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Add Some Red (Onions) - 383 recipes

Red onions have a dark-red to purple outer skin containing a mildly sweet flavoring, altering your dish to savory perfection. Use it as a garnish, throw it in salads, sautee it or cook it into your dishes.

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Top Recipe

By Foodiewife, A Feast for the Eyes

Rate this recipe 4.4/5 (10 Votes)
Feta Stuffed Fig Glazed Lamb Burgers with Red Onion Jam 1 Picture
Details

Servings 6
Preparation time 25
Cooking time 41

  • RED ONION JAM:
  • Vegetable cooking spray
  • 1 pound ground lamb
  • 1/2 pound ground veal*
  • 2 tablespoons fresh oregano, chopped
  • 2 teaspoon Montreal Steak Seasoning (or season with kosher salt, fresh cracked pepper and garlic powder, to taste)
  • 2 teaspoon fresh oregano, or 1 teaspoon dried
  • 3 to 4 tablespoons fresh parsley, optional
  • 3 tablespoons fig preserves
  • 2 to 3 thin slices feta cheese
  • 4 quality hamburger buns, toasted
  • Fresh spinach leaves, for garnish
  • 4 cups thinly sliced red onions, about 2 medium
  • 1 teaspoon olive oil
  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 1 to 2 teaspoons chopped fresh thyme
  • NOTE: Mixing veal, or pork, can tone down the flavor of lamb

See this recipe

This recipe was inspired by Southern Living Magazine's version of Fig Glazed Beef Burgers with Red Onion Jam

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Pork tenderloin is one of the most versatile meats

  • Vegetable oil, for grates
  • 1/4 cup apricot jam
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 1 pork tenderloin (about 1 pound), cut into 20 cubes (each 1 inch)
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5/5 (1 Votes)

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The bit of goat cheese added to the middle of these muffins before baking gives them a lovely creamy center

  • 1 tablespoon butter
  • 1/3 cup red onion, finely chopped
  • 3/4 cup Gold Medal all-purpose flour
  • 1/2 tablespoon baking powder
  • 1 small pinch coarse salt
  • 1/2 cup milk
  • 1 large egg
  • 1 tablespoon Yoplait plain Greek yogurt
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  • 1 spritz cooking spray
4.4/5 (41 Votes)

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This tasty dish lets the natural flavors of fall shine keeping it simple: delicata squash and red onions with honey...

  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon honey
  • 2 teaspoons olive oil
  • 3 garlic cloves, sliced
  • 2 (12-ounce) delicata squashes, halved lengthwise, seeded, and cut into 1/2-inch slices
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This colorful and refreshing salad is perfect for a healthy snack or side dish

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  • 1/4 cup extra virgin olive oil
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Stir the molasses, rum, mustard, soy sauce, allspice, and hot sauce together

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  • 1/4 cup (60 mL) of spiced rum
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  • 1 tablespoon (15 mL) of soy sauce
  • 1 teaspoon (5 mL) of ground allspice
  • 1 teaspoon (5 mL) of your favourite hot sauce
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5/5 (5 Votes)

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This Italian classic is great anytime of day or for brunch on those special occasions

  • 1 large red onion, chopped
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  • 5 Cups beef broth
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  • 1 TBLS corn starch
  • 1 large onion
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  • 1 tsp fresh grated ginger
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  • salt
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  • Optional: 6 TBLS shredded Parmesan cheese
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  • 1/2 loaf stale french bread
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These delicious sandwiches are from the Corner Bakery Cafe in Chicago

  • 3 large red onions (about 2 1/2 pounds), each cut through stem into 8 wedges, peeled
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  • 1 cup mayonnaise
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5/5 (3 Votes)

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Gently toss together tomatoes, onion, parsley, and salt in a large bowl; season with pepper

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  • 2 * 2 tablespoons finely chopped fresh flat-leaf parsley
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  • Read more at Marthastewart.com: Tomato and Red Onion Salad and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
5/5 (2 Votes)

By

Gently mix lamb, 1 tsp. cumin, salt, and pepper in a bowl; divide mixture into 4 patties about 1" thick

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  • 1 large red onion, sliced crosswise into 1/4"-thick rings
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  • Juice and zest of 1 lemon
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5/5 (1 Votes)

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Easy, colorful and looks like summer

  • 6 large handfuls Mesculan
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Build your salad on a large platter

  • Dressing:
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  • 1/2 large red onion, thinly sliced plus 3 tablespoons chopped red onion
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  • Handful fresh cilantro leaves, 2 tablespoons
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5/5 (1 Votes)

By

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  • 1 large red onion, peeled and cut crosswise into four 1/2-inch-thick rounds
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  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • Kosher salt and ground black pepper
  • 1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
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