10,000 onion recipes

Erbsenpuree, a traditional German yellow split-pea puree with carrot, turnip, marjoram, and thyme, thickened with a butter-flour roux and beaten until fluffy.

Traditional Rio Grande Valley barbacoa de cabeza, beef head pit-cooked overnight in coals with onion, garlic, and cilantro. The Sunday-morning tortilla filling that defines South Texas cooking.

Full-spread taco bar: chipotle-spiced ground beef simmered in tomato broth, chunky homemade guacamole with lime and garlic, and fresh serrano pico. Twelve tacos' worth of filling with every fixing on the table.

Texas-style beef brisket braised in a sweet brown sugar and vinegar sauce with ketchup and onions. Dutch oven or crockpot, fork-tender in either method.

Gluten-free potato-crusted cauliflower quiche with shredded potato crust, sauteed cauliflower, onions, garlic, herbs, and cheddar cheese in a savory egg custard.

Classic Louisiana Jambalaya made with andouille sausage, chicken, and the Creole trinity (onions, celery, green peppers) over rice. Traditional techniques for both brown and red jambalaya versions with detailed step-by-step instructions.

Rosemary chicken and Brie en croute wrapped in crescent roll dough, brushed with egg, and baked golden. An easy weeknight take on a French classic using shortcut pastry.

A fresh, no-cook pasta salad tossing ditalini with raw zucchini rounds, chopped fresh tomato, sliced onion, olive oil, and parsley. Simple Italian summer eating at its best, ready in 40 minutes.

Fat-free vegan asparagus soup with onions, leeks, and vegetable stock. No cream, no butter, just bright spring vegetables blended silky and strained smooth.

Grilled tuna steaks topped with a buttery lemon-caper pan sauce. A fast, elegant seafood dinner with just 7 ingredients and bright Mediterranean flavors.

Sausage and pork jambalaya: authentic Cajun one-pot rice cooked with pork shoulder, smoked sausage, onions, and shallots. The real-deal Louisiana method with a crusty bottom and deeply spiced broth.

Moroccan chicken braised under sweet caramelized onions, plump raisins, toasted pine nuts, honey, and warm spices. North African comfort with traditional sweet-savory flavor.

Georgian potato soup blends cream-puree vegetables with apple juice, applesauce, raisins, and apricots, then adds diced potatoes for bite. Sweet-savory Caucasian soup finished with cottage cheese cream.

Thai grilled beef salad (Nam Tok) with flank steak, lime juice, fish sauce, toasted rice powder, and fresh chilies. Smoky, sour, and spicy with a nutty crunch from ground roasted rice.

Bert's homemade barbecue sauce: cider vinegar, ketchup, butter, real lemon and onion slices, mustard, and Worcestershire. A tangy-rich Southern-style sauce that simmers in twenty minutes.

Yellow split pea puree with carrots, turnip, and herbs, slow-simmered in stock then blended silky smooth with a buttery onion roux for rich, velvety flavor.