Ingredient

Onion Recipes

104 recipes with onion for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

104 recipes

Lavangi (Azerbaijani Walnut-Stuffed Fish)

🌍AzerbaijanAdvanced

Fish and Seafood Dishes

Lavangi (Azerbaijani Walnut-Stuffed Fish)

Lavangi is an Azerbaijani fish stuffed with a paste of walnuts, onion, and sour plums with narsharab. The grated onion must be squeezed dry, or the filling turns watery. The fish is stuffed, sewn shut, rubbed with narsharab, and baked until the skin is dark and glossy. It's a festive Talysh and Lankaran dish, a classic of the Novruz table.

75 min450 kcal4 serves

💪High protein🌾Gluten-free

Makarony po-flotski (Russian Navy-Style Pasta)

🇷🇺RussiaEasy

Cereal and Pasta Dishes

Makarony po-flotski (Russian Navy-Style Pasta)

Makarony po-flotski is a simple Soviet dish: boiled pasta tossed with browned ground meat and golden onions. The key is to truly fry the meat to a crust rather than stew it, or the flavor falls flat. Quick, filling, and sauce-free — a navy classic born aboard warships.

30 min480 kcal4 serves

⚡Quick💪High protein

Grechka with Mushrooms (Russian Buckwheat)

🇷🇺RussiaMedium

Cereal and Pasta Dishes

Grechka with Mushrooms (Russian Buckwheat)

Grechka with mushrooms is a classic Russian dish of toasted buckwheat with sautéed mushrooms and onions. Toasting the groats and not stirring them as they cook keeps the grains fluffy and separate rather than sticky. The mushrooms are dry-fried for deep flavor, then folded through. It's a hearty, naturally gluten-free dish and a staple of Lenten cooking.

30 min290 kcal4 serves

🌱Vegan🌾Gluten-free⚡Quick

Perlovka with Beef (Russian Pearl Barley)

🇷🇺RussiaAdvanced

Cereal and Pasta Dishes

Perlovka with Beef (Russian Pearl Barley)

Perlovka with beef is a hearty Russian one-pot of pearl barley simmered with browned meat, onions, and carrots — cooked much like a plov. Soaking the barley first is the secret to plump, separate grains instead of a tough, chewy mess. It's a filling, high-protein dish that long made pearl barley a Soviet kitchen staple.

90 min420 kcal4 serves

💪High protein

🇺🇿UzbekistanAdvanced

Flour and Confectionery Products

Samsa (Uzbek Lamb Pastries)

Samsa are Uzbek baked pastries with a crisp, layered dough and a juicy filling of hand-chopped lamb and onion. The layering is built by rolling butter into thin sheets of dough, which creates flaky, oven-crisped pastry without a drop of yeast. The golden rule: chop the meat with a knife, never mince it, and use as much onion as meat.

120 min380 kcal12 serves

💪High protein

Ají de Gallina (Peruvian Creamy Chicken)

🇵🇪PeruMedium

Meat Dishes

Ají de Gallina (Peruvian Creamy Chicken)

Ají de gallina is one of Peru's most cherished comfort dishes — shredded poached chicken folded into a velvety golden sauce built on ají amarillo, the fruity yellow chili at the heart of Peruvian cooking. Milk-soaked bread and ground walnuts thicken it, while parmesan adds a salty, umami edge. Mildly spicy and rich, it's spooned over rice with boiled yellow potatoes, olives, and hard-boiled egg — a fusion of Spanish and Andean roots.

60 min480 kcal4 serves

💪High protein🌶️Spicy

Moqueca Baiana (Brazilian Fish and Shrimp Stew)

🇧🇷BrazilMedium

Fish and Seafood Dishes

Moqueca Baiana (Brazilian Fish and Shrimp Stew)

Moqueca Baiana is Bahia's iconic seafood stew — firm white fish and shrimp simmered gently in coconut milk with tomatoes, peppers, onion, and lime, finished with dendê, the red palm oil that gives the dish its glowing orange colour and nutty, faintly smoky depth. Born from Indigenous, African, and Portuguese roots, it's layered rather than stirred and cooked low so the fish stays whole. Served over white rice, it's the soul of Brazilian coastal cooking.

