What I truly love is exploring the ways onions can work their magic in my kitchen. So, of course, in this post, I am going to share a few onion recipes cooked up in my home that spotlight the flavors and charms of this humble allium.

You might say this post is an “ode” to the onion.

The 18 Best with onions recipes

1. French Onion Soup

A classic French dish, French onion soup features caramelized yellow onions and garlic that have been simmered in beef broth, seasoned with thyme, and served with slices of toasted baguette that are topped with bubbly Gruyère cheese.

Ingredients

4 large yellow onions, thinly sliced
4 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon flour
8 cups beef broth
1 teaspoon fresh thyme leaves
Salt and pepper to taste
1 baguette, sliced
1 1/2 cups grated Gruyère cheese

Instructions

1. In a large pot, over medium heat, melt the butter with the olive oil. Add the onions and garlic, and cook, stirring frequently, until the onions are caramelized, about 30 minutes.

2. Mix in the flour, and cook for roughly 1 minute. Pour in the beef broth and add thyme, and bring the mixture to a boil. Cut the heat, and allow it to simmer for 30 minutes. Season with salt and pepper.

3. Heat the broiler. Place the baguette slices on a baking sheet and broil until golden brown. Ladle the soup into oven-safe bowls and top with a slice of broiled baguette. Generously sprinkle with Gruyère cheese and place under the broiler until the cheese is melted and bubbly.

2. Onion Bhaji

Onion Bhaji is a widely consumed Indian snack. It consists of thinly sliced onions that are combined with chickpea flour, ground cumin, ground coriander, turmeric, and salt, and then deep-fried.

The end result is a golden-brown, crispy fritter. Bhaji is often served with a side of chutney and is a popular way to start a meal.

In many ways, it is similar to onion rings, though it differs in the size of the onion used and the thickness of the coating.

Ingredients

2 large onions, thinly sliced
150 grams of chickpea flour (gram flour)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
Water, as needed
Vegetable oil, for frying

Instructions

1. In a big mixing bowl, combine the sliced onions, chickpea flour, ground cumin, ground coriander, turmeric, and salt. Gradually incorporate water into the dry ingredients until you obtain a thick batter that clings to the onions.

2. In a deep frying pan, heat the vegetable oil over medium-high heat. Make sure you have enough oil to completely cover the bhajis when you fry them.

3. Spoon the onion mixture by the handfuls into the hot oil and try very hard not to let the mixture touch the sides of the pan or any hooks or attachments of the deep-fat fryer. If you use a high-sided saucepan, tilt it away from you, then lower the mixture into the oil. Fry the bhajis in batches for the 4-5 minutes until they are crispy and golden brown.

4. Take out the fried bhajis with a slotted spoon and let them drain on paper towels. Serve piping hot, and if you want a sauce, it’s good with chutney or a yogurt dip.

3. Caramelized Onion Tart

The Caramelized Onion Tart marries savory notes with a base of delicate puff pastry. Its topping of sweet, golden-brown onions, fresh thyme, and melting Gruyère results in a tart that is a perfect starter or light main dish.

Ingredients:

• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 1 sheet puff pastry, thawed
• 2 teaspoons fresh thyme leaves
• 1/2 cup grated Gruyère cheese
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions

1. Set the oven to 400°F (200°C) to preheat. In a large skillet, over medium heat, warm the olive oil. Add the onions and cook, stirring occasionally, until they are a deep golden brown and caramelized, about 25–30 minutes. Season with salt and pepper, and stir in the leaves from the thyme sprigs.

2. On a surface lightly dusted with flour, roll out the puff pastry to get rid of any creases. Move the sheet onto a baking pan, lined with parchment paper. With a knife, cut a 1-inch border around the perimeter of the pastry (without cutting all the way through, as you would when making a showpiece for a pastry that needs to puff up). Once the border is cut, prick the center all over with a fork (so it doesn’t puff up too much, either).

3. Evenly distribute the caramelized onions within the borders of the pastry. Sprinkle milled Gruyère cheese on cantaloupe. Brush the edges of the pastry with beaten egg.

4. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and the cheese is melted and bubbly. Let the tart cool slightly before slicing and serving.

4. Onion Rings

Rings of onion are crispy golden delights that are made by coating sliced onions in a mixture of seasoned flour, dipping them in buttermilk, and then frying them in hot vegetable oil until they are just perfectly crunchy. A classic snack or side dish.

