10,000 onion recipes

Down home grilled hamburgers fold sour cream, green onions, breadcrumbs, and lemon pepper into ground beef for juicy patties. Topped with ice-water-crisped onions, ripe tomatoes, and a three-condiment spread.

Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.

Grape Nut roast is a vintage meatless loaf built on the crunchy cereal, bound with eggs and milk, studded with chopped nuts and celery. Hearty Depression-era vegetarian fare.

One-skillet beef stroganoff with julienned zucchini, egg noodles, cream of mushroom soup, and a tangy sour cream finish. Everything cooks in one pan in 30 minutes flat. A weeknight winner the whole family will love.

Guisado rico, a Mexican pork stew with roasted loin simmered in green chiles, tomatoes, beer, and chicken broth. Served in bowls with cilantro, refried beans, and warm tortillas.

Easy miso soup with cubed tofu, swiss chard, fresh corn kernels, and scallions. Six ingredients, ready in 15 minutes, naturally vegan and gluten-free if you use a soy-free miso.

Grilled curry chicken rice salad layers yogurt-marinated chicken strips over curried rice with bell pepper, snow peas, raisins, and peanuts. Cool Indian-inspired main for hot weather.

Old-fashioned beef hash with diced potatoes, onion, gravy, ketchup, and mustard browned in a skillet. The best way to use leftover roast beef and potatoes.

Low-calorie broccoli omelet with cottage cheese and fresh herbs, started on the stovetop and finished in the oven. A high-protein breakfast that stays light.

Sweet refrigerator pickles ready in 24 hours, with crisp cucumbers, sliced onions, garlic, celery seed, and mustard seed in a sweet vinegar brine. No canning required, keeps two months chilled.

Creamy microwave risotto with spinach, Parmesan, and fresh tomato chunks. No stovetop stirring needed. A hands-off weeknight dinner ready in 30 minutes.

Round steak slices rolled around a spiced vegetable stuffing with cinnamon, browned in olive oil, and braised low and slow in tomato sauce until fork tender. Serve over rice pilaf or spaghetti.

Grilled chicken and vegetable kabobs brushed with sweet Heinz 57 and honey glaze: tender cubes threaded with peppers, onions, squash, and mushrooms, charred until sticky-brown.

Thai-style chicken braised with lemongrass, chili, and fish sauce until tender, finished with homemade caramel for depth and color.

The Colonel’s Baked Beans used to be baked and made fresh daily. Now there made with a can of Navy Beans made by Hanover and a bag of sauce and precooked frozen bacon. When it is needed, it is just microwave and there you go.

Authentic German potato salad with diced apple, hard-boiled eggs, spicy mustard, and pickle juice in a creamy dressing. Best when chilled overnight for fully developed flavors.