Recipes with onion

779 recipes. Page 8 of 33

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Korean Zucchini Kimchi (Summer Fresh Gochugaru Quick)

Korean zucchini holds so much water that it keeps weeping after it is seasoned, and a pool of liquid gathers at the bottom of the container within a day. This kimchi is therefore made to be eaten fresh, within two days, rather than left to ferment. Salting stops at 15 minutes for the same reason: any longer and the slices give up too much moisture and turn soft instead of crisp. Plum syrup stands in for sugar, and garlic chives add a green, grassy note against the chili.

Prep 22min Cook 5min 2 servings

Noodles Easy

Korean Warm Perilla Mushroom Rice Noodles

With no meat in the pot, the broth takes its savory backbone from oyster and shiitake mushrooms sauteed in perilla oil before the kelp stock goes in. Ground perilla seed stirred in at the end turns it milky and smooth, and slippery rice noodles glide through the thickened soup. Torn oyster mushrooms and thick shiitake slices supply the chew.

Prep 20min Cook 20min 4 servings

Pasta Medium

Dakgalbi Cream Rigatoni (Korean Spicy Chicken Gochujang Cream Pasta)

Chicken thighs marinated in gochujang, chili flakes, and soy sauce are stir-fried with cabbage and onion like dakgalbi, Korea's spicy chicken stir-fry, then simmered in cream into a pink, gently spicy sauce. The cabbage and onion hit the pan before the chicken to draw out their sweetness. Thigh meat is used because it suits the cream sauce. Sauce fills the thick rigatoni tubes and gives each bite both heat and richness. Mozzarella melted in at the end stretches like the cheese on cheese dakgalbi. The final seasoning waits until the sauce is done because gochujang brands differ in saltiness.

Prep 20min Cook 25min 4 servings

Salads Easy

Pazı Borani (Turkish Swiss Chard with Yogurt)

Wilted chard, leaves and stems both, gets folded into thick Greek yogurt with garlic, then olive oil warmed with chili flakes is drizzled across the top in a red streak. It is served cold, as part of a Turkish meze spread. Only half the minced garlic is cooked with the onion, while the rest stays raw in the yogurt, where its sharp edge survives. Most watery borani comes from mixing the chard while it still holds heat, which pulls liquid out into the sauce. A low-moisture strained yogurt keeps the coating thick for the same reason. Done right, the plate holds no loose water, and the cool yogurt and warm chili oil stay distinct.

🥗 Lighter Meals

Prep 10min Cook 15min 2 servings

Western Easy

Ground Beef Tacos

These tacos are filled at the table and eaten straight away, while the crisp shells still crack under the first bite. Avocado mashed with lime but left a little chunky gives a cool, soft contrast to the spiced beef.

Prep 15min Cook 15min 4 servings

Asian Easy

Chana Masala (Punjabi Spiced Chickpea Tomato Curry)

No cream goes into this sauce; its sweetness and body come from onions cooked for 15 to 20 minutes until deep brown. A staple of Punjabi home cooking, it is scooped up with roti on an ordinary weeknight, and paired with fried bhatura it becomes chole bhature.

🏠 Everyday

Prep 15min Cook 30min 4 servings

Baking Medium

Pissaladiere (Provencal Caramelized Onion Anchovy Tart)

Half a kilo of onions, cooked over low heat for more than 40 minutes until jammy, is spread thickly over thin dough and crossed with a lattice of anchovies and black olives for this Provençal tart. Tomato sauce and cheese stay out of it, and the anchovies bring enough salt that the topping hardly needs more.

Prep 25min Cook 35min 4 servings

Rice Easy

Tuna Mayo Rice Bowl (Chamchi Mayo Cupbap) - Easy Korean Bunsik Recipe

Like the cup rice sold at Korean snack shops, it is warm rice topped with tuna mayo and a heap of crushed seaweed. The tuna is first cooked with onion, scallion, soy sauce and sugar, and the mayonnaise goes in only after the heat is off, which keeps it from separating.

⚡ 20-Minute Recipes

Prep 10min Cook 8min 2 servings

Stir-fry Easy

Korean Busan-Style Stir-fried Fish Cake

The sheet fish cakes (eomuk) start with 20 seconds in boiling water to rinse off their surface oil. Skip it and a stale, oily taste lingers after the stir-fry is done. Once the fish cake joins the onion and carrot, it is all over in about three minutes.

🏠 Everyday 🍱 Lunchbox

Prep 12min Cook 10min 4 servings

Street food Easy

Korean Stir-fried Sundae (Sundae Bokkeum)

As cabbage and onion wilt over high heat, the moisture they release loosens the gochujang sauce so it coats every slice of sundae, Korean blood sausage. Add rice cakes and it becomes tteoksuni; some finish it with cheese on top.

Prep 10min Cook 15min 2 servings

Grilled Medium

Neobiani (Korean Soy-Marinated Beef Slices)

Broad, thin sheets of sirloin cut across the grain give this neobiani a tender bite, and the beef stays in whole slices instead of being minced into patties. Grated onion and sugar in the soy marinade brown fast and scorch before the beef does, so the slices are laid in one layer without the leftover marinade.

