10 Dinner Recipes Without Onions

It’s not uncommon to hear that somebody is either allergic to or doesn’t like onions. Although onions are delicious, they’re known to irritate some sensitive stomachs. Therefore we put together some recipes without onions.

If you don’t like the taste of an actual onion but can handle onion powder, feel free to add it to any of the recipes that you see fit.

about the recipes without onions:

These recipes are focused on dinners, as that can be the hardest meal to make without onions.

Each recipe is around six servings. Feel free to double or pair them down as needed.

The dishes:

• Greek Chicken
• Honey Garlic Chicken
• Top of the Rib
• Chicken Soup
• London Broil Steak
• Chicken Pastries
• Classic Meatballs
• Deli Salad
• Simple Baked Chicken
• Super Soft Baby Back Ribs

recipes without onions:

greek style chicken:

Ingredients:

• 3 pounds of chicken legs
• 1/2 cup green olives, sliced
• 2 cloves of garlic, minced
• 2 teaspoons of honey
• 3 tablespoons of white wine (cooking wine is fine)
• Salt and pepper

Instructions:

1. Season the chicken with salt and pepper, and side aside.
2. Heat oil in a frying pan and sear the chicken skin side down for around five minutes.
3. Remove the chicken from the pan and place it on a lined plate.
4. Add the olives, garlic, honey, and white wine to the pan. Cook on a medium flame for around five minutes.
5. Add the chicken back to the pan and cover.
6. Continue cooking on a medium-low flame for one to two hours or until the chicken is soft and registers 165 degrees.

Honey garlic baked chicken:

Ingredients:

• 6 chicken legs
• 3 tablespoons olive oil
• 3 tablespoons soy sauce
• 3 tablespoons apple cider vinegar
• 3 tablespoons honey
• 3 cloves of garlic

Instructions:

1. Add the olive oil, honey, apple cider vinegar, garlic, and soy sauce to a bowl and mix well.
2. Place the chicken in a baking dish and pour the marinade over it.
3. Cover, place it in the refrigerator, and let it marinate for around eight hours or overnight.
4. Remove the chicken from the fridge and allow it to come to room temperature. Meanwhile, preheat the oven to 375 degrees.
5. Bake for one hour.
6. Lower the temperature to 300. Cover and bake for another hour or until the chicken is really soft.

Top of the rib:

Ingredients:

• 4 pounds top of the rib roast
• 2 cloves of garlic
• 3 tablespoons of olive oil
• 1 tablespoon of salt
• 1 teaspoon of black pepper
• 1/4 cup of Dijon mustard (BBQ sauce or ketchup will work too)
• 2 cups of red wine
• 3 cups of low-sodium beef broth
• 2 cups of water

instructions:

1. Season the meat generously with salt and pepper and smear mustard (or whatever you’re using instead) all over the meat.
2. Heat oil in a big pot over medium-high heat and add the meat once it’s hot. Sear it until it’s browned (around five minutes per side.) Use tongs or a big fork to flip it (lower the heat when doing this so that the oil doesn’t splatter everywhere).
3. Remove the meat from the pot and add the garlic to the pot. Sauté the garlic for around three minutes. Add the broth and red wine and bring to a boil. Let it boil for around 10 minutes.
4. Add the meat to the pot, lower the heat, and let it cook for at least four hours. Check on the meat to see if it’s soft enough to slice easily with a knife. If it’s not soft, continue cooking for another 30 minutes to an hour.
5. Once it’s finished cooking, make sure to save some of the sauce as gravy and pour it over the meat when you’re serving it.

chicken soup:

Ingredients:

FOR THE CHICKEN SOUP:

• 2 carrots, peeled and cut into pieces
• 1 zucchini, cut up
• 2 ribs of celery, chopped
• 2 cloves of garlic
• Small bunch of dill
• 1 teaspoon of salt
• 1 pound of chicken bones

FOR THE MATZA BALLS:

• 1 box Manischewitz matzah ball mix

INSTRUCTIONS:

FOR THE CHICKEN SOUP:

1. Place everything in a pot except for the chicken bones, and cover everything with water.
2. Bring to a boil and then lower the flame to a soft boil.
3. After around 30 minutes add the chicken bones to the soup and cook for around 40 minutes.
4. Remove the chicken bones from the soup and discard.
5. Remove any fat from the top of the soup as well.
6. Lower the flame to a simmer and cook for around two hours.
7. If you’re making the soup the night before you’re serving it, you can wait until the next day to skim the fat off the top. It’ll be easier to do once it’s been refrigerated overnight.

FOR THE MATZA BALLS:

1. Cook the matzah balls according to the package instructions. Once they’re cooked add them to the soup.

london broil:

Ingredients:

• 2 pounds of London broil
• 1/3 cup of olive oil
• 1/4 cup of balsamic vinegar
• 1/4 cup of soy sauce
• 3 tablespoons of brown sugar
• 2 teaspoons of Worcestershire sauce
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/2 teaspoon of oregano
• 1/2 teaspoon of basil
• 1/2 teaspoon of garlic powder
• A few twigs of fresh rosemary

INSTRUCTIONS:

1. Mix the salt, black pepper, oregano, basil, and garlic powder in a small bowl.
2. Rub the spice mix over both sides of the meat.
3. In another bowl mix the olive oil, balsamic vinegar, soy sauce, brown sugar, and Worcestershire sauce.
4. Add the seasoned meat and marinade to a big zip-lock bag.
5. Refrigerate for a few hours or overnight.
6. Preheat the oven to broil and place the meat in a broil-safe dish.
7. Broil until the top has charred; around five minutes.
8. Remove the dish from the oven, flip the meat over with a pair of tongs, and broil the other side for another five minutes.
9. Adjust the cooking time according to how you like your meat; rare, medium-rare, well done, etc.
10. Let the steak rest for around 10 minutes and then slice it into thin pieces.
11. Garnish with fresh rosemary.

