Gallery: 8 Onion Sides for Your Thanksgiving Feast

Creamed Pearl Onions
Creamed Pearl Onions

Creamed onions require a bit of extra time on the stove in order to produce a rich and mellow flavor—but trust us, your patience will be worth it!

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[Photographs: J. Kenji Lopez-Alt]

Sautéed Green Beans with Mushrooms and Caramelized Cipollini Onions
Sautéed Green Beans with Mushrooms and Caramelized Cipollini Onions

Green beans, mushrooms, and onions combine in a stove-top side dish that brings out the flavors of a classic green bean casserole.

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[Photograph: J. Kenji Lopez-Alt]

Glazed Pearl Onions
Glazed Pearl Onions

Glazing is a simple all-in-one-pan process that takes place when liquid reduces and emulsifies with butter, coating your tender onions with a flavorful glaze.

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[Photographs: J. Kenji Lopez-Alt]

Caramelized Onion and Goat Cheese Tartlets
Caramelized Onion and Goat Cheese Tartlets

A generous tart topped with sweet caramelized onions and creamy goat cheese is cut into crowd-friendly pieces, perfect for keeping your guests occupied while the turkey's in the oven.

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[Photograph: Carrie Vasios]

Caramelized Vidalia Onion Mashed Potatoes
Caramelized Vidalia Onion Mashed Potatoes

Creamy mashed potatoes get a twist with an infusion of caramelized onions.

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[Photograph: Jennifer Olvera]

Kale and Onion Pie
Kale and Onion Pie

This unusually easy pie recipe stuffs layers of kale and onion into a crust made with mayonnaise and sour cream.

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[Photographs: Blake Royer]

Sweet Onion and Goat Cheese Tarts with Thyme
Sweet Onion and Goat Cheese Tarts with Thyme

Crispy, gooey, sweet, and savory all in one? These individual-sized tarts will take your guests through a roller-coaster of flavors.

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[Photographs: Kerry Saretsky]

Braised Leeks with Lemon and Parsley
Braised Leeks with Lemon and Parsley

Braised, leeks retain their subtly aroma but acquire a completely tender, almost meaty texture as they slowly break down and absorb liquid. Once they're cooked, all they need is a sprinkle of lemon and parsley and they're good to go.

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[Photograph: J. Kenji Lopez-Alt]