Recipes with onion

779 recipes. Page 21 of 33

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Niku Udon (Japanese Thick Noodles in Dashi Broth with Braised Beef)

Thin shabu-shabu beef and onion, glazed in soy sauce, mirin, and sugar, sit on top of thick udon in clear dashi, giving the bowl a sweet, savory topping over a light broth. The beef is cooked in a separate pan rather than in the soup, which keeps its glossy finish and stops the broth from turning murky. It needs only about 2 minutes once the seasoning is added, at the point where half the red has gone, or it toughens. A little dashi is held back at the start to soften the broth if it tastes too salty. Rinsing the boiled noodles with hot water clears off their surface starch so the soup stays clean. Sliced scallions finish the bowl with a fresh edge.

Prep 15min Cook 20min 2 servings

Pasta Easy

Roasted Pumpkin Alfredo Fettuccine

Roasting the kabocha squash until its edges brown concentrates its sweetness, and once blended it thickens the sauce without any flour. Even with cream and Parmigiano, the sauce stays a bright orange, with nutmeg rounding out the squash flavor. The squash can be roasted a day ahead, and butternut squash works in its place.

Prep 15min Cook 25min 2 servings

Western Medium

Hungarian Goulash

Paprika turns the broth brick red and caraway adds a quiet, earthy note to this Hungarian beef and potato stew. The quality of the paprika largely decides the flavor, and so does its timing: the heat comes down before it is added, as it scorches and turns bitter quickly. Onions browned slowly at the start give the sweetness that rounds it out.

Prep 20min Cook 90min 4 servings

Asian Easy

Nikujaga (Japanese Beef Potato Onion Soy-Sweet Stew)

Thin slices of beef, potatoes, onion, carrot, and shirataki noodles simmer in dashi sweetened with mirin and sugar and seasoned with soy sauce, a combination many Japanese people tie to home cooking. One story traces it to a Meiji-era naval officer trying to recreate British beef stew with Japanese ingredients, which would explain why the result is a clear soy braise rather than a thick, flour-bound stew.

Prep 15min Cook 30min 4 servings

Rice Easy

Japanese Curry Rice

A single block of store-bought roux thickens the sauce and gives Japanese curry its mild, slightly sweet taste. There is no blending of spices as with Indian curry, which is how it became an everyday family dish in Japan that tastes the same every time. Potatoes, carrots, and onions are cut large so they hold their shape in the thick sauce.

Prep 20min Cook 35min 4 servings

Stir-fry Easy

Stir-fried Dried Tofu Strips

Dried tofu cut into thin strips does not break up in the pan; it lifts on the chopsticks in strands, like noodles. Carrot, green pepper and onion cut to the same width make it colorful.

🏠 Everyday 🍱 Lunchbox

Prep 15min Cook 10min 2 servings

Soups Medium

Korean Spring Blue Crab Stew

Blue crabs in spring are packed with meat and taste noticeably sweet. Here they are halved and simmered in their shells with chili flakes and Cheongyang peppers, and the closer to live the crabs are when they go in, the more of that sweetness comes through.

🏠 Everyday

Prep 20min Cook 25min 2 servings

Stews Easy

Korean Ham-Packed Budae Jjigae

With Spam and Vienna sausages piled in by the handful, the salty, meaty side of budae jjigae leads. Well-aged kimchi cuts through the processed meat with its sourness, and a block of instant ramen soaks up the seasoned broth as it cooks.

Prep 15min Cook 20min 2 servings

Steamed Medium

Korean Braised Mackerel (Fatty Mackerel with Radish in Spicy Soy Sauce)

Two mackerel are cooked whole, with only the heads and innards removed. Deep scores along the back open up in the heat and let the spicy sauce run into the flesh instead of sitting on the skin.

Prep 15min Cook 40min 3 servings

Noodles Medium

Korean Squid Glass Noodle Stir-Fry

Squid takes the place of beef in this version of japchae, the Korean glass noodle stir-fry, tossed with spinach, carrot, and onion in a soy and sugar sauce. Scoring the inside of the squid in a crosshatch lets the seasoning reach more surface and keeps the cooked pieces tender. The squid gets only about a minute over high heat, since any longer turns it rubbery and leaks water that leaves the noodles soggy. The spinach is blanched separately and squeezed hard for the same reason. Boiled for no more than 6 minutes, the glass noodles stay springy and hold together in the pan.

Prep 20min Cook 15min 2 servings

Pasta Medium

Sesame Soy Eggplant Tomato Penne

Even with no meat in the dish, each cube of eggplant, seared over high heat until just browned, soaks up tomato and soy sauce like a sponge and turns soft and savory. Sesame oil and toasted sesame seeds lend a nutty Korean finish, and fresh basil sits on top.

Prep 18min Cook 25min 4 servings

Western Easy

Green Bean Casserole

Snappy green beans, a soft mushroom cream sauce, and a crunchy fried onion topping give this American casserole three textures in one dish. The beans get just three minutes in boiling water and a cold rinse, leaving the oven to finish them. The fried onions wait until near the end of baking, since at the start they would lose their crunch.

