10,000 onion recipes

Taco calzone stuffed with seasoned beef, Monterey Jack, cheddar, olives, and green onions in golden pizza dough. A Mexican-Italian mashup that bakes in under 10 minutes.

Browned chicken pieces simmer atop rice, mushrooms, and carrots in one skillet for a complete dinner with zero side dishes needed. Ready in an hour with minimal cleanup.

Fork-tender beef chunks simmered in apple cider with dried apricots, raisins, and mushrooms for a sweet-savory stew with rich, fruity depth. Serve over buttered rice or parsley potatoes for a cozy, satisfying supper.

The simple flavors ring true in this recipe. Go back to basics, buy yourself a squash from a local farmer, add simple high-quality ingredients. We add a dollop of sour cream upon serving and enjoy the warm flavor of our roots every time we make this recipe.

Hearty lentil soup with bacon, shredded carrots, celery, and onions in a beef broth base. Simple ingredients, big flavor, and ready in about an hour.

Hearty vegetarian mushroom barley soup with white wine, fresh dill, and a splash of dry sherry. Simmered slowly with pearl barley for thick, satisfying comfort in a bowl.

Moqueca de Peixe is a Bahian fish stew with cod, fresh coconut milk, dendê palm oil, cilantro, and tomato. Authentic Brazilian flavor in 1 hour, served with rice and Farofa.

A quick rendition of brunch enchiladas, fit for a fresh take on breakfast featuring eggs, ham, and cheese, wrapped in tortillas and dressed up with a bit of salsa.

A fragrant Vietnamese chicken curry simmered in coconut milk with lemongrass, sweet potatoes, and carrots. Serve over rice or rice noodles for a warming one-pot meal.

A scrumptious taco salad made with ground beef, juicy tomatoes and topped off with a creamy ranch salad dressing.

Vegan chili enchiladas with marinated tofu in a soy-peanut-tomato base, rolled in corn tortillas and baked under a from-scratch chili enchilada sauce. Hearty plant-based dinner that fills 10 plates.

Chicken enchiladas with two from-scratch sauces: a tangy green tomatillo-spinach sauce with sour cream or a smoky red ancho chile sauce. Topped with melted Monterey Jack.

Pan-seared pork chops smothered in a creamy mushroom soup and sour cream sauce, perfect over egg noodles or mashed potatoes.

Hearty sweet and savory stew with turnips, parsnips.

Yogurt-marinated cumin chicken with turmeric, coriander, and green chile. Indian-style baked chicken that turns weeknight bird into something fragrant and tender. Serve over rice.

Lamb carnitas braised in milk with coriander, savory, and bay leaves until fall-apart tender. Served in tortillas with broiled onions, tomatoes, sour cream, and salsa.