If onions are a staple in your kitchen, you'll want to try these side dish recipes. From French onion soup, onion rings, and caramelized onions, to dishes using red, green, and sweet Vidalia onions, there's no end to what you can do with onions.See Popular Onions Recipes
Onions have always been a sort of mystery to me. How did such an unassuming and (let's face it) fairly ugly bulb become the one item in the produce section that you're most likely to haul home week after week, given that they're essentially the starting point for any number of recipes, from soups and stews to sauces, casseroles and skillet dinners of all stripes? Not to mention, onions are a pain to work with -- downright hostile, to boot.
In Cajun country, catfish is king. And as we gear up to celebrate Mardi Gras (or Fat Tuesday), we take our own bow to the catfish that folks from Louisiana know how to cook to perfection. Pan-fried or baked, catfish has a mild flavor that marries well with spices like paprika and cayenne pepper, and a dash of hot-pepper sauce.
For a fantastic side full of flavor, these green beans with caramelized onions and bacon are a great addition to any entree
Slowly cooking sweet onions until golden creates a sophisticated filling between the flaky Pepperidge Farm Puff® Pastry crust and the smooth Gruyere and Parmesan cheese topping.
Sliced turkey and Brie go well with this sweet and tangy condiment. Also try it on a roast beef and cheese sandwich.
Crisp bacon and caramelized onions make perfect partners in this cravable, savory tart.
This meatless main features flaky puff pastry topped with roasted tomatoes and onion, and lots of shredded mozzarella cheese. It's so good, it will have everyone craving vegetarian fare.
This flavorful onion condiment can be used to top rounds of brie for a luxurious appetizer.
Golden crispy homemade onion rings--these are really worth the extra effort! This recipe features fresh-cut slices of sweet Vidalia onion dipped in a hearty buttermilk and Irish beer batter, served fresh-fried crunchy and delicious.
This vegetable side dish goes well with grilled or roasted pork or beef.
Mike Price drizzles blood orange slices with a Greek olive oil called Iliada, which he sells at Market Table. Pressed from kalamata olives, the oil's gentle fruitiness and lack of bitter finish make it ideal for salads. If blood oranges aren't available, navel oranges or tangerines are excellent substitutes.
Your family will eagerly eat their veggies when coated with a creamy Parmesan dressing. It's especially refreshing on a summer day!
Sweet, smoky, tangy, and herbal--a lot of flavors come together in this rustic dish.
Short ribs, aromatic vegetables and herbs braise in wine-infused stock until the meat nearly falls off the bone, and is served with a smashing combination of mixed fall vegetables.