40 Recipes Celebrating Onion Diversity

Kayla Kumari Upadhyaya —
Mar 20, 2017
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featured image via Shutterstock

I love onions. This, coupled with my undying love of garlic, remains a source of playful contention between my girlfriend and me—sorry, babe! Onions arguably have a worse reputation than garlic. Sure, onions are pretty much everywhere, but they’re constantly getting dragged for “smelling bad” and “making you cry.” Raw onions get the worst of it. Caramelized onions remain the darling among onion variations. And don’t get me wrong: Caramelized onions are good. But raw onions are supremely underrated in America. They can elevate more than just cheeseburgers.

Indians understand the power and deliciousness of raw onions. So I like to remind haters that my love for raw onions is in my blood. When I was in India this past January, I was delighted by the tiny, cute, delicious red onions served raw alongside entrees in restaurants. My people. They get it.

But now that I’ve gotten my Raw Onions Propaganda out of the way, let’s focus on all onions. I don’t want to create an onion hierarchy but rather celebrate the underappreciated versatility of this veggie that comes in so many different sizes, shapes, flavors, and colors. Let’s celebrate onion diversity with these recipes that center the bulbous, pervasive veggie.


1. Avocado and Onion Salad


2. Raw Onion Relish

via Shutterstock

3. Vidalia Dressing


4. Southern Cobb Salad with Roasted Sweet Onion Dressing


5. Sweet Onion Salad


6. Grilled Green Onion Dip


7. Sour Cream Onion Dip


8. Mushroom and Onion Dumplings


9. Mushroom-Spring Onion Dumplings with Black Vinegar-Chili Dipping Sauce


10. French Onion Soup


11. Beef and Onion Stew


12. Green Onion and Watercress Soup with Cheese Croutons


13. Spring Onion and Pea Soup with Ramp Crostino


14. Rustic Onion Tart


15. Golden Onion Pie


16. Roasted Broccoli and Red Onions with Caramelized Shallots and Aioli


17. Onion Pakoras


18. Onion Rings


19. Ramp Butter


20. Pull-Apart Cheesy Onion Bread


21. Flaxseed and Onion Crackers


22. Parsley and Sweet Onion Sandwiches


23. Kale and Caramelized Onion Grilled Cheese


24. Bacon-Wrapped Vidalia Onions


25. Baked Onions with Fennel Bread Crumbs


26. Tex-Mex Baked Blooming Onion


27. Blue Cheese Vidalia Onion


28. Stuffing-Stuffed Onions


29. Braised Baby Onions with Orange Juice and Balsamic Vinegar


30. Spaghetti with Ramps


31. Onion Frittata


32. Brown Rice Bowl with Lentils, Caramelized Onions & Fried Egg


33. Onion Couscous


34. Raw Romaine Wrap Ups


35. Pork Chops with Whiskey Onion Gravy


36. Grilled Pork and Onion Tacos


37. Skewered Chicken and Red Onion


38. Moroccan Baked Fish with Onions


39. Baked Chicken and Onions


40. Spring Onion Cocktail

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Kayla Kumari Upadhyaya

Kayla Kumari Upadhyaya is the managing editor of Autostraddle and a lesbian writer of essays, fiction, and pop culture criticism living in Orlando. She is the former managing editor of TriQuarterly, and her short stories appear in McSweeney’s Quarterly Concern, Joyland, Catapult, The Offing, The Rumpus, Cake Zine, and more. Some of her pop culture writing can be found at The A.V. Club, Vulture, The Cut, and others. When she is not writing, editing, or reading, she is probably playing tennis. You can follow her on Twitter or Instagram and learn more about her work on her website.

Kayla Kumari Upadhyaya has written 989 articles for us.

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