10,000 onion recipes

Kottopoula Me Mpamiez is a traditional Greek chicken and okra stew braised in tomatoes and butter. A vinegar sun-dry on the okra is the secret to a sauce without slime.

Garlic soup with chicken built on a homemade broth enriched with mashed roasted garlic and a buttery flour roux. Warming, savory, and deeply restorative.

Traditional Jewish kreplach fillings including meat, kasha, cheese-potato, chicken and chicken liver. Five classic stuffings for savory Ashkenazi dumplings in soup.

Grilled sausage foil packet with red potatoes, green beans, and onion sealed up and cooked right on the grill. Smoky sausage and tender vegetables in one no-cleanup hobo dinner for camping or the backyard.

Creamy wild rice soup with mushrooms, chicken broth, and a splash of wine, finished in the oven and topped with slivered almonds and grated carrots.

Mongolian barbecue is a tableside grilling experience with thinly sliced lamb, fresh vegetables, and a star anise soy-rice wine sauce. Interactive feast for 8 guests.

Eggplant kugel with green pepper, pine nuts, basil, and crumbled matzoh bound with eggs. A savory Jewish holiday casserole that's Passover-friendly and dairy-free.

Homemade ground beef salami cured with tender quick salt, liquid smoke, mustard seed, and garlic. Shaped into logs, refrigerated 24 hours, then slow-baked in foil.

Honey spear pickles with cucumbers and onions brined overnight, then canned in a sweet honey-vinegar syrup with mustard seed, celery seed, and turmeric. A golden, sweet-tangy refrigerator or canning pickle.

Pasta alla carbonara made with fettuccine, bacon, onion, eggs, and Parmesan in a silky sauce built from egg yolk and rendered bacon fat. An Italian-American weeknight classic ready in about 40 minutes.

Simple tuna pasta salad with white albacore, green peas, red onion, and light mayo. Five ingredients, totally portable, and great for meal prep lunches or easy potluck sides.

Chicken tenders stir-fried with a teriyaki vegetable kit and topped with crispy French fried onions. Three ingredients and 40 minutes for a semi-homemade weeknight win.

Best bread and butter pickles use sliced cucumbers and onions overnight-salted, then simmered in a turmeric-yellow brown sugar brine with dry mustard. Sweet, tangy, and pantry-stable in pint jars.

New Mexican green chili stew of browned beef (or pork) simmered with diced potatoes, onion, garlic, and Hatch green chilies in a brothy, soupy base. A classic Santa Fe and Albuquerque kitchen staple.

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.

Asian-style stir-fried napa cabbage slaw with daikon, shiitake mushrooms, carrots, and barbecue sauce. Doubles as a side for grilled flank steak and a roulade filling for meal prep.