Recipes with onion

779 recipes. Page 3 of 33

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Basashi Horse Meat Sashimi

Horse meat sold specifically for raw eating is sliced thin across the grain while still cold and fanned over shiso leaves and paper-thin onion soaked in cold water. Grated garlic and ginger go into sweet soy sauce for dipping. Only commercially processed meat labeled for raw consumption works here; freezing ordinary horse meat at home does not turn it into a substitute. Leftover raw slices are neither kept at room temperature nor stored again.

⚡ 20-Minute Recipes

Prep 15min 0 4 servings

Baking Medium

Breakfast Strata

Most of the work happens the night before: bread cubes soak up egg and milk in the refrigerator for eight hours, and the morning only asks for baking. With no sugar, this sits closer to a savory casserole than a bread pudding, with spinach and cheddar carrying the flavor. A crusty baguette or sourdough keeps recognizable pieces after baking, while soft sandwich bread melts into a smoother mass at the same weight. A metal pan also handles the jump from refrigerator to hot oven better than some glass dishes.

Prep 525min Cook 80min 6 servings

Side dishes Easy

Creamed Spinach

A warm side to spoon next to a steak: chopped spinach bound in a thick sauce of cream cheese and cream. Once wilted, the spinach is pressed hard in a sieve before it meets the sauce.

🏠 Everyday

Prep 10min Cook 15min 4 servings

Rice Medium

Beet Risotto

All of the red comes from beet. It is pureed and stirred into the toasted rice, so every grain takes on a deep color. The rice goes into the pan unwashed to keep its surface starch.

Prep 15min Cook 25min 2 servings

Stir-fry Easy

Aloo Methi (Indian Potato Fenugreek Dry Stir-Fry)

In North Indian homes this potato dish shows up next to dal and rice on an ordinary weeknight, with methi (fenugreek leaves) bringing a bitter edge. Fresh methi is strongly bitter with an earthy smell that softens once it hits the hot pan, and it goes in only after the potatoes have cooked under a lid with cumin, turmeric and chili. When fresh leaves are hard to find, dried kasuri methi is rubbed between the palms and added at the end.

🏠 Everyday

Prep 15min Cook 20min 3 servings

Street food Medium

Korean Meat Mandu (Pork and Beef Dumplings with Tofu Filling)

The filling uses both pork and beef, with wrung-out tofu, chopped onion and green onion, all kneaded in one direction only. Any water left in the tofu or vegetables loosens the filling and pools inside the wrappers as they steam.

Prep 30min Cook 15min 4 servings

Grilled Medium

Korean Grilled Pork Cheek

Cheek meat comes from a muscle that works constantly. Its grain is fine and dense and the collagen gives a springy chew. Fat and lean alternate across each slice, with richness shifting from bite to bite.

Prep 25min Cook 15min 4 servings

Soups Medium

Korean Mushroom Bulgogi Jeongol

Soy-marinated bulgogi beef releases its sweet seasoning into the broth as it cooks, flavoring the shiitake, enoki and glass noodles around it. Because the pot stays on low heat at the table, the noodles go in while still slightly firm so they hold up instead of turning mushy as the meal goes on. Onion laid across the bottom adds its own sweetness to the broth.

🏠 Everyday

Prep 20min Cook 20min 4 servings

Pancakes Easy

Korean Chive Kimchi Jeon (Spicy Fermented Kimchi Pancake)

Well-aged sour kimchi, garlic chives and thinly sliced cheongyang chili go into a batter that also takes 40 ml of kimchi brine, which turns it red before it ever reaches the pan.

Prep 15min Cook 12min 2 servings

Stews Easy

Korean Beoseot Jjigae (Mushroom Stew)

A clear mushroom stew seasoned with kelp water and soup soy sauce, made without a drop of oil. To keep the broth from clouding, the foam is skimmed and, once the tofu is in, the pot is gently shaken instead of stirred. The mushrooms are rinsed quickly rather than soaked, since soaking washes out their scent.

Prep 12min Cook 16min 2 servings

Steamed Medium

Korean Andong-style Soy Bulgogi

This bulgogi never goes over a flame. It simmers down in its marinade in a wide pan and comes to the table still juicy, with about half the liquid left. Soy sauce is the only seasoning, no gochujang or doenjang, in the inland North Gyeongsang manner, and in Andong it has long been set out in its pan at ancestral rites and family gatherings for everyone to serve themselves.

Prep 25min Cook 12min 4 servings

Kimchi Easy

Korean Cauliflower Jangajji (Pickled Cauliflower)

Dense cauliflower takes up brine slowly and stays firm long after softer vegetables like cucumber would give way. Florets a little bigger than one bite, each with some stem left on, hold up best, while small pieces soften fast. Apple vinegar and sugar give a clean sweet-sour top note, with soy sauce underneath. Bay leaves and a dried chili spread through the jar add aroma, and flipping the jar once on the first day seasons the upper florets as evenly as the lower ones. It cuts nicely through fried or grilled food.

