10,000 onion recipes

Aunt Eloise's borscht simmers ruby beets, potatoes, cabbage, tomatoes and sorrel into a tangy Eastern European soup served hot or cold with a swirl of sour cream.

Pearl barley with mushrooms, tomatoes, and onion cooked hands-free in a rice cooker. Seasoned with Worcestershire and garlic, this dump-and-go meal is ready in 45 minutes.

A thick, creamy New England-style clam chowder built on bacon drippings, clam juice, tender potatoes, and baby clams. Ready in 40 minutes with pantry-friendly ingredients.

Sauteed crawfish tails with honey in a fresh tomato-dill sauce, served over rice or pasta. A Southern-meets-Mediterranean crawfish dish with a sweet-savory twist.

Moroccan chicken tagine with green olives, preserved lemon wedges, and saffron. Slow-simmered until fall-off-the-bone tender with a rich reduced sauce.

New England stuffed quahogs baked in the shell with chopped clam meat, mushrooms, onions, and buttery breadcrumb topping. A Rhode Island clam shack classic.

Vegan twice-baked potatoes stuffed with mashed carrots, sauteed onions, basil, and fresh parsley. A hearty vegetarian main dish with no dairy needed.

Super creamy dill dip made from sour cream, mayo, and dried dill, stirred together in five minutes and chilled overnight so the herbs bloom. The cool, tangy partner for fresh veggies and chips.

One-skillet chicken and spinach saute with milk, broth, and a whisper of nutmeg. High-protein, low-fat, and on the table in 40 minutes. Clean eating that actually satisfies.

Quinoa salad with fresh apricots, currants, scallions, toasted pine nuts, and bell pepper. A light Mediterranean-inspired grain salad that balances sweet dried fruit with crunchy nuts and herby alliums.

Black-eyed peas with fresh spinach sauteed in vegetable broth with a pinch of cayenne. A low-fat vegetarian side dish ready in 20 minutes flat.

Add a Jamaican kick to your chicken with this scrumptious recipe that will have you licking your fingers.

Meatless black bean and bulgur chili with red and green peppers, carrots, cumin, and coriander. A hearty vegetarian chili that's thick, spiced, and loaded with fiber.

Open-faced oven-baked hamburgers spread on buns with mustard, onion, and ground beef. Ready in 20 minutes and freezer-friendly for quick weeknight dinners.

Parcha bozbash is an Azerbaijani lamb soup with chestnuts, quince, prunes, and chickpeas simmered in a rich broth and finished with ghee. Warming, fruit-kissed, and deeply aromatic.

Scrumptious pastries made with succulent ground caribou, jalapeno peppers and tomato sauce.