Prep 15min Cook 30min 4 servings

Asian Medium

Palak Paneer (Indian Spinach Curry with Paneer Cheese)

Paneer, an Indian cheese that holds its shape instead of melting, sits in cubes in a bright green spinach sauce and chews a little like firm tofu. For this North Indian vegetarian curry the spinach is blanched for only a minute before blending and simmered briefly, which keeps the green vivid.

Prep 20min Cook 25min 2 servings

Rice Medium

Katsu Curry

Breaded pork loin fried to a deep golden brown is sliced thick and set beside a Japanese curry made sweet with well-browned onion and carrot. Where the curry touches the cutlet the crust softens while the rest stays crunchy, and each bite shifts between the two. Panko pressed firmly all the way to the edges keeps the coating from peeling away in the oil. The curry base cooks in a little of the reserved frying oil rather than fresh fat.

Prep 25min Cook 25min 2 servings

Stir-fry Easy

Korean Pork & Swiss Chard Stir-fry

Through the doenjang-fried pork comes the faintly earthy smell of Swiss chard. The leaves go limp as they cool, so it is eaten straight from the pan, spooned over rice.

🏠 Everyday

Prep 15min Cook 12min 2 servings

Soups Easy

Red Lentil Soup

Red lentils fall apart on their own as they simmer, so the soup thickens to a golden, spoonable body without any added thickener. Cumin and turmeric make it deep in both color and aroma.

🏠 Everyday

Prep 10min Cook 30min 4 servings

Stews Easy

Korean Jjageuli Pork Stew

Jjageuli is not supposed to leave much broth behind. Gochujang seasoning is fried in rendered pork fat, thick-cut potatoes go in, and as they simmer they slump and crumble until only a shallow, thick sauce is left in the pot. It sits closer to a rice topping than a soup.

Prep 15min Cook 25min 2 servings

Steamed Medium

Korean Braised Mackerel with Aged Kimchi

Each piece of mackerel gets a 20-second dip in hot water to set the outside white, then goes in a single layer over aged kimchi (mukeunji) lining the pot. By the end, the kimchi has soaked up the fish fat and turned glossy.

Prep 10min Cook 35min 2 servings

Noodles Medium

Korean Ojingeo Ssamjang Bibim Myeon (Squid Ssamjang Mixed Noodles)

Ssamjang, the thick soybean and chili paste served with Korean lettuce wraps, forms the base of this sauce instead of plain gochujang. Resting the sauce for about ten minutes before tossing softens the heavy note of the ssamjang. Squid rings blanched for just forty seconds stay springy against the medium wheat noodles, and gochugaru, vinegar, and syrup add heat, tang, and sweetness. The cooked noodles are rubbed under cold water to strip their surface starch so they do not stick together. Julienned perilla leaves and paper-thin onion on top bring an herbal scent and a sharp crunch.

Prep 20min Cook 15min 4 servings

Pasta Medium

Soy-Braised Mushroom Ragu Pappardelle

Finely chopped shiitake and button mushrooms stand in for ground meat, and a tablespoon of soy sauce reduced with tomato paste and white wine gives the ragu a salty depth. Mushroom liquid left in the pan is almost always behind a watery sauce. The mushrooms stay on high heat until they stop steaming and brown, and only then does the ragu cling to the wide pappardelle.

🍺 Bar Snacks

Prep 18min Cook 28min 2 servings

Western Easy

Huevos Rancheros (Fried Eggs on Tortilla with Salsa)

Warm corn tortillas carry a layer of half-mashed black beans, a fried egg, and a tomato salsa sharpened with jalapeño. What makes the plate go soggy is water: the salsa should be reduced until a spoon leaves a trail, and the beans thick enough to spread. Cook the whites fully, and use pasteurized eggs for a runny yolk. A squeeze of lime at the end is optional.

Prep 10min Cook 15min 2 servings

Asian Easy

Pav Bhaji (Mumbai Street Food Spiced Mashed Vegetable Curry with Bread)

At Mumbai street stalls, potatoes, cauliflower, and green peas are mashed and cooked down with tomato and pav bhaji masala, then scooped up with soft rolls toasted in butter. It is less a curry than a spread, thick enough to pile onto bread. The rolls are toasted only on the cut sides, soft outside with a crisp, buttery face.

Prep 20min Cook 30min 4 servings

Rice Medium

Classic Katsudon (Pork Cutlet Egg Rice Bowl)

A freshly fried pork cutlet is warmed briefly in sweet tsuyu broth with onion and bound with softly set egg, so the underside soaks up broth while the top keeps some crunch. Nicking the sinew along the edge of the loin before breading stops the meat from curling, letting it lie flat over the rice.

Prep 20min Cook 18min 2 servings

Stir-fry Easy

Pepper and Pork Stir-fry (Chinese-Style Julienned Bell Pepper and Pork)

Despite the japchae in its name, there are no glass noodles. Pork tenderloin, green bell pepper and onion are all cut into long strips of the same thickness, the starch-coated pork is seared first over high heat, and oyster sauce finishes it. With everything the same size, meat and pepper come up together in one pinch of the chopsticks.

🏠 Everyday

Prep 15min Cook 10min 2 servings