Ingredients

2 large onions
1 cup all-purpose flour
1 cup buttermilk
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil, for frying

Instructions

1. Remove the skins from the onions and cut them into rings that are 1/4 inch thick. Once cut, separate the rings.

2. Combine the flour, baking powder, salt, and pepper in a bowl. In a separate bowl, pour the buttermilk.

3. In a deep skillet or fryer, heat the vegetable oil to 375°F (190°C).

4. Submerge each onion ring in the flour mix, and then in the buttermilk, making sure to cover the entire ring. Before frying, thoroughly coat the onion ring in the second round of flour mix. This should be done in small batches. Fry until golden brown, which should take anywhere from 2 to 3 minutes per batch. Once cooked, place the onion rings on a towel and serve immediately.

5. Cipollini Onions in Balsamic Glaze

Balsamic Glazed Cipollini Onions are tender little onions that have been caramelized in olive oil, just the right amount of balsamic vinegar, and brown sugar. They’re finished with fresh thyme, and while recipes will vary slightly, the essence of this dish is a delightful blend of sweet and tangy flavors.

Ingredients

1 pound cipollini onions, peeled
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 tablespoons brown sugar
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon fresh thyme leaves

Instructions

1. In a large skillet, over medium heat, heat the olive oil. Add the peeled cipollini onions and sauté them until they start to soften and slightly brown, about 5-7 minutes.

2. Add balsamic vinegar and brown sugar to the skillet, stirring to coat the onions evenly. Reduce heat to low and simmer for about 15-20 minutes, until the onions are tender and the glaze is thickened.

3. Add salt and freshly ground black pepper to taste. Fold in fresh thyme leaves just before serving.

6. Onion Gravy

Gravy made with onions is a sauce that is rich and full of flavor. Caramelized onions form the base of this gravy.

They are sliced thinly and cooked in a mixture of olive oil and butter until they are golden brown and sweet. Then, flour and beef stock (or vegetable stock for a meatless version) are added to the pot so that the gravy can thicken and bubble away.

Finally, Seasoned with salt and pepper (and possibly other spices) makes this a gravy that is hard to resist.

Ingredients

2 large onions, thinly sliced
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups beef or vegetable stock
Salt and pepper to taste

Instructions

1. Warm the olive oil and butter in a large skillet over medium heat. Toss in the onions, which should be sliced thinly, and let them hang out in the skillet. Stir them once in a while, but don’t overdo it; you want them to slowly and surely brown and sweeten, to become caramelized and golden, in short, to do what onions do when you give them 15-20 minutes and some heat.

2. Dust the onions with flour and stir them well. Then cook for another minute so that the flour can lose its raw flavor.

3. Slowly incorporate the beef or vegetable stock into the skillet, while mixing nonstop until it’s safe to stop (you’ll understand more about this in the next paragraph). The mixture should be at a low simmer and relatively still—no splashing—before you add the flour. Once the flour has been well integrated into the gravy, it’s time to add the fat. Now, don’t go and use just any old fat, okay?

4. Before serving, taste and add salt and pepper as needed.

7. Green Onion Pancakes

Green Onion Pancakes are savory Chinese flatbreads featuring all-purpose flour, vegetable oil, and finely chopped green onions. These crispy treats are snack- or side-dish-perfect.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup boiling water
• 1/4 cup cold water
• 1/4 cup vegetable oil, plus more for frying
• 1 teaspoon salt
• 1/2 cup finely chopped green onions (scallions)
• Extra salt for seasoning (optional)

Instructions

1. In a large bowl, combine the all-purpose flour and boiling water. Stir with a wooden spoon until the flour is completely moistened. Gradually add the cold water, mixing until the dough pulls together and forms a rough ball.

2. Work the dough on a surface that is lightly dusted with flour until it transforms from a lumpy mass into a substance that is not only smooth but also elastic—like the warm-up for the muscles before a run. This process should take about 5-7 minutes. Then cover and let it rest for 30 minutes.

3. Split the dough into four equal parts. Roll each part into a thin circle. Spread a layer of vegetable oil over the surface, sprinkle with salt, and evenly distribute a portion of the chopped green onions.