Prep 45min Cook 15min 4 servings

Soups Easy

Korean Tuna Kimchi Soup (Spicy Fermented Kimchi and Canned Tuna Soup)

Tuna from the can is tipped in along with all its oil, giving the broth a savory richness. The kimchi brine is held back at the start and used at the end, after tasting, to make up whatever salt and sourness the pot still needs.

🏠 Everyday

Prep 8min Cook 20min 4 servings

Pancakes Easy

Korean Shredded Sweet Potato Fritter

Shredded sweet potato, carrot, and onion bound in a thin tempura batter fry into one large round with crisp edges and sweet strands inside. Tossing the vegetables in the dry flour before any water is added is what makes the batter cling instead of sliding off.

Prep 12min Cook 14min 2 servings

Stews Easy

Cheonggukjang Jjigae (Korean Fermented Soybean Stew)

Turn on the range hood before the cheonggukjang goes in. The smell as it boils is strong, but the broth itself tastes deep and nutty, and because the soybeans are only briefly fermented, they keep a sticky, stringy texture. It is eaten hot, ladled over rice and mixed in.

Prep 10min Cook 15min 2 servings

Steamed Medium

Korean Braised Cod with Vegetables

The cod is patted thoroughly dry first so the sauce clings instead of sliding off. It cooks covered on a bed of radish and onion and gets turned just once, gently, at the end so the underside picks up the sauce too.

Prep 15min Cook 25min 3 servings

Kimchi Easy

Korean Red Cabbage Kimchi

Red cabbage leaves are thicker and denser than napa and stay crunchy after salting, though salting them longer only makes them tough. During about 12 hours in the fridge the cabbage bleeds its purple into the chili paste, and the kimchi comes out a deep violet rather than the usual red.

Prep 30min 0 2 servings

Noodles Medium

Korean Doenjang Mushroom Udon

Thick-sliced shiitake simmer in anchovy-kelp stock with doenjang, layering the mushroom aroma over the paste's mellow, fermented depth before the broth is poured over plump udon. Onion adds quiet sweetness that keeps the salt in check, and a pinch of gochugaru leaves a faint warmth at the finish. Compared with a Japanese dashi-based udon broth, this one is earthier and heavier, closer to a hearty Korean stew.

Prep 12min Cook 18min 2 servings

Pasta Easy

Danza Noodle Soup (Tomato Chickpea Pasta Soup)

Because thin pasta cooks straight in a tomato and chickpea broth, there is only one pot to wash and the noodles take on the oregano-scented base. The catch is timing: the pasta keeps drinking the broth after the heat is off, and a pot left standing turns into soft, swollen noodles with little soup. Parsley is stirred through once at the very end to keep it fresh.

Prep 12min Cook 18min 2 servings

Salads Easy

Roasted Vegetable Salad

Bell pepper, zucchini, eggplant, and onion lose their surface moisture fast in a hot oven, so their sweetness concentrates and the edges pick up scattered char. Peppery arugula underneath answers that sweetness, and a splash of balsamic adds the acid. Even the preheated tray serves a purpose: vegetables that hit hot metal start roasting at once rather than sweating.

🥗 Lighter Meals

Prep 12min Cook 25min 2 servings

Western Medium

Blanquette de Veau (French Veal Stew in Creamy Egg-Lemon Sauce)

Nothing in this French stew is browned except the mushrooms: the veal is blanched, rinsed and simmered gently with carrot and onion, which keeps both meat and sauce pale and mild. Cream, egg yolks and a little lemon juice finish the sauce, giving it a soft, velvety body with a light tang. The veal needs a long, quiet simmer until a fork slides in easily.

Prep 20min Cook 80min 4 servings

Asian Easy

Chicken Curry

Chunky potato, carrot, and onion make this look like a familiar home-style curry, but the sauce is built on curry powder and coconut milk rather than a flour-and-butter roux. Starch from the potatoes and the reduced coconut milk thicken it without any flour, and reheated the next day it tastes deeper than on the first.

Prep 15min Cook 35min 4 servings

Baking Hard

Potato Knish

The filling is mashed potato and onion stirred often for about 45 minutes until deep golden. Wrapped around it is a thin dough of oil, egg and a little vinegar, not laminated puff pastry. The filling stays hot long after the crust feels cool, so the knishes get 10 minutes before serving.

Prep 65min Cook 90min 6 servings

Rice Easy

Chao Ga (Vietnamese Chicken Rice Porridge with Ginger)

In Vietnam this is what people eat for breakfast or when they are feeling unwell, much the way Koreans turn to dakjuk. The broth carries a quiet heat from sliced ginger, and the seasoning is fish sauce rather than soy.

Prep 15min Cook 55min 4 servings

Stir-fry Easy

Korean Busan-Style Soy Fish Cake Stir-Fry

A single cheongyang chili, a hot Korean green pepper, goes into this soy-glazed fish cake. The fish cake is cut into long, thin strips and browned over high heat before any sauce goes near it, and the soy seasoning then goes on so briefly that almost none is left in the pan.

🏠 Everyday 🍱 Lunchbox

Prep 10min Cook 12min 4 servings