List of onion dishes

This list consists of notable dishes and foods in which onion is used as a primary ingredient. Onions are widely used in cooking. They are very versatile and can be baked, boiled, braised, grilled, fried, roasted, sautéed or eaten raw.[1]

Cebolada
A bowl of French onion soup with melted cheese atop
Sogan-dolma

Onion dishes
This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources.
  • Bhaji – Deep fried fritters served as fast food in India, Pakistan and the Caribbean
  • Blooming onion – Culinary dish – consists of one large onion which is cut to resemble a flower, which is then battered and deep-fried
  • Cebolada[2]
  • Champ – Irish potato dish
  • Cocktail onion – Pearl onion pickled in a brine
  • Creamed onion [3][4]
  • Dopiaza – Persian Curry Dish
  • Encebollado – Ecuadorian fish stew
  • French onion soup – Soup based on meat stock and onions
  • Fried onion – snack food or garnish; sliced onions pan-fried or sautéed until soft and somewhat browned
  • Kachumbari – Tomato-onion salad
  • Liver and onions – Prepared dish[5]
  • Mujaddara – Dish
  • Musakhan – Palestinian bread and chicken dish
  • Onion cake – Cake made with onion
  • Onion chip
  • Onion gravy – type of gravy prepared with onions
  • Onion powder – Dried ground onion commonly used as a seasoning
  • Onion ring – Deep fried onion slices dipped in batter
  • Onion sauce
  • Pa-kimchi
  • Pickled onion – Onions pickled in a solution of vinegar or salt
  • Pissaladière – Focaccia bread with tomatoes, anchovies and capers
  • Scallion pancake
  • Seeni sambol
  • Skirlie – traditional Scottish dish
  • Sogan-dolma – Stuffed dishes in Middle Eastern cuisine
  • Tarte Flambée – Food speciality of the Alsace region
  • Zwiebelkuchen – German onion cake[6]

See also

References
  1. Conant, Patricia (2006). "Onion – Culinary Foundation and Medicine". The Epicurean Table. Archived from the original on 2015-09-07. Retrieved 2013-04-02.
  2. Leite, D. (2010). The New Portuguese Table: Exciting Flavors from Europe's Western Coast: A Cookbook. Potter/Ten Speed/Harmony/Rodale. p. pt444. ISBN 978-0-307-88554-8. Retrieved August 22, 2019.
  3. Food Supplies and Markets. USDA. Production and Marketing Administration. 1950. p. 10. Retrieved August 22, 2019.
  4. "Martha's Creamed Onions". www.marthastewart.com. Retrieved December 3, 2018.
  5. Chavez, Barbara (June 18, 2003). "Diner Staple Is Going Upscale". Albuquerque Journal. Retrieved August 22, 2019.
  6. Shockey, K.K.; Shockey, C. (2014). Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes. Storey Publishing. p. 344. ISBN 978-1-61212-426-1. Retrieved August 22, 2019.
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