Recipes with onion

779 recipes. Page 23 of 33

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Shakshuka (Eggs Poached in Spiced Tomato Sauce)

Eggs poach right in a thick, spiced tomato sauce, a pan dish cooked across the Middle East and North Africa. Cumin, smoked paprika, and peperoncino are fried in olive oil with onion and pepper before the tomatoes go in, so their aroma runs through the whole pan. The sauce is reduced until it can hold a hollow for each egg, and the whites set while the yolks stay loose. Tear bread, break a yolk, and drag it through the sauce.

Prep 10min Cook 25min 2 servings

Rice Easy

Thai Fried Rice

Fish sauce and oyster sauce do all the seasoning, which gives the rice a briny savoriness quite unlike a soy-based fried rice. Shrimp, egg, and onion are about all that goes in, and in Thailand the shrimp is often swapped for chicken or crab, or dropped so the egg carries the dish alone.

Prep 12min Cook 10min 2 servings

Stir-fry Easy

Korean Gochujang Fish Cake Stir-fry

Done right, the gochujang sauce does not pool in the pan but clings to every piece of fish cake with a shine. The square fish cakes are dipped briefly in boiling water first to rinse off their surface oil.

🏠 Everyday 🍱 Lunchbox

Prep 12min Cook 10min 2 servings

Soups Hard

Korean Beef Tripe Hot Pot

Several beef offal cuts with very different chews, such as small intestine and omasum, go into one pot of milky bone broth. Chili flakes and garlic make it spicy, and half a spoonful of doenjang mixed into the seasoning paste tamps down any remaining offal smell. It is a hot pot for the drinking table, alongside soju.

🏠 Everyday

Prep 35min Cook 30min 4 servings

Stews Easy

Korean Perilla Leaf Soft Tofu Stew

Gochugaru and soup soy sauce are used lightly here, and twelve sliced perilla leaves go in right before the heat is cut, letting the herb come through ahead of the chili. For a richer broth, add a teaspoon of perilla seed powder.

Prep 10min Cook 12min 2 servings

Steamed Medium

Braised Live Blue Crab in Soybean Paste

Once the shells go red and the doenjang (Korean soybean paste) broth has worked its way into every crack, the crab meat gets picked out and eaten over rice. The radish lining the bottom of the pot soaks up the crab too, so it is worth fishing out alongside.

Prep 20min Cook 25min 2 servings

Noodles Medium

Hanoi-Style Pho Bo (Vietnamese Northern Clear Beef Noodle Soup)

With dry-pan charred onion and ginger as its only aromatics and no star anise or cinnamon, this northern-style broth tastes cleaner and lighter than spice-heavy pho. Brisket simmered for 40 minutes makes the stock instead of long-boiled bones, and the same beef, sliced thin across the grain, becomes the topping. With so few ingredients, careful skimming of fat and foam shows directly in the bowl, and cilantro and lime add the final lift.

Prep 25min Cook 55min 4 servings

Pasta Medium

Spicy Seafood Tomato Pasta

Shrimp and squid are cooked only until their surfaces turn white, then left to finish in the simmering tomatoes, where six or seven minutes of gentle heat cooks them through while they stay tender. As the tomato reduces it soaks up the juices the seafood releases.

Prep 15min Cook 18min 2 servings

Western Medium

Shepherd's Pie

Lamb rather than beef sits under the mashed potato, and the filling is reduced with red wine, beef stock and Worcestershire until moist but no longer runny. A loose filling lets the mash sink, and the two layers blur together on the plate. The wine gets a minute or two of hard boiling first so its sharp alcohol edge is gone. Potatoes mashed while hot with butter and milk spread without dry lumps, and sealing them right to the edges of the dish keeps the sauce underneath as it bubbles in the oven. Fork ridges across the top give the heat raised peaks to brown.

Prep 30min Cook 50min 4 servings

Asian Medium

Hatoshi (Nagasaki Shrimp Toast)

Brought to Nagasaki from Qing China in the Meiji era, hatoshi became one plate of shippoku, the city's round-table banquet, and is now sold in shops and on the street as a snack. Here a thick layer of shrimp and squid is sandwiched between slices of white bread, steamed, and only then deep-fried. Grinding half the seafood into a sticky paste and cutting the rest into chunks gives the crisp bread a moist filling with springy bites.

Prep 25min Cook 25min 2 servings

Rice Easy

Thai Chicken Fried Rice

Sold from morning to night at Thai street stalls and restaurants, this chicken fried rice keeps its seasoning short: fish sauce, oyster sauce, and a little sugar. The diced chicken thigh goes into a very hot wok first, spread in a single layer to brown. At the table, fish sauce, dried chili flakes, sugar, and vinegar are always within reach, and each diner reseasons their own plate.