Prep 25min Cook 10min 4 servings

Noodles Medium

Korean Beef & Shiitake Japchae

Beef and shiitake share one soy and garlic marinade and hit the pan together, letting the mushrooms soak up the meat juices instead of tasting like a separate vegetable. What sets this japchae apart is the last step: after everything is tossed in a bowl, it goes back into a hot pan just long enough to drive off loose seasoning. The noodles should end up clear and bouncy with no thin sauce pooling underneath. Sweet and salty japchae like this is a fixture of Chuseok, Seollal and birthday tables in Korea.

Prep 20min Cook 18min 4 servings

Pasta Easy

Heukimja Cream Bacon Rigatoni (Black Sesame Cream Pasta)

Whisking black sesame paste (heukimja) into cream turns the sauce a dusky gray and gives it a heavy, toasty richness close to nut butter. Crisp bacon breaks up that richness with salt and smoke, and the wide rigatoni tubes fill with sauce so each piece tastes of sesame inside and out.

Prep 12min Cook 18min 2 servings

Salads Medium

Falafel Salad Bowl

Cooked chickpeas, onion and parsley are pulsed into a coarse mixture, shaped into small balls and baked or pan-fried into falafel that sit over romaine, tomato and cucumber under a tahini sauce. Done well, the falafel are deep golden and crisp outside but still moist within, a clear contrast to the raw vegetables. Lemon juice cuts the richness of the sesame-based tahini. No deep fryer is involved: the oven or a lightly oiled pan does the job.

🥗 Lighter Meals

Prep 20min Cook 15min 2 servings

Western Medium

Bacalhau a Bras Recipe - Classic Portuguese Salt Cod with Eggs and Crispy Potatoes

Shreds of salt cod and matchstick potatoes fried crisp are bound together by eggs cooked only to soft, creamy curds. Soaking the cod in cold water for 24 to 48 hours, with several changes, means starting a day or two ahead. Even after soaking it keeps some salt, which makes tasting at the end more reliable than salting along the way. Taking the pan off the heat before the eggs fully set and letting residual heat finish them keeps the dish moist rather than dry. Black olives go alongside when you have them.

Prep 20min Cook 20min 2 servings

Asian Hard

Beef Rendang (Indonesian Dry Coconut Braised Beef Curry)

Over two to three hours the coconut milk goes from loose curry to thick sauce and finally to a dry stage, where the oil separates and the beef fries in its own spice crust. Finished pieces are dark brown, almost black at the edges, carrying chili heat, the warmth of galangal, and the sweetness of caramelized coconut. Beef chuck suits that long cook, a cut that needs the hours to turn tender.

Prep 30min Cook 180min 4 servings

Baking Medium

Chicago Deep Dish Pizza

The layers are stacked in the reverse of a usual pizza: mozzarella on the bottom, sausage in the middle, and crushed tomatoes on top. Dough pressed up the sides of a deep cast-iron pan holds it all like a pie crust. Cooking the sausage and onion until the watery bubbling stops keeps that thick base from going soggy. The style dates to Pizzeria Uno in Chicago in 1943.

Prep 25min Cook 35min 4 servings

Side dishes Medium

Korean Braised Tofu with Shrimp

Braised in the same pot, the tofu turns soft enough to break under a spoon while the shrimp curl up firm and springy. A little of the braising liquid is left in the pan on purpose, for spooning over rice.

🏠 Everyday

Prep 15min Cook 15min 2 servings

Rice Medium

Korean Mushroom Perilla Seed Risotto

Ground perilla seed goes in with the Parmesan at the end of this mushroom risotto, and the first spoonful smells nutty in a way anyone who knows Korean perilla noodle soup will recognize. There's no cream; the starch stirred out of the rice is what makes it thick.

Prep 15min Cook 28min 2 servings

Stir-fry Easy

Korean Aseuparageoseu Dak Ganjang Bokkeum (Asparagus Soy Chicken Stir-fry)

The woody ends of the asparagus are snapped off by hand rather than cut. They break on their own right where the tough part stops. Chicken tenderloin, sliced thin against the grain, is stir-fried hard and fast in soy sauce and syrup, and the heat goes off while the asparagus is still bright green.

🏠 Everyday

Prep 12min Cook 9min 2 servings

Street food Medium

Korean Gullim Mandu (Round Dumplings)

Instead of a wrapper, the filling is rolled into balls and coated in starch, which the steam turns into a thin, translucent, chewy skin. With nothing wrapped around it, the filling has to hold itself together: the tofu is squeezed hard, the soaked glass noodles are shaken dry, and the mixture is kneaded until a pinch of it no longer cracks.

Prep 25min Cook 15min 4 servings

Grilled Medium

Korean Pork Ribs (Sweet Pear-Marinated BBQ Ribs)

Pear, onion and garlic are blended smooth as the base of the marinade, and the ribs can sit in it overnight. The leftover marinade has held raw pork, so it gets boiled once in a small pot before being brushed on as the ribs grill. Eat them wrapped in lettuce or with rice.

Prep 30min Cook 25min 4 servings

Soups Easy

Korean Mushroom Perilla Soup

Oyster mushrooms are torn along the grain, shiitake sliced thin and king oyster mushrooms cut on the bias, and each of the three has its own chew in the bowl. The base is an onion stock, yet perilla seed powder and tofu make it filling, and two minutes of rest off the heat lets the thick broth settle.

🏠 Everyday

Prep 20min Cook 30min 4 servings