4. Form the dough into a log and then coil it into a round pancake. Use a rolling pin to gently flatten it to about 1/4 inch thickness.

5. Pour a small amount of vegetable oil into a skillet and heat over medium. Carefully drop in 1/4 cup of the pancake batter, mounding it slightly. Fry for about 3 minutes, or until the pancake is puffed, set, and beginning to brown. Flip and cook for another 3 minutes.

8. Onion Jam

Onion Jam is a sauce that serves as a condiment, made from onions that have been cooked slowly until they are quite tender and mostly melted, cooked about 30 minutes longer if you like them more caramelized. Cut the onions into large dice.

The jam is sweet, and you can serve it over cooked meats (or next to some) but will especially enjoy it on top of a crostini with a few lightly dressed mixed greens. Or serve it with your breakfast eggs.

Ingredients: 2 large sweet onions (2 lbs); olive oil (1/2 cup); balsamic vinegar (1/3 cup); brown sugar (1/3 cup); fresh thyme (about 5 sprigs); salt and black pepper.

Ingredients

• 4 large onions, thinly sliced
• 2 tablespoons olive oil
• 1/2 cup balsamic vinegar
• 1/4 cup brown sugar
• 1 teaspoon fresh thyme leaves
• Salt to taste
• Pepper to taste

Instructions

1. In a large pan, heat the olive oil over medium heat. Then add the onions, which have been sliced, and cook them while stirring occasionally. Continue cooking until the onions are soft and caramelized, which should take about 25 to 30 minutes.

2. Combine balsamic vinegar, brown sugar, and fresh thyme leaves in the pan. Stir to mix well. Then, keep cooking for another 10-15 minutes, or until the mixture reaches a thick, jam-like consistency.

3. Add salt and pepper to taste, and allow the jam to cool before you store it in an airtight container and put it in the refrigerator. You can also serve the jam just after it has been cooked and cooled.

9. Roasted Red Onions

Simple ingredients like red onions, olive oil, balsamic vinegar, fresh thyme, salt, and black pepper become a delightful side dish when they are roasted and transformed into Roasted Red Onions. Perfectly caramelized, they yield a deliciously savory addition to any meal.

Ingredients
Red onions (medium-sized), peeled and halved
Olive oil
Balsamic vinegar
Fresh thyme leaves
Salt
Black pepper

Instructions

1. Heat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

2. Drizzle olive oil and balsamic vinegar on the red onions that have been cut in half and placed in a roasting pan.

3. Scatter fresh thyme leaves, salt, and black pepper over the onions.

4. In the preheated oven, roast for 30-35 minutes, turning halfway through, until tender and caramelized. Roast.

10. Pickled Red Onions

Tangy and crisp, Pickled Red Onions infuse everything from tacos to salads with flavor. To make them, thinly slice some red onions and immerse them in a hot mixture of white vinegar, water, sugar, salt, and black peppercorns.

If you’re feeling adventurous, add some optional garlic and bay leaves to the pickling mixture for extra punch. Beyond their awesome taste, these bad boys are quite healthy, too!

Ingredients

Red onions, thinly sliced
White vinegar
Water
Granulated sugar
Salt
Black peppercorns
Optional: garlic cloves and bay leaves

Instructions

1. Combine equal parts white vinegar and water in a saucepan. Add granulated sugar, salt, and black peppercorns, and heat over medium to dissolve the sugar and salt.

2. Put the red onions, sliced paper-thin, into a bowl or jar that can withstand heat. You can also use a bowl or jar that is microwave-safe, as you will be heating the onions in either a water bath on the stovetop or in the microwave. If you want to ramp up the flavor factor, throw in some halved garlic cloves and bay leaves.

3. Ensure the onions are completely submerged in the hot vinegar blend. Allow the mixture to attain room temperature before sealing the container. Required refrigeration for at least 1 hour precedes the further development of flavor in the pickled onions.

11. Blooming Onion

A large, sweet onion is the star of the appetizer that goes by the name of the Blooming Onion. In this case, the onion is not just large but also a

Ingredients

One large sweet onion
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 eggs
1 cup milk
Oil for frying

Instructions

1. Remove the outer layer of the onion, then slice off the end that is not attached to the root. Stand the onion on the root end. If the onion is large, it may help to start with a straight cut; then make the following cuts using the curve of the onion as a guide. Starting about half an inch from the top and making downward cuts all around the onion, create “petals” of onion that still hold together at the top.

