul version, with no gochujang, so it turns red yet stays clear and sharp. The intestines simmer alone for about 12 minutes to release their rich, fatty filling before cabbage, onion, and oyster mushrooms go in and soak it up. The style traces back to the gopchang alleys of Euljiro and Majang-dong in Seoul, and a pot like this is usually shared over soju, with perilla leaves added at the end for fragrance.

🏠 Everyday

Prep 30min Cook 30min 4 servings

Stews Easy

Korean Gangwon-Style Soybean Paste Stew

Gangwon style means 300 g of potatoes, which make the broth thick and filling. The oyster mushrooms are torn along the grain and stay chewy even after a long boil. Zucchini, onion and tofu fill out the pot as well.

Prep 15min Cook 25min 4 servings

Steamed Medium

Korean Braised Hairtail Fish

Hairtail is so soft and oily that stirring it with a ladle breaks it apart. Here the pot itself gets a shake now and then to move the sauce around underneath, and broth is spooned over the fish only in the last few minutes with the lid off.

Prep 18min Cook 30min 2 servings

Noodles Medium

Mee Bandung (Malaysian Johor Shrimp Tomato Gravy Noodles)

Somewhere between a soup and a sauced noodle dish, mee bandung from Johor in Malaysia covers soft yellow wheat noodles with a thick red gravy of shrimp stock, tomato paste, and chili paste. A starch slurry at the end gives the gravy enough body to cling to every strand, the texture that defines the dish.

Prep 20min Cook 20min 2 servings

Pasta Easy

Pasta e Ceci (Italian Chickpea Stew Pasta)

The broth turns thick enough to coat a spoon without any cream, thanks to mashed chickpeas and the starch from ditalini cooked right in the pot. Whole chickpeas and the small pasta keep some bite, while rosemary and tomato paste give it a warm, savory base. It sits somewhere between soup and pasta, and is eaten with a spoon.

Prep 10min Cook 25min 2 servings

Western Medium

French Dip Sandwich

Thin-sliced beef and melted Swiss cheese go into a baguette, and each bite gets dunked in a bowl of au jus served alongside. Despite the name, the sandwich comes from Los Angeles.

Prep 15min Cook 30min 2 servings

Asian Hard

Masala Dosa (South Indian Crispy Rice Crepe with Spiced Potato Filling)

A large, thin crepe of fermented rice and urad dal (black lentil) batter is cooked until it crackles, then folded around potatoes seasoned with mustard seeds, curry leaves, and turmeric. In South India it turns up from breakfast to dinner, with coconut chutney and sambar, a lentil and vegetable stew, on the side. How long the batter ferments sets both its tang and its crispness.

Prep 30min Cook 25min 2 servings

Rice Easy

Hayashi Rice (Japanese Beef and Onion Brown Sauce Rice)

Most of the time goes into the onions, cooked in butter for eight minutes or more until the edges turn brown. Rush them and they only lose water without turning sweet, and the sauce ends up flat. The beef is cooked just until it changes color, then tomato paste, Worcestershire and flour turn the pan into a sauce that is spooned alongside the rice.

Prep 15min Cook 25min 2 servings

Stir-fry Easy

Korean Stir-fried Julienne Potatoes

This has been a fixture of Korean school lunches and staff cafeterias for decades. The potato is cut into thin, even matchsticks; when the widths vary, the thin strips break while the thick ones stay underdone.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 12min Cook 8min 4 servings

Soups Easy

Korean Oyster Soft Tofu Soup

Garlic and chili flakes, given 30 seconds in sesame oil, turn the broth a deep red, and in it large spoonfuls of soft tofu wobble alongside plump oysters.

🏠 Everyday

Prep 12min Cook 18min 2 servings

Stews Easy

Korean Red Pepper Paste Stew

Two tablespoons of gochujang set the base, and half a tablespoon of chili flakes adjusts the heat. Pork shoulder is first cooked with a little of the water, then the seasoning is fried onto it for a minute, which keeps the gochujang from floating separately in the broth. It suits being ladled generously over cold rice.

Prep 10min Cook 20min 2 servings

Steamed Hard

Korean Jeju-style Braised Hairtail

In Jeju, galchi-jorim is made with plenty of liquid, close to a stew, and rice gets mixed into whatever sauce is left. Potato goes under the fish along with the radish, another Jeju habit, and its starch gives the sauce some body.

Prep 20min Cook 30min 4 servings

Noodles Easy

Mee Siam (Singaporean Tangy Tamarind Shrimp Rice Vermicelli)

Tamarind leads the flavor, sour and fruity, with fish sauce and sugar rounding it into a sweet-salty tang. Despite a name that points to Siam, the dish belongs to Singapore and Malaysia rather than Thailand. Thin rice vermicelli is soaked, then stir-fried hard and fast so the sauce soaks in without the noodles breaking down. The shrimp are only seared at first and finish cooking alongside the noodles and bean sprouts, which go out with some crunch still in them.

