Onion

The tablets, dating from around 2000 BC, are the oldest known recipes in the world.

Chicken, sumac, onion, taboon bread, olive oil

Tomato, onion

Chicken, yogurt, tomato, onion

Marinated slices of lamb, tail fat, onion, sweet basil, black pepper and salt.

Grated zucchini (courgette) or potatoes, egg, onion, dill and cheese and flour.

Fish, lime juice, onion, chili pepper, corn, sweet potato

chicken hearts, spleens and liver mixed with bits of lamb, onion

Yogurt, fatir (flatbread), tomato, cucumber, greens, onion

Hash is a dish consisting of chopped meat, potatoes, and fried onions.

Kibinai, kybyn, or kibin (plural in Karaim: kybynlar / qıbınlar (Common Turkic Latin); singular in Lithuanian: kibinas) are traditional pastries filled with mutton and onion, popular with the Karaite ethnic minority in Lithuania.

Afghan salad is a salad in Afghan cuisine that is prepared with the primary ingredients of diced tomato, cucumber, onion, carrot, cilantro, mint and lime or sometimes lemon juice.

Tfaya (Arabic: تفاية) is a sweet sauce in Moroccan cuisine made with caramelized onions, raisins, cinnamon, and honey.

Sarde in saor (alternative spelling sarde in saòr) are an Italian appetizer (antipasto) consisting of fried sardines, seasoned with sweet and sour onions, pine nuts, and raisins, typical of Venetian cuisine.

It is usually a savoury pie with a filling of Swiss chard and onion.

Skirlie is a Scottish dish, made from oatmeal fried with fat, onions and seasonings.

Duxelles (French: [dyksɛl] ) is a French cuisine term that refers to a mince of mushrooms, onions, herbs (such as thyme or parsley), and black pepper, sautéed in butter and reduced to a paste.

Tuna, sea salt, inamona, limu, onions

consisting of greens, zebu meat, tomatoes, and onions, typically accompanied by a portion of rice

consists of guts (usually of lamb, but also of goat or chicken) which are washed in water and salt, seasoned with parsley and often with onion and other pot herbs, then

consisting of flatbread cooked with a minced meat topping, often a mix of sheep and veal, and flavored with onions, tomatoes, pine nuts, and spices

prepared with meat, onions, herbs, usually tomatoes, often peppers, and sometimes wine

consisting of usually baked, but sometimes deep-fried, meatballs prepared with onion, bread, eggs, vinegar and spices

Ripe plantain Chicken or Turkey Gizzard Tomatoes Pepper Onions

its primary ingredient is powdered chickpeas or broad bean meal and often prepared with the addition of minced onions, garlic

masa dough with smashed pinto beans placed in the center before it is given an oblong shape, fried, topped with green or red salsa, onions, potato, cilantro and any manner of protein such as ground beef or tongue

These included wheat, potatoes, milk and milk products, pork, sauerkraut and onion.

It can be stuffed with different ingredients, the more common variations are ricotta cheese and onion, cheese and tomato, tomato and onion, or tomato and eggplant, depending on location, taste, or season.

It contains corn, green bell pepper, onion, and sometimes garlic, celery, okra, and tomato.

The stuffed meat variety resembles a larger than average Turkish manti, but unlike manti, the filling includes onion, garlic and parsley as well as ground meat.

Älplermagronen, also spelled Älplermakkaronen, is a dish from the Alpine regions of Switzerland, consisting of pasta, potatoes, cream, cheese, and onions.

Arnavut ciğeri (literally "Albanian liver") is a Turkish dish made of oil-fried lamb or veal liver cubes seasoned with hot pepper, served traditionally with onion and parsley.

Meat (beef or lamb), potatoes, carrots, onions