2. Stir together the flour, paprika, and cayenne pepper in a bowl. In another bowl, beat the eggs and milk.

3. Submerge the onion in the egg mixture, making sure it is completely coated. Gently pull apart the onion petals, and coat them with the flour mixture. Shake off any excess flour.

4. Preheat oil in a deep fryer or large pot to 375°F (190°C). Lower the onion very carefully into the hot oil, cut-side down, and deep-fry it for about 10 minutes, or until it achieves a color and crispness that can only be described as golden brown. Drain the onion on paper towels and serve immediately.

12. Grilled Onions

A delightful caramelized flavor makes Grilled Onions truly special. Sweet onions like Vidalia combine beautifully with the olive oil, balsamic vinegar, and fresh thyme that we use to prepare these.

Grilled Onions are simple and elegant, and we bet they can improve almost any dish. We use them in salads, on burgers, and even with eggs.

Ingredients

Sweet onions (such as Vidalia or Walla Walla)
Olive oil
Balsamic vinegar
Salt
Freshly ground black pepper
Fresh thyme (optional)

Instructions

1. Start with the onions. Peel them and slice them into thick rings, about half an inch wide, so they hold together on the grill. You can go ahead and use a whole onion for each burger, but it’s more likely you’ll get kind of sick of the flavor if you do. If you’ve got a giant onion, cut it in half and then slice the halves into rings.

2. Heat your grill to medium-high. As the grill is reaching temperature, lay out the onion slices on a large platter.

3. Ensure that each slice of onion is evenly coated with olive oil and balsamic vinegar. Make sure to season each onion slice with salt and freshly ground black pepper.If desired, you can sprinkle fresh thyme leaves over the top of the onions before you roast them.

4. Put the onions on the grill grate and cook them for about 5–7 minutes per side until the onions are tender and have developed nice grill marks. Serve right away as a delicious side or topping.

13. Onion and Goat Cheese Pizza

Savor my Onion and Goat Cheese Pizza, which features a golden crust laden with the calamitous onions that we all know and love, as well as rich goat cheese, mozzarella, and fresh thyme that has, uh, not a whole lot to do with pizza except make it smell really nice.

Ingredients

1 pre-made pizza crust or homemade dough
2 large onions, thinly sliced
2 tablespoons olive oil
4 ounces goat cheese, crumbled
1/2 cup shredded mozzarella cheese
1 tablespoon fresh thyme leaves
Salt and pepper to taste

Instructions

1. Set your oven to a temperature of 450°F (230°C) and allow it to fully heat before putting in the food.

2. In a skillet, warm extra virgin olive oil over medium heat, then add the onions, sliced. Allow them to caramelize, stirring occasionally for about 20-25 minutes. When they are almost done, season with salt, and if you like, a few cranks of the pepper mill.

3. On a baking sheet, roll out pizza crust. Pour the caramelized onions evenly over the crust.

4. Crumbled goat cheese and shredded mozzarella are scattered over the onions. Fresh thyme accompanies them on the way to the oven, where they will bake at 450°F for 10-12 minutes. At the end of this time, I expect to see and taste golden-brown melted cheese against a backdrop of sweet onions.

14. Onion Chutney

Chutney, as you may know, is a vibrant condiment usually eaten with rice. Onion chutney is somewhat of an anachronism, as mustard and dried red chilies aren’t the typical ingredients in South Indian cooking, and onion chutney is served mostly in the southern states of India.

A little jaggery (raw cane sugar) or sugar gives a touch of sweetness that is typical of chutneys.

Ingredients

2 large onions, finely chopped
1 tablespoon vegetable oil
1 teaspoon mustard seeds
2 dried red chilies
1 teaspoon tamarind paste
Salt to taste
1 teaspoon jaggery or sugar (optional)#

Instructions

1. In a pan, warm the vegetable oil over medium heat. Add the mustard seeds and allow them to splutter.

2. Include the dried red chilies and sauté for a few seconds until they give off a nice aroma.

3. Mix in the diced onions and let them sauté until they achieve a delectable golden brown.

4. Combine the tamarind paste, salt, and jaggery (if using) in a bowl. Stir well and cook for another 2–3 minutes. Adjust the flavor as necessary and allow to cool before serving.

