10,000 onion recipes

Momma's stuffed peppers fill tender green bell peppers with seasoned ground beef, rice, and pasta sauce, then crown them with melted mozzarella. An easy, old-fashioned weeknight dinner built from pantry staples.

Baked Icelandic cod with a creamy Parmesan, sour cream, and mayo topping with lemon and chives. A simple, elegant fish dinner that feeds a crowd.

Old-fashioned veal stew is the French classic blanquette de veau: blanched veal gently simmered with pearl onions, mushrooms, and chicken stock, finished with a velvety egg-yolk and cream velouté sauce.

Quick and fiery Tex-Mex tacos with ground sirloin, fresh jalapeños, and garlic, stir-fried in minutes and piled into warm corn tortillas. Dinner's ready in 25 minutes flat.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.

Fish fumet, the quick French fish stock: bones simmered briefly with white wine, onion, carrot and herbs, then strained and reduced. The aromatic base for seafood soups, sauces and risotto.

Smoked turkey rubbed with liquid smoke and slow-smoked over a water pan with white wine, onion, and bay leaves. Juicy, deeply flavored whole bird with a simple seasoning approach.

Beverly's spinach quiche is the classic "impossible" style: Bisquick forms its own crust as it bakes. Frozen spinach, onion, peppers, and cheese on the bottom, an egg-and-Bisquick batter on top. No pastry, no fuss.

Moroccan lamb tagine with fresh artichoke hearts, preserved lemons, olives, and saffron. A slow-braised North African classic with bright, briny citrus finish.

Atar allecha is a mild Ethiopian split green pea puree gently spiced with turmeric, fresh green chili, and a base of sautéed onion and garlic. Vegan, naturally gluten-free, and the perfect scoop for warm injera.

Irish eggs with corned beef hash simmered in ketchup and onion, topped with eggs cooked right in the skillet. A hearty 5-ingredient breakfast ready in 20 minutes.

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

Stir-fried pork with dried black mushrooms, celery, onion, and scallions in soy sauce, ready to toss with chow mein or lo mein noodles. A versatile Chinese noodle topping that comes together in minutes.

Sheftalia are traditional Cypriot barbequed sausages: ground pork and veal seasoned with onion and parsley, wrapped in caul fat, and grilled over charcoal until the caul melts into the meat.

Old-fashioned gooseberry relish with raisins, onion, brown sugar, and vinegar, spiced with cayenne, ginger, and turmeric. A tangy-sweet condiment for roasted meats.

Indian carrot and yogurt relish (raita) with blanched shredded carrots, cumin, chili, and onion. A cool, tangy condiment ready in minutes.