Onion-based foods

soup based on meat stock and onions

deep fried onion slices dipped in batter

thumb|upright=1.15|Vegetables (with the addition of leeks) prepared for mirepoix, on a cutting board A '''''' ( , ) is a mixture of diced vegetables cooked with fat (usually butter) for a long time on low heat without colouring or browning. The ingredients are not sautéed or otherwise hard-cooked, because the intention is to sweeten rather than caramelise them. Historically including various meats before settling at its current meaning as a vegetable base, is a long-standing part of French cuisine and is the flavour base for a wide variety of dishes, including stocks, soups, stews, and sauces

Pissaladière (, , ; or ; or sardenaira) is a dish of flatbread with toppings from the region of Provence and the French city of Nice. It is often compared to pizza. The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping in Nice usually consists of caramelised (almost pureed) onions, black olives (generally caillettes) and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste).

A bhaji (, also spelt bajji or bhajee) is a type of fritter originating in the Indian subcontinent. It is made from spicy hot vegetables, commonly onion, and has several variants. It is a popular snack food in India and is also very popular in Bangladesh. It can be found for sale in street-side stalls, especially in tapris (on streets) and dhabas (on highways). It is a common starter in Indian restaurant cuisine across the United Kingdom.

thumb|Close up showing cooked onions on the surface of a zwiebelkuchen '''''' (, ) is a savory German onion cake made of steamed onions, diced bacon, cream, and caraway seeds on either a yeast or leavened dough. It is not to be confused with Flammkuchen, a similar dish that is drier.

Kroppkaka (plural "kroppkakor") is a traditional Swedish boiled potato dumpling, most commonly filled with onions and meat. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkaka. They are very similar to the Norwegian raspeball, Lithuanian cepelinai and German klöße. And quite similar to the Swedish palt and Polish Pyzy.

Dopiaza (, , , meaning "two onions") is a curry that contains onions as a major ingredient. It is recorded in Mughlai cuisine in the 16th century, and occurs in both Iranian and South Asian cuisine. It has become widespread in South Asia and in British Indian cuisine.

Prepared dish

snack food or garnish; sliced onions pan-fried or sautéed until soft and somewhat browned

Chinese savoury, non-leavened flatbread folded with oil and minced scallions (green onions).

Kachumbari is a fresh tomato and onion salad relish that is popular in the cuisines of the African Great Lakes region. It is an uncooked salad dish consisting of chopped tomatoes, onions, and chili peppers. Variations of kachumbari can be found in Kenya, Tanzania, Rwanda, Uganda, Burundi and in the Southern African countries of Malawi and Congo.

onions which have been pickled

onion sauce based on béchamel

Peruvian, argentinian and uruguaya sauce

Encebollado (Spanish: onionized, participle of “encebollar” to onionize/to make in onions) is an onion-dressed fish stew from Ecuador, where it is regarded as a national dish.

culinary sauce made with onions

Venetian appetizer

Curtido () is a type of lightly fermented relish. It is typical in Salvadoran cuisine and that of other Central American countries. In El Salvador it is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, kimchi, pikliz or tart coleslaw. It is commonly served alongside pupusas, a national specialty.

dish consisting of one large onion which is cut to resemble a flower, battered, and deep-fried

savory or sweet cake prepared using onion as a primary ingredient

Bouyiourdi () or bouyourdi is a Greek meze.

Funyuns is the brand name of an onion-flavored corn extruded snack introduced in the United States in 1969, and invented by Frito-Lay employee George Wade Bigner. Funyuns consist primarily of cornmeal, ring-shaped using an extrusion process, representing the shape of fried onion rings. A salt and onion mix gives them their flavor. They are a product of PepsiCo's Frito-Lay company. In Brazil, Funyuns are sold under the name "Cebolitos".

dehydrated, ground onion commonly used as a seasoning

Cebolada is a Portuguese onion stew, onion sauce or paste that is prepared with onion as a primary ingredient. Versions prepared as a paste may be slow-cooked.

bread flavored with dry onions

Medfouna (, "buried"; ), also known as "Berber pizza" or "desert pizza", is a Berber and Moroccan cuisine, rustic dish from the Middle Atlas of Morocco. It is prepared from a round-shaped dough that is stuffed and baked over a wood fire, soft inside and crispy outside. Unlike pizza, Medfouna consists of two layers of dough: one at the bottom and one on top that covers the filling. It is typically served along with a glass of Moroccan mint tea.

Pikliz is a pickled condiment in Haitian cuisine. It can be eaten fresh or fermented for taste and health benefit. Pikliz (pronounced PEE-kleez) can be understood based on the word pickle and the French word piquer (meaning to sting). The base ingredients include cabbage, carrots, bell peppers, garlic, onion, and Scotch bonnet peppers, pickled in white vinegar and/or citrus juice.

Skirlie is a Scottish dish, made from oatmeal fried with fat, onions and seasonings. The "skirl" indicates the noise made by the frying ingredients. Similar to white pudding, which has similar ingredients but is boiled in a tripe skin, it is served as a side-dish with potatoes, or used as a stuffing for chicken or other fowl. It is also a common side dish to accompany mince and tatties or Christmas dinner, especially in the northeast of Scotland. Suet, lard, beef dripping or butter are used. The addition of salt at the cooking stage is crucial, but a bit less than used to be added as salt is t