31 Onion Recipes Worth Shedding Tears Over
Onions are a cornerstone of our cooking—but how often are they actually the star? There’s a world of onions out there—red, white, Vidalia, pearl, and so many more—and when given the attention they deserve, these pantry staples can show off their broad range of flavors. From bracingly sharp when raw to silky-sweet when slowly cooked, these 31 recipes put onions on a well-deserved pedestal. Whether they’re frizzled crisp and scattered over a crunchy peanut-coated cabbage slaw or blitzed and melted into a rich, creamy curry, these dishes are worth getting onion breath over.
Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley2/31Frizzled-Onion Cabbage Salad
Slicing your onions as uniformly as possible ensures that they will fry evenly. A mandoline is great for this. Remove the onions from the oil when they’re still a shade or two lighter than you want them. They’ll continue to cook off the heat.
Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley3/31Creamy Coconut Curry Meatballs
Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley4/31French Onion Tart
Photograph by Isa Zapata, food styling by Kaitlin Wayne, prop styling by Christina Allen5/31Gluten-Free Focaccia With Rosemary and Onion
Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Beth Pakradooni6/31Creamed Onions Alla Vodka
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Heather Greene7/31Jammy Onion and Miso Pasta
When your fridge and pantry are looking especially bare, or you’re so decision-fatigued you just can’t decide what’s for dinner, this is the recipe to keep in your back pocket. It’s exceedingly fast and exceptionally flavorful.
Photograph by Isa Zapata, food styling by Taneka Morris, prop styling by Tim Ferro8/31Pearl Onion and Sweet Pepper Skillet
Photograph by Jenny Huang, food styling by Tyna Hoang, prop styling by Sophie Strangio9/31Oniony Brothy Beans
Photo by Laura Murray, Food Styling by Susan Spungen11/31Triple-Threat Onion Galette
Not just a clever name, this savory tart combines three alliums (scallions, garlic, and onion) for maximum flavor and crispy-jammy texture. The key to the flaky crust is to move fast! Rolling and folding the dough while the butter is still cold creates distinct layers of butter and flour that will steam apart during baking, making the crust light and flaky.
Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie Strangio12/31Chicken-Lentil Soup With Jammy Onions
Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks15/31Samosa Tart With Caramelized Onions and Fontina
Photo by Emma Fishman, Food Styling by Kat Boystova17/31Squash With Yogurt Sauce and Frizzled Onions
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski18/31Radish and White Onion Slaw
Photograph by Isa Zapata, food styling by Jillian Knox, prop styling Sophie Peoples20/31Vidalia Onion Pissaladière Pizzas
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski21/31Red Cabbage and Onion Slaw
Photograph by Heami Lee, food styling by Frances Boswell, prop styling by Sophie Strangio23/31Spring Vegetable Bhajia
Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime26/31Cucumber and Onion Salad
Photograph by Isa Zapata, Food Styling by Susan Ottaviano, Prop Styling by Stephanie De Luca30/31Caramelized Onions
Photo by Laura Murray, Food Styling by Pearl Jones31/31Lemony Lentils and Rice With Caramelized Onions
This recipe is inspired by mujadara, a simple combination of lentils, rice, and onions that exists in various forms across the Middle East. It's comforting but not too rich, and it's fresh and vegetarian without relying on many perishable ingredients. In other words, it's the perfect meal for the nights in between holiday parties.
