Recipes with onion

779 recipes. Page 28 of 33

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Zhajiangmian (Chinese Black Bean Paste Noodles with Ground Pork)

Chunjang black bean paste and ground pork cook down into a thick, waterless sauce, spooned over fresh noodles and tossed just before eating. With no added liquid, it catches on the pan quickly unless it reduces over low heat with constant stirring. Frying the chunjang first drives off its harsh raw smell and brings out a shine. Ground pork has to reach 71°C, not just lose its pink color. Crisp cucumber strips cool down the salty, dense sauce.

Prep 20min Cook 20min 2 servings

Western Medium

Ropa Vieja (Cuban Shredded Beef in Tomato Sauce)

The name means 'old clothes' in Spanish, a nod to the beef pulled into thin shreds that look like rags. Chuck is simmered whole in water until it gives easily, then shredded along the grain and cooked again in a sauce of onion, green pepper, tomato, and paprika that every strand soaks up. The simmering liquid is kept rather than discarded and added as needed to loosen the sauce.

Prep 20min Cook 100min 4 servings

Rice Medium

Mushroom Risotto

The mushrooms come before the rice. Button mushrooms stay over high heat until their liquid is gone and the edges brown, and only then do onion, garlic and arborio go in, followed by warm chicken stock a ladle at a time. The rice is not rinsed; its surface starch is what makes it creamy.

Prep 10min Cook 30min 2 servings

Stir-fry Medium

Korean Stir-Fried Kale and Pork with Gochugaru

Kale, usually eaten raw as a leaf wrap in Korea, is stir-fried here into chili-seasoned pork. It stays bright green and stands out against the red meat.

🏠 Everyday

Prep 18min Cook 14min 4 servings

Soups Easy

Zuppa Toscana (Hearty creamy soup with sausage)

Raw Italian sausage, out of its casing and crumbled, is browned first, and its fat becomes the cooking oil for the onion and garlic. When the chicken stock goes in, the brown layer on the bottom of the pot is scraped up too, carrying the sausage flavor through the whole soup. Potatoes are cut no thinner than 0.5 cm to hold their shape, and the cream is only warmed over low heat at the end.

🏠 Everyday

Prep 15min Cook 30min 4 servings

Stews Medium

Korean Beef Mushroom Stew

Thin bulgogi-cut beef, oyster mushrooms and shiitake simmer in a clear broth seasoned with soup soy sauce. With no chili in the pot, how well the beef browns decides the flavor, and if it is not patted dry with paper towels first, it steams instead of searing.

Prep 18min Cook 24min 4 servings

Steamed Medium

Korean Braised Squid with Radish

Radish and squid cook at very different speeds, so the radish half-moons simmer in soy broth until nearly tender before the squid rings go in for a brief final braise. Chili flakes and gochujang give a clean, peppery heat, while the radish softens it with its own sweetness. What's left in the pan is a small amount of thick, spicy sauce that tastes of both squid and radish, good spooned over rice.

Prep 20min Cook 30min 4 servings

Western Medium

Rote Bete Knödel (Austrian Beet Bread Dumplings)

Beets blended with milk turn these Austrian bread dumplings a vivid red. Stale bread cubes soak up the beet milk, eggs, and Parmesan for 15 minutes so the mixture binds; flour then firms it enough to hold a round shape. Served warm, they take well to melted butter and more grated Parmesan.

Prep 20min Cook 20min 3 servings

Rice Medium

Korean Shepherd's Purse Doenjang Pot Rice

Naengi (shepherd's purse, a spring green) is spread over doenjang-seasoned rice to steam, and when the lid comes off its earthy spring scent rushes out. The doenjang is first fried in perilla oil with zucchini and onion, so every grain picks up its savory depth.

Prep 45min Cook 24min 2 servings

Stir-fry Easy

Korean Stir-Fried Kimchi (Caramelized Aged Kimchi Banchan)

When kimchi has gone too sour, this is the first thing many Korean households think of making. The kimchi is cut without squeezing out its juices and fried with onion over medium heat until the liquid in the pan cooks down and clings to the leaves. Besides rice, it often goes on top of ramyeon.

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Prep 8min Cook 10min 4 servings

Stews Easy

Korean Beef Doenjang Jjigae

Thinly sliced beef brisket, not the usual anchovy stock, supplies the savoriness, giving this doenjang jjigae a meaty rather than oceanic lean. Rice-rinse water forms the base and softens the soybean paste, and the edges of the potato break down a little as they cook, thickening the broth on their own.

Prep 12min Cook 18min 2 servings

Steamed Hard

Korean Steamed Stuffed Squid

Squid bodies are packed with a filling of glass noodles, ground pork and the chopped tentacles, steamed, then left to cool a little before being cut into thick rounds. Each slice shows a white ring of squid around a dense mosaic of noodles, chives and carrot.