chicken pastries with mushroom sauce:

INGREDIENTS:

FOR THE CHICKEN PASTRIES:

• 1 pound dark ground chicken
• 1 egg
• 1/4 cup of seasoned breadcrumbs
• 1/2 teaspoon of salt
• 1/4 teaspoon of pepper
• 1 tablespoon of sesame seeds
• 1 package of pastry squares

FOR THE MUSHROOM SAUCE:

• 2 tablespoons of olive oil
• 1 small shallot, diced
• 8 ounces of sliced mushrooms
• 1 clove of garlic, minced
• 1/4 cup of white wine
• 1/2 cup of vegetable broth
• 1 teaspoon of cornstarch
• 1 tablespoon of parsley

INSTRUCTIONS:

FOR THE CHICKEN PASTRIES:

1. Add the ground chicken, egg, breadcrumbs, salt, and pepper to a bowl and mix well.
2. Defrost the puff pastry squares until they’re easy to work with; around 30 minutes.
3. Preheat oven to 375 degrees.
4. Place the puff pastry squares on a lined baking sheet and fill each one with around two tablespoons of the chicken mixture.
5. Fold each side of the puff pastry square over until it’s closed and then pinch the sides shut.
6. Whisk the egg yolk and brush it over the pastry squares. Sprinkle with sesame seeds.
7. Bake for around 30 minutes or until the top of the pastries are golden brown.

FOR THE MUSHROOM SAUCE:

1. Heat a pan on a medium flame and add the olive oil to it.
2. Add the diced shallots and cook for around three minutes, mixing well.
3. Add the mushrooms and garlic, and cook for around seven minutes or until they soften.
4. Add the wine and vegetable broth and bring to a soft boil. Cook for around seven minutes.
5. Add the cornstarch and lower the flame. Cook for another seven minutes or until the sauce has thickened a little bit and the mushrooms have completely softened.
6. You can adjust the consistency to your liking by adding more liquid to thin it out or adding more cornstarch to thicken it.
7. Top the chicken pastries with the mushroom sauce and sprinkle fresh parsley on top.

classic meatballs:

INGREDIENTS:

• 2 pounds of ground beef
• 1 egg
• 1 teaspoon salt
• 3/4 cup of breadcrumbs
• 1/4 teaspoon of black pepper
• 1/2 teaspoon of garlic powder
• 1/2 cup of water
• 1 jar of marinara sauce
• 3 tablespoons of oil

Instructions:

1. Place the meat in a large bowl and season with all of the spices.
2. Add the breadcrumbs and mix well.
3. Whisk the egg in a bowl and add it to the meat mixture. Mix well.
4. Add the water. Start with a little bit and slowly add more to get a good consistency.
5. Roll out the meatballs and place them on a plate. Repeat until you’re finished with the mixture.
6. Heat oil in a big pot and add the meatballs.
7. Fry the meatballs for around three minutes per side, or until they’re lightly browned.
8. Add the marinara sauce to the pot, cover, and bring to a boil.
9. Lower the heat and let them simmer for around 30 minutes or until the meat is cooked through.

turkey pastrami deli salad:

INGREDIENTS:

for the salad:

• 1 pound of romaine lettuce, washed and chopped
• 1 long cucumber
• 3 big tomatoes
• 1/4 red onion
• 1 pound deli (of your choice)

for the DRESSING:

• 1/2 cup of olive oil
• 1/4 cup of apple cider vinegar
• 2 tablespoons of honey
• 1 tablespoon of chopped dill
• 1 tablespoon of chopped parsley
• Dash of salt & pepper

instructions:

1. Place romaine lettuce in a big bowl.
2. Chop up cucumbers, tomatoes, red onions, and deli and place over the lettuce.
3. Mix the dressing and pour it over the salad. Mix the salad well.

simple baked chicken:

INGREDIENTS:

• 3 pounds of chicken legs
• 3 tablespoons of olive oil
• 1 teaspoon of garlic powder
• 1 teaspoon of paprika
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper

INSTRUCTIONS:

1. Preheat oven to 375 degrees.
2. Place the chicken in a baking dish and drizzle with oil.
3. Using a pair of kitchen gloves, massage the chicken with the oil, making sure it gets all over.
4. Add the spices to a small bowl and sprinkle over the chicken.
5. Massage the spices in as well.
6. Bake for an hour at 375 degrees.
7. Lower the temperature to 300, cover, and bake for another 30 minutes or until chicken registers 165 degrees.

super soft baby back ribs:

INGREDIENTS:

• 4 pounds of baby back ribs
• 2 teaspoons of salt
• 1/2 teaspoon of black pepper
• 1 teaspoon of paprika
• 1 teaspoon of garlic powder
• 1 cup of bbq sauce

INSTRUCTIONS:

1. Preheat the oven to 250 degrees.
2. Make the spice rub by adding salt, pepper, paprika, and garlic powder to a small bowl.
3. Place the ribs in a deep baking dish and rub the spices into them well.
4. Pour the BBQ sauce over the ribs and rub it in well.
5. Cover and bake for around eight hours or until they’re as soft as you’d like.

Notes:

If you have leftovers they’ll stay fresh in the fridge for around three days. All of these dishes freeze well except for the salad. Enjoy!

Check out some more of our recipes here!