Meatandonion

Meatandonion is a term used in culinary writing to describe a broad class of dishes in which meat is the primary source of protein and onions are a central flavoring and textural component. The term is not tied to a single recipe but rather to a family of preparations that emphasize meat and onion together.

Typical preparations involve browning meat—beef, pork, chicken, or lamb—then adding onions, which may be sliced, diced, or minced. Common methods include sautéing, braising, and slow cooking. Additional ingredients such as garlic, herbs, spices, stock, and vegetables may be included to build depth of flavor. Dishes range from simple pan-fried mixes to richly sauced stews.

The concept has appeared in various cuisines and is often invoked in home cooking as a practical, budget-friendly approach. In online culinary communities, meatandonion has also been used humorously as a shorthand for recipes that foreground meat and onions rather than elaborate techniques.

Nutrition and safety: meat provides protein and micronutrients; onions contribute flavor, fiber, and vitamin C. As with any meat-based dish, safe handling and proper cooking temperatures are important. Onions should be stored in a cool, dry place and used promptly to prevent spoilage or sprouting.