15. Pearl Onions and Peas

Pearl Onions and Peas is a delightful side dish. It features pearl onions, which are cooked in butter until they are golden brown, paired with tender peas, and enhanced by vegetable broth, and fresh parsley, to make the most perfect side.

It is 100 percent a side dish.

Ingredients

• 1 pound pearl onions, peeled
• 2 tablespoons unsalted butter
• 1 cup frozen peas
• 1/2 cup vegetable broth
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a big frying pan, over medium heat, melt the butter. Put the pearl onions in the pan and cook them until they are tender and golden brown, about 10-12 minutes.

2. Put in the skillet the vegetable broth and peas. Mix and bring to combine and to a simmer. Simmer and cook until the peas are heated through, about 3-4 minutes.

3. Add salt and pepper to taste. For a fresh finish, mix in the chopped parsley just before serving.

16. Onion Focaccia Bread

Onion Focaccia Bread is a delightful Italian flatbread topped with caramelized onion. Made with all-purpose flour, olive oil, and active dry yeast, it has a texture that is right in the airy wheelhouse and an aroma that is simply inviting.

Ingredients

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 packet (2 1/4 teaspoons) active dry yeast
2 tablespoons olive oil, plus extra for brushing
1 cup warm water
1 large onion, thinly sliced

Instructions

1. In a big bowl, mix together the flour, salt, sugar, and yeast. Next, pour in the warm water and 2 tablespoons of olive oil. Beat the whole mixture until a nice dough forms. Now it’s time to knead the dough, which you will do for about 5 to 7 minutes, until the dough is smooth and elastic.

2. Place the dough in a bowl that has been lightly oiled, and cover it with a damp cloth; let the dough rise in a warm location. The dough should take no more than 1 hour to double in size.

3. Set the oven to 400°F (200°C) to preheat. Deflate the dough and divide it into half. Roll each half into a rough rectangle about 2 inches thick. Pinch the edges of each rectangle to create a lifting lip all around. This will help the dough to rise upward instead of spreading outward and ensure the focaccia has its distinctive shape and texture.

4. Preheat the oven to 375 degrees F (190 degrees C). Bake in your preheated oven for 20 to 25 minutes until they are golden brown. Allow to cool slightly, then slice and serve.

17. Onion Dip

Onion Dip takes sweet, caramelized onions and combines them with sour cream and mayonnaise, creating a rich, creamy dip. It’s the ideal counterpart for potato chips, fresh vegetables, or any variety of flatbreads.

And what’s more, it’s a perfect make-ahead party dip.

Ingredients

2 tablespoons olive oil
2 large onions, finely chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup sour cream
1/2 cup mayonnaise
1/4 teaspoon garlic powder

Instructions

1. Olive oil should be heated in a skillet on medium. The onions, finely chopped, should be added with salt and black pepper. They should be cooked for about 20 to 25 minutes with occasional stirring until they are caramelized and golden brown.

2. In a big bowl, blend the mayonnaise, sour cream, and garlic powder. Stir it up until it’s smooth and well mixed.

3. After the onions have cooled a bit, combine them with the sour cream and mayonnaise mix. Stir it up until it is all together.

4. Refrigerate for somewhere around 30 minutes—at least!—before you serve it up. This not only tastes better; it also holds together better. You can serve it with chips, dippers, or, in my case, as part of a crudité platter.

18. Sweet Onion Relish

Sweet Onion Relish is a tangy and somewhat sweet condiment made from finely diced sweet onions, granulated white sugar, and red bell pepper. It also contains a liberal amount of vinegar as well as mustard seeds and black pepper for extra flavor.

Ingredients

Sweet onions, finely chopped
White sugar
White vinegar
Red bell pepper, diced
Salt
Mustard seeds
Black pepper

Instructions

1. In a medium saucepan, combine the sweet onions, white sugar, white vinegar, red bell pepper, and salt.

2. Heat the mixture over medium heat, stirring often, until it comes to a boil and the sugar is completely dissolved.

3. Combine mustard seeds and black pepper, then decrease the heat and simmer for 30 minutes, stirring now and then, until the relish reaches a pudding-like consistency.

4. Take it off the heat and allow it to cool before either serving or saving it in an airtight container in the incognito section of your fridge.