10,000 onion recipes

Honey mustard glazed chicken and onions served with a honey-mustard sauce and pasta.

Savory and delicious meatballs made from pineapple chunks, ground beef and teriyaki sauce.

Bamberger Krautbraten (Bramberger Meat and Cabbage Casserole) recipe

Cuban-style black beans and rice with sofrito of onion, garlic, and green pepper, finished with a splash of vinegar, hot sauce, and honey. Served with a tableside oil-and-vinegar drizzle.

Braised brisket slow-cooked in cranberry sauce, French onion soup, ketchup, and ginger ale. A sweet-savory Jewish holiday brisket that practically cooks itself. Just 5 ingredients.

Fresh mango chutney: a raw, uncooked chutney of ripe mango, jalapeño, red onion, ginger, and black beans. Bright, spicy, fiber-packed condiment for grilled fish, chicken, or tacos.

Transform herring fillets into tender, tangy pickled bites with this simple two-day marinade. A classic Polish holiday tradition that takes minutes of hands-on work.

Creamy celery potato soup thickened with a simple milk and flour slurry and finished with melted butter. A comforting, old-fashioned soup made from scratch with 6 basic ingredients.

Brighten up your pork chops with this succulent recipe that uses oranges and powdered ginger.

Oven-baked five grain pilaf with barley, wheat berries, millet, wild rice, and brown rice, studded with mushrooms, orange-soaked currants, and toasted almonds.

Classic yellow mustard pickles with cucumbers, gherkins, pearl onions, cauliflower, and red peppers in a turmeric-mustard brine. Old-school preserving-kettle recipe that stocks a pantry.

Milk-poached haddock fillets in a silky butter-flour sauce with halved green grapes. Classic French sole Veronique technique applied to mild flaky white fish. Elegant in 45 minutes.

Traditional tabbouleh salad with fine bulgur wheat, fresh mint, parsley, lemon juice, and ripe tomatoes. A bright, herby Middle Eastern side dish served cold.

Roast duckling stuffing mix seasons prepared stuffing with salt, pepper, and quartered onions for a simple aromatic base to fill the cavity of a roast duck.

Cajun-style crawfish and corn soup built on a flamed brandy shell stock and a medium-brown roux. Rich, spicy, and loaded with sweet corn straight off the cob.

Just had this chilli for supper, and it was so soul-warming and very flavourful. I like the idea of using a mixture of beef and pork, which gives the chili more depth on flavour. Never tried to add beer before, but I also like that too. I can see that I will be making this green chili a lot from now on.