60 min430 kcal4 serves

💪High protein🌾Gluten-free

Chicken Pastilla (Moroccan Sweet-Savory Pie)

🇲🇦MoroccoAdvanced

Flour and Confectionery Products

Chicken Pastilla (Moroccan Sweet-Savory Pie)

Pastilla is Morocco's most extravagant pie — a crisp, golden pastry of paper-thin warqa (or phyllo) concealing three layers: saffron-spiced shredded chicken, a soft egg-and-onion custard set in the reduced cooking juices, and a sweet crunch of fried almonds scented with orange blossom. Dusted with powdered sugar and cinnamon, it plays sweet against savoury in a way few dishes dare. Born of Arab-Andalusian heritage, it's a celebration centrepiece served at weddings and feasts.

100 min610 kcal6 serves

💪High protein

Doro Wat (Ethiopian Spiced Chicken Stew)

🇪🇹EthiopiaAdvanced

Meat Dishes

Doro Wat (Ethiopian Spiced Chicken Stew)

Doro wat is Ethiopia's national dish — a deep red, intensely spiced chicken stew built on a foundation of onions cooked down slowly until they melt into a rich paste. Fiery berbere and aromatic niter kibbeh, a spiced clarified butter, give it heat and depth, while whole hard-boiled eggs simmer in the sauce to soak up flavour. Slow-cooked and celebratory, it's traditionally scooped up with injera, the tangy teff flatbread, in a shared communal meal.

120 min520 kcal6 serves

💪High protein🌶️Spicy🌾Gluten-free

🇳🇬NigeriaAdvanced

Soups

Egusi Soup (Nigerian Melon Seed Stew)

Egusi soup is Nigeria's most widely eaten soup and one of West Africa's most recognisable dishes — a thick, richly savoury stew built on ground egusi, the dried seeds of a West African melon. The seeds are fried in red palm oil until nutty and set into soft lumps, then simmered with beef, smoked fish, ground crayfish, and fermented locust beans for deep umami, finished with leafy greens. It's hearty, nutty, and satisfying, eaten with pounded yam, eba, or rice.

90 min540 kcal6 serves

💪High protein🌶️Spicy🌾Gluten-free

Imam Bayildi (Turkish Stuffed Eggplant in Olive Oil)

🇹🇷TurkeyAdvanced

Vegetable and Mushroom Dishes

Imam Bayildi (Turkish Stuffed Eggplant in Olive Oil)

Imam bayildi means 'the imam fainted' — from delight, or from the sight of how much olive oil went in, depending on which legend you follow. Whole eggplants are softened until collapsing, split open, and packed with slow-cooked onion, tomato, and a startling amount of garlic, then braised in olive oil until everything melts together. It belongs to the zeytinyagli family, dishes cooked in olive oil and eaten cool, and it's better the next day.

90 min310 kcal4 serves

🌱Vegan🌾Gluten-free🌿Vegetarian

Pulpo a la Gallega (Galician Octopus with Potatoes)

🇪🇸SpainAdvanced

Fish and Seafood Dishes

Pulpo a la Gallega (Galician Octopus with Potatoes)

Pulpo a la gallega is Galicia's most famous dish and one of the simplest in Spanish cooking — tender slices of boiled octopus laid over soft potatoes on a wooden plate, then finished with nothing but coarse salt, smoked paprika, and a generous stream of olive oil. There's no sauce and nowhere to hide, so everything rests on cooking the octopus to exactly the right point and using paprika and oil worth tasting on their own.

80 min340 kcal4 serves

💪High protein🌾Gluten-free

Ingredients

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garlic carrot tomato beef potato ground beef butter chicken rice potatoes eggs mushrooms