10,000 onion recipes

Carrot zucchini vichyssoise pairs three separate vegetable purees, orange carrot, pale green zucchini-leek, and bright green zucchini skin, swirled together cold in one bowl. A stunning chilled summer soup.

The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine. The Vietnamese word for asparagus is "Western bamboo," due to its resemblance to bamboo shoots. asparagus is universally popular throughout Vietnam, this light, tasty dish will delight your family as well.

One-skillet beef-a-roni with ground beef, elbow macaroni, green beans, and French onion soup. A quick weeknight dinner that cooks entirely in a frying pan.

Sirloin strips simmered in coconut milk with curry, ginger, jalapeno, and garlic for a quick Caribbean curry. Bold island flavors on the table in just 30 minutes.

Baked fillet of sole with lemon butter and homemade tartar sauce. Tender, flaky fish with a from-scratch dill pickle and pimento tartar in 40 minutes.

Smoked haddock quiche with onions, mushrooms, swiss cheese, and a nutmeg-spiced cream custard baked low and slow for a silky set. A Scottish-inspired brunch or light supper.

Southern buttermilk hushpuppies with self-rising cornmeal, onion, and egg, deep fried until crispy and golden. A simple six-ingredient recipe that floats to the top when they're done.

Creamy hearts of palm and leek soup blended silky smooth with whipping cream, topped with a fresh garnish of diced tomato, scallion, and hearts of palm.

Easy beef gravy made from scratch with butter, flour, and bouillon, no pan drippings required. A quick roux-based brown gravy ready in minutes for mashed potatoes, roasts, or stir-fry sauces.

Beijing's most famous dish, Peking Duck is traditionally served with Mandarin pancakes, and green onions for brushing on the hoisin sauce.

Favorite hasenpfeffer marinates rabbit for three days in red wine, vinegar, and pickling spice, then braises slow with onions and finishes the gravy with sour cream. Old-world German classic.

Traditional Southern roast possum with bread crumb stuffing, onion, bacon drippings, and a kick of red pepper. Old-school Appalachian cooking using black iron and patience.

A succulent pot roast dish made with red wine vinegar and a variety of other herbs and spices.

This traditional Cajun gumbo, inspired by Queen Ida’s Louisiana roots, combines tender chicken, smoky sausage, and a dark, flavorful roux for a soul-warming dish. The holy trinity of onion, celery, and parsley, along with bold seasonings, creates a complex, spicy broth that’s perfect served over rice. Ideal for family dinners or festive gatherings, this gumbo is a labor of love that rewards with deep, authentic flavors.

Gary's hot sauce packs 20 jalapenos boiled with garlic, onion, oregano, and cilantro, then blended with crushed tomatoes and Rotel. Seriously spicy homemade salsa.

Salsa Bandera is a fresh Mexican salsa with chopped tomatoes, cucumber, radishes, cilantro, and a vinegar-lemon dressing. No cooking required, just chop, mix, and serve with chips.