Similar Recipes
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Glazed Pearl Onions
Tender pearl onions in a sweet, glossy glaze. These are perfect for the holiday dinner table, especially because they're so easy and fast to prepare.
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Creamed Leeks
This simple but decadent dish of sliced leeks, sautéed in butter until soft and sweet, finished with cream and Parmesan, goes perfectly with everything—under fish, seared chicken breasts, even sliced steak.
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How to Caramelize Onions
This recipe for classic caramelized onions couldn't be easier. Just slice some onions and add butter and time.
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French Onion Soup (Soupe à l'Oignon Gratinée)
Here's the recipe you need to get the best caramelized onion- and cheese-filled flavor in every steamy, crouton-topped bowl of French onion soup.
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Soubise (French Onion Sauce)
Made from only three ingredients—butter, onions, and cream—this classic French onion sauce is elegant, luxurious, and incredibly simple to make. Our recipe also gives the option to add French Vadouvan curry powder.
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Easy Roasted Cipollini Onions
Roasted cipollini onions become meltingly tender and sweet in the oven.
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Lemon-Scented Cocktail Onions
This recipe is adapted from a recipe that Todd Thrasher provided to Imbibe magazine. I've added lime zest and fresh thyme, both of which work well in cocktails. The result is a bright, citrusy onion that tastes fantastic in a Gibson.
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15-Minute Caramelized Onions
Caramelizing onions the traditional way can take over an hour. Here's a rapid-fire way to get soft, sweet onions in only 15 minutes.
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Pressure Cooker French Onion Soup
Traditional techniques for caramelizing onions can take hours to deliver extra-sweet, complex flavor. The pressure cooker reduces that time down to about 30 minutes of hands-off cooking. Finishing off those onions with sherry, stock, and some aromatics transforms them into a soul-satisfying classic French onion soup.
How to Make Caramelized Onions - Striped Spatula
Do you swoon for golden, jammy onions? In this tutorial, you'll learn all about how to make the best caramelized onions, with step-by-step photos, make-ahead instructions, and recipes for using them.
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Creamed pearl onions are incredibly simple to make and have a sweet, mild flavor. Our recipe skips making a roux, which cuts down on cooking time.
Serve With
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Vegetables Wellington (The Ultimate Vegan Plant-Based Holiday Roast)
Coming up with a vegan holiday roast is a daunting task! It can't just take the place of the turkey or the prime rib nutritionally, it's got to cover all of those mental bases as well. Not only does it have to taste spectacular, but it's got to look stunning at the center of the table, with rich, deep flavors that scream fall and winter. What I ended up with was a vegan roast that is so pretty, so mouth-watering, so packed with flavor and texture that even the hardcore carnivores at the table wi...
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The Ultimate Beef Wellington
The ultimate in luxurious roasts, Beef Wellington combines beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust.
Lamb wellington
This is always a highly requested dish for me to make. It does take a little bit of time but it's worth it! You can make it with beef, salmon and this time we're making a lamb wellington. Enjoy!
Pork Tenderloin with Creamy Marsala Sauce
A moist pork tenderloin with a ridiculously delicious Creamy Marsala Sauce with Mushrooms. Easy enough for midweek, fancy enough for company! use this Marsala Sauce for chicken, veal, beef or pork.
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Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables
Some may argue that pot roast is not refined enough for a holiday meal. To those folks, I say, "Bah humbug!" When properly prepared, like Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables, the humble chuck roast can be just as enticing as a bone-in rib roast. This recipe, from The Great Meat Cookbook, produces a meal with multitudinous meaty layers--bacon starts the show, rendering its fat with which to sear the chuck, and a dense red wine reduction forms the backbone (...
Dinner inspired by WandaVision — Binging With Babish
Enjoy a blast from the past with this lavish 1950s feast. Starting with a simple lobster thermidor, moving onto a classic rendition of Chicken a la King, and finishing with an impressive Steak Diane. Or if all else fails, go with the classic Breakfast for Dinner. We hear it’s very European.
Beef Tenderloin with Cognac Cream Sauce
Juicy slices of Beef Tenderloin with Cognac Cream Sauce make an elegant and impressive centerpiece to any special occasion dinner.
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Classic Beef Pot Roast with Pistachio Salt from 'The New Midwestern Table'
It may not be as much of a showstopper as a crown roast of pork or an elegant roast goose, but when prepared properly, a pot roast will be far more tender, delicate, and memorable than any of these typical centerpieces. Even better, it can be made in advance and popped in the oven to heat through at whatever hour needed.
Roasted Capon with Mushroom-Cognac Sauce
Tender and juicy with a rich cognac-infused sauce, this Roasted Capon would be a wonderful addition to any holiday menu as an alternative to turkey.
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Pork Loin Roast With Winter Vegetables
A bone-in pork loin roast is one of those cuts that are guaranteed to impress. The best part is that it's also dead easy to cook just right, as long as you use the reverse-sear method.