10,000 onion recipes

True Texas chili with ground beef, beer, jalapeños, whole tomatoes, and a heavy chili powder hit. No beans, no fillers, classic Lone Star style chili con carne.

My mother's famous hash brown potato casserole. Easy to make one dish casserole that creamy and delicious comfort food.

Chef Andrew Berman's Potato-Horseradish Soup recipe

A hearty crunchy side salad with peas, celery and cashews in a creamy dressing.

Delicate, spring soup which is my rendition of the traditional Silesian soup called oberiba. Both recipes differ a lot, so this one shouldn't be named as Silesians did.

Roasted acorn squash soup: foil-roasted squash pureed with sweated onion and garlic, finished with cream, cinnamon, and a whisper of mace for a velvety fall starter.

A classic passover Matzah ball soup that simply delicious. No need to be Jewish to enjoy this chicken soup recipe.

Warm crab meat salad that's fit for Imperial guests.

Big-batch homemade tomato soup base for canning. Fresh tomatoes simmered with onion, celery, parsley, and warm spices, then jarred for shelf-stable winter pantry stock.

This cornbread is delicious, use cream style corn, stir in scallions and cheddar cheese, cheesy and moist.

Chewy pearl barley tossed with fresh parsley, basil, and scallions, then dressed with a bright lemon-soy vinaigrette and studded with juicy diced tomatoes. The Instant Pot cooks the barley completely hands-off — no boiling, draining, or steaming — and the salad only gets better as it chills, making it ideal for potlucks and weekly meal prep.

Juicy turkey cheddar burgers seasoned with sage, thyme, lemon zest, and sauteed garlic onions, with melted cheese stuffed right inside the patty. Grill or broil in 40 minutes for a lighter burger that still oozes with flavor.

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.

This is one of the best butternut squash casserole I have ever made. There were lots of flavors and textures going on. We made half of the recipe, I added some buttermilk powder into milk to make the buttermilk and used the dried thyme, otherwise followed the recipe exactly. It came out cheesy, sweet and tasty, but not too feeling heavy or rich afterwords, definitely a keeper!

Kimchi is so common in Korean, from breakfast to dinner, and it's not only because it tastes so good, and it goes very well with almost anything, also it is quite healthy, and it is good for you. Try this recipe to make your own fresh kimchi, you can adjust the hot and salt level, which you can't do with store-bought one!

A very quick and easy breakfast or brunch recipe. It came out delicious. Had my veggies, proteins, fibers and carb all in one dish.