Prep 25min Cook 20min 3 servings

Western Easy

Salisbury Steak

Beef patties bound with milk-soaked breadcrumbs finish cooking in a mushroom and onion gravy, which separates Salisbury steak from a plain hamburger steak. The gravy starts in the same pan the patties were seared in, on top of the browned bits they leave behind. Breadcrumbs soaked in milk hold moisture, and the patties stay tender even after simmering in the sauce.

Prep 20min Cook 25min 4 servings

Rice Medium

Korean Stir-Fried Octopus Fried Rice

The octopus gets two minutes over high heat, and the rice goes in as soon as it starts to curl. That leaves no time to mix sauce in the pan; it is stirred smooth before the burner is lit. For less heat, the chili flakes are dropped and gochujang used alone.

Prep 15min Cook 10min 2 servings

Stir-fry Medium

Korean Kimchi Pork Stir-fry

Well-fermented sour kimchi goes in, and its sourness does the job of a sauce. When the kimchi is salty, the rest of the marinade goes in a little at a time rather than all at once, and wrapping bites in lettuce takes the edge off the heat.

🏠 Everyday

Prep 18min Cook 15min 4 servings

Stews Medium

Korean Clam Sujebi Stew (Hand-Torn Dough in Clam Broth)

Wheat dough is torn by hand into thin pieces and dropped into the clam broth. Each piece comes out a slightly different thickness, and each one chews a little differently. The clams go in once the dough floats up translucent, the lid goes on, and the stew goes to the table right away, since sujebi swells quickly.

Prep 25min Cook 20min 4 servings

Steamed Medium

Korean Steamed Duck with Chives

Duck releases a steady stream of fat as it steams, so skimming the surface every 10 minutes during the 30-minute cook leaves a clean sauce rather than a greasy one. Garlic chives are laid on top only at the end and wilt just enough to stay pungent, cutting through the richness of the meat.

Prep 20min Cook 45min 4 servings

Western Hard

Schweinshaxe (German Crispy Roasted Pork Knuckle)

Pork knuckle with the skin on gets simmered first with onion, carrot, garlic, bay leaf, and peppercorns, then roasted with brushings of dark beer until the skin puffs and crackles. The simmer softens the tough connective tissue around the joint and seasons the meat before the oven takes over. A low oven warms it through; the final blast of high heat blisters the skin. Inside, the meat pulls apart along the grain, and the dark beer leaves a slightly bitter, roasted edge.

Prep 30min Cook 150min 4 servings

Rice Medium

Korean Spicy Stir-Fried Octopus Rice Bowl

Two cheongyang chilies and a tablespoon of chili flakes make this properly hot. The octopus is tipped over the rice with all the loose sauce left in the pan, and bean sprouts can go down on the rice first for a crunchy layer underneath.

Prep 15min Cook 10min 2 servings

Stir-fry Easy

Korean Perilla Leaf Tofu Stir-fry

Perilla leaves plus ground perilla seed give soy-glazed tofu a double dose of that nutty, minty perilla smell. The tofu is seared firm beforehand, so the pieces keep their edges.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 10min 2 servings

Stews Easy

Three Sisters Stew

Beans, corn and squash, the three sister crops, share one pot here and are eaten with a spoon, broth and all. The recipe follows the stew chef Loretta Barrett Oden shared on PBS, using fully cooked canned beans and leaving out the dumplings that came with it. Unlike succotash, which is cooked down in a skillet, this one keeps plenty of tomato broth, and the corn and squash go in last so the kernels stay whole and the squash holds its shape.

Prep 20min Cook 50min 4 servings

Steamed Easy

Korean Perilla Braised Tofu

Ground perilla seeds (deulkkae-garu) thicken the soy braising liquid into a creamy, nutty sauce, a world away from the red, spicy versions of Korean braised tofu. Searing the tofu on both sides first firms the surface so the sauce coats it thickly and the slices hold their shape. Green onion and a few drops of sesame oil at the very end lift the earthy perilla flavor. Perilla powder is sold at Korean grocers and is not the same thing as sesame.

Prep 12min Cook 14min 2 servings

Western Medium

Shrimp Creole

Shrimp creole leans on tomato rather than roux: whole tomatoes are crushed and reduced with onion, celery, and bell pepper until the sauce thickens on its own. That trio of vegetables, the classic Louisiana base, gives the sauce its savory depth, with paprika adding color. The shrimp go in at the end and come out as soon as they turn pink, then everything is spooned generously over warm rice.

Prep 15min Cook 20min 4 servings

Rice Medium

Nasi Kandar (Penang Indian-Muslim Rice with Mixed Curries)

In Penang, nasi kandar usually means rice flooded with several curry gravies mixed together, a style called kuah campur. This version keeps it to a single coconut chicken curry with halved boiled eggs. The curry is deliberately left thin so it seeps between the grains, and the rice is cooked a little drier than usual so it can soak up that gravy without going soft.

Prep 20min Cook 35min 2 servings