🥗 Lighter Meals

Prep 15min Cook 15min 2 servings

Pasta Easy

Pasta e Fagioli (Italian Rustic Bean and Pasta Soup)

Mashed beans and pasta starch do the thickening that cream would do elsewhere. About a third of the cannellini get crushed with a fork and stirred back, turning the broth cloudy and smooth, and the ditalini then cooks in the same pot, releasing more starch as it swells. The aroma comes from garlic and a sprig of fresh rosemary; the crushed tomatoes are poured in before the garlic browns, and scraping the pot then lifts the cooked-on bits into the soup. Because the pasta keeps drinking broth, the soup tightens quickly; small splashes of water bring it back to something you eat with a spoon rather than a fork.

Prep 15min Cook 40min 4 servings

Western Medium

French Onion Dip

Fresh onions browned slowly in a wide pan, rather than a packet of soup mix, give this cold dip its flavor and color. Moderate heat lets them lose water before their sugars darken; black, burnt patches cannot be rescued and stay out of the dip. The onions must be cool before they meet the sour cream and mayonnaise, or the base turns loose, and long strands are worth chopping short so each chip scoops an even amount.

Prep 95min Cook 45min 8 servings

Asian Medium

Massaman Curry (Thai-Muslim Mild Chicken Potato Peanut Coconut Curry)

Of the Thai curries, massaman leans furthest from chili heat and closest to a sweet, savory braise, a style rooted in the Muslim communities of southern Thailand. Warm spices in the paste, more cinnamon and cardamom than fresh chili, make it read like a stew next to a green or red curry. Chicken thighs and big chunks of potato cook in coconut milk until the potato edges soften and thicken the sauce, and peanuts add crunch.

Prep 20min Cook 40min 4 servings

Rice Easy

Korean Spicy Pork Rice Cup

Rice goes into a single cup and gochujang-glazed pork shoulder is piled over it, the way Korean snack bars (bunsik) serve it. The trick is spreading the rice out first to let the steam escape: spooned into the cup straight from the pot, it turns soggy in its own vapor.

Prep 18min Cook 14min 2 servings

Stir-fry Medium

Korean Stir-fried Potato and Shrimp

There is no gochujang or soy sauce here, only salt and pepper, so what you taste is plain potato and sweet shrimp.

🏠 Everyday

Prep 15min Cook 10min 4 servings

Soups Hard

Gumbo

A roux of equal parts flour and oil, stirred until it nears the color of chocolate, gives this Louisiana stew its dark color and toasty flavor. The roux can darken suddenly near the end; at the first bitter smell the heat has to come down, because a scorched roux leaves its bitterness in the whole pot. Sliced okra simmers for 40 minutes with smoked sausage and lends the broth a light body, and the gumbo is spooned over white rice.

🏠 Everyday

Prep 25min Cook 75min 4 servings

Stews Easy

Korean Pork Gochujang Jjigae

Half a tablespoon of doenjang goes into the gochujang seasoning, smoothing the sharp edge gochujang has on its own into something more savory. The pastes are fried in the pork fat over low heat for just a minute.

Prep 15min Cook 20min 2 servings

Steamed Medium

Korean Spicy Braised Hairtail

The hairtail pieces sit in lightly salted water for five minutes and are then patted completely dry. A dry surface is what lets the chili and soy sauce sink into the fish.

Prep 15min Cook 22min 2 servings

Noodles Medium

Korean Minari Bulgogi Bibim Udon

Bulgogi seared fast over high heat meets raw minari, a fragrant Korean water dropwort, on udon tossed in a gochujang, soy, and sesame oil dressing. The beef is patted dry before marinating so it browns at the edges instead of stewing in its own liquid.

Prep 25min Cook 12min 2 servings

Pasta Hard

Pastitsio (Greek Cinnamon Beef Macaroni Bechamel Bake)

Cut a square of pastitsio and three layers should show clearly: macaroni, a cinnamon-scented beef sauce, and a thick cap of bechamel. Each layer has its own way to fail. Macaroni boiled fully soft keeps softening in the oven, and a beef sauce with liquid pooling underneath soaks the pasta below it. The 15-minute rest after baking lets sauce and pasta set, so a knife pressed straight down leaves all three layers clean.

Prep 30min Cook 40min 4 servings

Western Easy

Frittata

With eight eggs the frittata is thick: the edges set on the stovetop, and the oven finishes the center without scorching the base. Shake excess water off the spinach, or it thins the eggs, and beat them gently: lots of air bubbles leave a coarse texture when sliced. The center is ready when a light press springs back. Leftover wedges work cold as a sandwich filling.

Prep 15min Cook 20min 4 servings