Prep 12min Cook 10min 2 servings

Stir-fry Easy

Korean Gochujang Pork Belly Stir-Fry

The pork belly goes into a dry pan with no oil at all. After three or four minutes it has rendered plenty of fat and browned at the edges, and that fat cooks the onion before a quick coating of gochujang, soy sauce and sugar.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 10min 2 servings

Soups Medium

Korean Octopus Hot Pot (Spicy Gochujang Broth with Herbs)

A curled tentacle and a white surface do not prove the thickest part of the octopus is cooked. Instead of a fixed time, this recipe relies on a thermometer and keeps the pot going until the center has held at 75°C or more for over a minute.

🏠 Everyday

Prep 25min Cook 18min 2 servings

Stews Easy

Korean Pacific Saury Stew

One can of Pacific saury, liquid and all, flavors the whole pot, so no separate stock is needed. The canned fish is already cooked with softened bones, so it needs no prep and is eaten bones and all, while a little doenjang tones down the canned-fish smell.

Prep 10min Cook 25min 2 servings

Steamed Easy

Korean Braised Dried Pollock and Potatoes

Dried pollock strips turn pleasantly chewy as they absorb a soy and gochugaru glaze, while the potatoes go soft and floury around them. That chewiness depends on a short soak: five minutes in lukewarm water is enough, and anything longer leaves the fish limp and stringy in the pan. The potatoes get a head start for the same reason, so the pollock only needs a few minutes in the sauce. A little oligosaccharide syrup rounds off the saltiness, and the dish holds up well in the fridge for the next day's lunchbox.

🍱 Lunchbox

Prep 15min Cook 28min 2 servings

Noodles Medium

Hanoi-Style Chicken Pho (Pho Ga)

Chicken thighs simmered gently for 40 minutes make both the broth and the topping: once they pull apart easily, the meat is shredded along the grain and laid over the noodles. A hard bubble would cloud the stock, so the heat stays low throughout, and fish sauce is added only at the very end to keep its aroma. Onion and ginger charred dark on the outside give the stock a sweet, toasty depth. In the Hanoi manner, scallions and bean sprouts top the bowl, and in Hanoi pho ga is a common breakfast. Lime is squeezed in only at the table to keep its scent bright.

Prep 20min Cook 55min 4 servings

Pasta Medium

Spinach Mushroom Lasagna

With no meat in the layers, water hiding in the mushrooms and spinach makes the difference between clean slices and a soggy lasagna. The mushrooms cook until the pan looks dry, while the spinach is only wilted so it keeps some fresh aroma. Foil stays on for the first 25 minutes to heat the layers evenly, then comes off so the mozzarella can brown.

Prep 20min Cook 40min 4 servings

Western Hard

Mahjouba (Tomato and Onion Semolina Pancakes)

Thin semolina dough, stretched by oiled hands rather than a rolling pin, wraps a tomato and onion filling that has already been cooked down and cooled. Cooking the vegetables first keeps their juice from soaking the folded square as it browns in the pan. The vegetable oil in the list is for hands, work surface and pan, not something poured into the dough. With one pan, ten pancakes cook in sequence, so the griddle stage is the longest part of the job.

Prep 60min Cook 130min 10 servings

Asian Medium

Shumai (Japanese Steamed Pork Dumplings)

Coarsely ground pork leg is wrapped only around the sides, leaving the top open, and a single green pea crowns each one before steaming. The coarse grind keeps some chew, and sugar with oyster sauce gives the filling a slightly sweet seasoning.

Prep 25min Cook 8min 4 servings

Rice Easy

Pineapple Shrimp Khao Pad

Shrimp fried rice, pale yellow from a little curry powder, goes to the table inside the hollowed-out pineapple shell it was spooned into.

Prep 15min Cook 10min 2 servings

Stir-fry Easy

Korean Spicy Whelk Stir-fry

Canned whelk is warmed briefly in a gochujang sauce sharpened with vinegar, then tossed off the heat with raw onion, cucumber and scallion. Unlike the cold whelk salad, the sauce here is warm while the vegetables stay raw and crunchy.

🏠 Everyday 🍺 Bar Snacks

Prep 15min Cook 8min 2 servings

Soups Medium

Korean Chicken and Neungi Mushroom Soup

The neungi mushrooms join the pot only for the final 15 minutes, after the chicken has spent 50 minutes making its stock. Boiled from the start, they would lose their aroma and leave something close to an ordinary chicken soup.

🏠 Everyday

Prep 20min Cook 70min 4 servings

Stews Medium

Korean Spicy Blue Crab Seafood Stew

The blue crab simmers first and gives the broth its sweetness; clams and shrimp come after. It is a red, chili-heavy stew, but a spoonful of doenjang underneath keeps it from being only hot.

Prep 25min Cook 30min 4 servings

Steamed Medium

Korean Soy Braised Chicken with Glass Noodles

As the soy-based liquid reduces, glass noodles (dangmyeon) soak it up and turn chewy, while big chunks of potato go fluffy and take on the salty-sweet sauce. The dish traces back to the chicken shops of the old market in Andong, North Gyeongsang Province. Timing the noodles is the key move: added too early they drink all the liquid and go limp, so they only join once the potatoes are about half done. With no chili in the pot, the flavor is pure soy, sugar and garlic, and the glossy sauce is made for spooning over rice.

Prep 20min Cook 40min 4 servings