Spicy tomatillo chicken is cooked in the slow cooker and tucked into corn tortillas topped with red onions and cilantro.
'Onions' on Serious Eats
The classic fresh Mexican condiment made with tomatoes, onions, and chilies. Ours gets an added flavor boost with a bit of pre-salting and draining. Perfect on tacos, fajitas, and burritos.
This breakfast mash up takes basic skillet potatoes to the next level with the addition of gooey soft-cooked eggs and melted cheese. Shredded cheddar is tossed with the potatoes and onions and toasts along the bottom of the skillet, giving you plenty of golden brown cheese.
Bright pickled vegetables make for a bracing, refreshing salad that goes great with grilled meats.
Traditional sukiyaki is a hot pot-style dish of beef and vegetables simmered in a broth of soy sauce, sugar, and mirin. It's a popular meal in Japan, but because of the lack of tabletop cooking vessels in the US, sukiyaki is challenging to replicate here. Hiroko Shimbo's version in Hiroko's American Kitchen drops the hot pot entirely to create a one dish meal more suitable to the American home cook.
A quick chopped salad of tomatoes, cucumbers, red onion, and feta cheese in a light lemon, olive oil, and herb dressing.
Whether you remove the seeds from the hot peppers for a sweeter heat, or leave them in for some fiery intensity, this relish will bring new meaning to the "hot" in hot dog.
Our second week of Marmageddon brings you onion and Marmite fritters, perfect for snacking on while polishing off a few pints of beer.
If you, too, are a sucker for grilled veggies, mix a bunch of them together with a tangy herb vinaigrette for this irresistible grilled interpretation of ratatouille.
This is a seriously impressive easy holiday dinner for two: roast pork loin coated in fennel seed and fresh thyme, served with soft, sweet roasted fennel and red onion, and a balsamic drizzle.
Nothing screams fancy dinner quite like a bowl of pearl onions. The small orbs of sweetness signal vast amounts of prep time and tears on the part of the cook. But don't let the extra work steer you away from Sam Sifton's recipe for Creamed Onions. These morsels are easy to peel once par-boiled and shocked, then are coated in the most luscious of cream sauces. A smattering of bacon adds even more richness as well as smoky flavor, and a bright finish of herbaceous parsley, cayenne, and black pepper balance the sauce.
Crispy enoki mushroom and onion fritters with a spicy Thai curry mayo.
Caramelizing onions the traditional way can take over an hour. Here's a rapid-fire way to get soft, sweet onions in only fifteen minutes.
British food is at its core simple and hearty. This dish is both, and can be thrown together with no more preparation than opening a beer and slicing some onions.
These pickled spring onions can play a number of roles. Dolloped on top of a burger, a basic cookout becomes quite gourmet. Need to bring an appetizer to a party? Toast baguette rounds, add a smear of creamy goat cheese and top with a bit of pickled onion. A bowl of baby arugula becomes a salad with a forkful of pickled onions and a drizzle of olive oil.
These tangy onions make a nice acidic condiment for Indian dishes.
Crispy and golden brown on the outside, creamy and tender in the middle with some good garlicky mayo (aïoli, if you will) for dipping in, the key to a really great rösti is twofold.
While most beer batters assume that any fizzy, flavorless swill will do, these onion rings were created to highlight the big-flavored, boozy brew that Stone Brewing Co. is known for.
You can use any kind of liver you like, but poultry liver is particularly tender and creamy, and easy to find in the grocery store or your farmer's market.