Top Results for Onion

Megadarra, also spelled mujaddara, is a traditional Levantine dish consisting of cooked lentils combined with groats, such as brown rice or bulgur wheat. The distinguishing characteristic of the dish is the heavy use of olive oil and deeply caramelized onions, which are either mixed into the grains...

Yassa is a West African dish originating in Casamance, Senegal, consisting of meat or fish marinated and braised with caramelized onions and lemon juice, now popular across Senegal, Gambia, and the diaspora.

Stifado is a traditional Greek stew characterized by its generous use of small pearl onions and a sweet-and-sour flavor profile. It is typically prepared with tougher cuts of beef or rabbit, which are slow-cooked in a sauce of tomatoes, red wine, and a distinctive blend of spices including cinnamon,...

Bhatkali biryani is a rice dish from the coastal town of Bhatkal in Karnataka, India, developed by the Navayath Muslim community. Unlike some other regional biryani styles, it features a meat masala with a high proportion of onions, giving the dish a distinctively sweet and savory character. The pre...

Prebranac is a Serbian baked bean dish made primarily from white beans and a substantial quantity of slowly cooked onions. The ingredients are seasoned, commonly with paprika and bay leaf, then baked until the beans are tender and the surface develops a concentrated, lightly crusted texture; traditi...

A Gibson is a classic cocktail closely related to the dry martini. It is made with gin and dry vermouth, stirred with ice, strained into a cocktail glass, and distinguished by a garnish of one or more pickled cocktail onions rather than an olive or lemon twist. The drink is intended for people who e...

Shirazi salad (Salad Shirazi) is a traditional Iranian salad originating from the city of Shiraz in southern Iran. It consists of finely diced cucumbers, tomatoes, and onions dressed with lime or lemon juice, dried mint, olive oil, and sometimes verjuice (ab-ghooreh). The salad is a common accompani...

Lentilles à la Lyonnaise is a traditional French dish originating from the Lyon region, consisting of lentils slow-cooked with pork lardons and onions. The dish typically utilizes green lentils, which hold their shape well during the extended cooking process, absorbing the flavors of the pork and ri...

Tocana is a traditional Romanian meat stew characterized by its slow-cooking process and simple, robust ingredients. It is most commonly prepared with pork or poultry, simmered alongside ample onions in a sauce heavily seasoned with paprika and sometimes tomatoes or wine. Widely eaten across histori...

Mercimek Piyazı is a traditional Turkish salad or meze made primarily from boiled green lentils combined with diced vegetables and dressed with olive oil, lemon juice, and seasonings. The dish typically includes chopped onions, tomatoes, and parsley, with some regional variations incorporating garli...

Mexican salpicón is a cold dish consisting of cooked, shredded beef tossed with ingredients such as chopped onion, tomatoes, cilantro, and chiles. The mixture is dressed primarily with fresh lime juice, giving it a bright, acidic flavor profile. Originating in regional Mexican cuisine, it is commonl...

Encebollado is a traditional Ecuadorian soup primarily made with albacore tuna, cassava, and a base of onions, tomatoes, and cilantro. It is typically served warm and garnished with a generous topping of pickled red onion rings. The soup is often accompanied by sides of toasted corn nuts, plantain c...

Funyuns are a brand of onion-flavored corn snack introduced by Frito-Lay in 1969. The snacks are ring-shaped with a crunchy texture, made from cornmeal and seasoned with onion powder and other spices. They contain no actual onions but are designed to mimic the taste of fried onion rings, distinguish...

Lyonnaise potatoes are a classic French dish consisting of pan-fried sliced potatoes and caramelized onions, traditionally seasoned with salt, pepper, and fresh parsley. Named after the city of Lyon, the dish is a staple of French bistro and bourgeois cuisine. The preparation typically involves saut...

Isntree Onion Newpair Calming Toner is a Korean skincare product formulated with onion extract and hyaluronic acid to soothe irritated skin and hydrate the complexion, reducing redness and promoting a balanced skin barrier.

Kachumbari is a fresh, uncooked salad popular in East African cuisine, particularly in Kenya, Tanzania, and Uganda. It consists primarily of diced tomatoes, onions, and chili peppers, often enhanced with cucumber, cilantro, and lemon or lime juice. The salad shows South Asian influences through its...

Dash Onion & Herb Seasoning Blend is a dry, salt-free flavoring mixture produced by Dash, a brand of spice blends that was formerly known as Mrs. Dash until a corporate rebranding in 2020. The product combines dried onion flakes with a mixture of dried herbs and spices to provide a savory, aromatic...

Morcilla de León is a traditional blood sausage from the province of León in the autonomous community of Castile and León, Spain. It is distinguished from other Spanish morcillas by using onion (cebolla) as its primary filler rather than rice, combined with pork blood, fat, and seasonings such as pa...

Kachumber is a simple fresh salad in Indian cuisine consisting of finely chopped cucumber, tomato, onion, and sometimes carrots or radishes. The vegetables are dressed with lemon juice, salt, black pepper, and often garnished with fresh cilantro. Its name derives from the Hindi word 'kachumbar' whic...

Bratkartoffeln is a traditional German side dish consisting of potatoes pan-fried until they develop a crisp, golden-brown exterior. The recipe typically utilizes boiled potatoes that have been cooled, allowing them to hold their shape and texture when introduced to a hot pan. They are traditionally...

Srpska Salata, meaning 'Serbian salad,' is a traditional Balkan dish of coarsely chopped raw vegetables, primarily tomatoes, onions, and peppers. Unlike many European salads, the vegetables are cut into larger chunks rather than fine dice, dressed with oil, salt, and sometimes vinegar. The salad sha...

Vegan French onion soup utilizes caramelized onions simmered in vegetable broth with a toasted baguette and melted vegan cheese to create a rich, savory dish mirroring the traditional recipe without animal products.

Wurstsalat is a traditional cold salad found in German, Swiss, and Alsatian cuisine, consisting of julienned or diced sausages tossed with a sharp vinegar and oil dressing. The meat used is typically a bologna-style sausage such as Lyoner or Fleischwurst, combined with sliced onions and pickles for...

Smoked Zwiebelwurst is a German-style sausage whose name identifies onion as a defining ingredient: Zwiebel means onion and Wurst means sausage. Preparations commonly combine pork, fat, seasonings, and chopped or processed onion before the sausage is smoked, although texture and formulation vary by...

Patatas a lo Pobre, translating to "poor man's potatoes," is a traditional vegetarian dish from the Andalusia region of Spain. It consists of thinly sliced potatoes slowly cooked in a generous amount of olive oil alongside sliced onions, garlic, and green bell peppers. The ingredients are simmered t...

Hylaeus punctulatissimus is a solitary masked bee native to Europe, first described by Frederick Smith in 1842, recognized by its distinct markings.

Potatoes O’Brien is an American pan-fried potato dish made from diced potatoes cooked with onions and sweet bell peppers. The vegetables are usually browned together in a skillet, producing a crisp-edged side dish with a softer center. It is commonly served at breakfast alongside eggs or meat, altho...

Hutspot is a traditional Dutch dish made by mashing potatoes with boiled carrots and onions. It is commonly served with a meat accompaniment, such as sausage or stewed beef, although the vegetable mixture can also be eaten on its own. Dutch tradition connects the dish with the 1574 relief of Leiden...

Pommes boulangère is a French potato dish made from thinly sliced potatoes and onions baked with stock. The potatoes absorb the cooking liquid as they soften, producing a tender dish with browned edges without relying on a cream sauce. Its name refers to a baker, and the preparation is traditionally...