10,000 onion recipes

Artichoke bruschetta with marinated artichoke hearts, Romano cheese, red onion and mayo on baguette slices. Easy broiled appetizer ready in 12 minutes.

Sweet and sour turkey meatballs: lean turkey meatballs spiced with Chinese five-spice, simmered in a homemade sweet-and-sour sauce with pineapple, peppers, carrots and bean sprouts. A lighter take on the takeaway favorite.

Edible flower salad with nasturtium leaves and blossoms layered over Vidalia onions and tomatoes, finished with celery and vinaigrette. Stunning and peppery.

Tangy brown lentil soup brightened with vinegar and fragrant with coriander and garlic. Vegan, budget-friendly, and on the table in under an hour. A Middle Eastern kitchen staple.

Smooth Anglo-Indian curry sauce made from caramelized onions, fresh tomatoes, ginger, cilantro, and garam masala. A versatile base for chicken, lamb, or vegetable curries.

Bisquick impossible tuna pie is the classic crustless quiche where the baking mix sinks to form its own bottom layer. Tuna, sharp American cheese, and pimientos in a pinch-of-nutmeg custard.

Indian egg curry with hard-boiled eggs in a creamy curry sauce spooned over toasted English muffins. A quick, protein-packed breakfast or brunch ready in 25 minutes.

Vegetarian German potato soup with celery, onions, and mashed potatoes in vegetable broth. Creamy meatless soup finished with butter and milk.

Explore your tastebuds with this succulent dish that will have you scooping out a second helping!

Vegetarian stuffed cabbage rolls filled with grated carrots, mashed potatoes, and raisins, simmered in carrot juice. A hearty, meat-free twist on the Eastern European classic.

A tender and juicy beef roast that is simmered to perfection with the help of your crockpot.

Greek spanakopita with a savory spinach and feta filling layered between sheets of buttered phyllo for shatteringly crisp tops and bottoms. The classic Mediterranean pie cut into squares for sharing.

Use this stock as a base for mushroom soup or a mushroom sauce. For the latter, deglaze the pan with some of the stock after sautéing the protein. Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.

Baked chickpeas slow-cook in an earthenware pot with sweet sauteed onions, fresh chile, garlic, and oregano in their own velvety cooking liquid. Greek-style vegan main or side that gets better the longer it bakes.

Old-fashioned navy bean soup simmered with smoky ham hocks, carrots, celery, and onions. Partially pureed for a thick, creamy body. Soak overnight, simmer low for 3 hours.

Homemade refried beans mashed to a creamy, lard-kissed puree with queso fresco crumbles and crispy tortilla chips. A 35-minute Mexican side dish that puts the canned stuff to shame.