10,000 onion recipes

Pearl barley simmers in chicken stock with carrots, turmeric, and lime juice, then gets finished with sour cream in this Persian-inspired soup that's both hearty and surprisingly bright.

Another favorite recipe, courtesy of Grandma. Serve over hot cooked rice and topped with chow mein noodles.

Cajun pork boulettes simmer ground pork with onion, peppers, and garlic in a brown roux gravy, then fold in rice before getting breaded and fried into golden, walnut-sized fritters. Served with Creole mustard aioli for full Louisiana flair.

Roasted chicken seasoned with celery salt, onion salt, and seasoned salt, then baked covered until juicy and finished uncovered for golden skin. A make-ahead win that yields two birds: serve one tonight, debone the other for the week.

Light, puffy Swiss cheese and mushroom souffle with a splash of sherry and a hint of nutmeg. A show-stopping vegetarian main dish that rises to the occasion every time.

Discover an authentic Texas-style beef chuck chili recipe with toasted chilies and cocoa for rich flavor; easy no-beans homemade chili perfect for beginners, game day crowds, or cozy family dinners with gluten-free options and spicy variations.

Rabbit curry: butter-baked rabbit deboned and folded into a creamy curry sauce with apple, sour cream, and orange zest. A classic English-style mild curry served over rice.

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.

Spam and Swiss cheese quiche pie with a flaky shell, cubed Spam, onion, and a custard of eggs and heavy cream. A retro pantry dinner that turns canned ham into a crowd-pleasing main.

A spicy and delicious sauce made of potatoes, carrots and cabbage that is excellent over rice.

A tender and juicy pot roast that is cooked to perfection. Perfect for those Sunday dinners with the family.

A quick and simple recipe that's perfect for a light lunch at work or at home.

Classic ground beef enchiladas with flour tortillas dipped in egg, filled with a spicy tomato and chili pepper sauce, rolled tight, and baked under a blanket of melted cheddar cheese.

Ethiopian-style spiced clarified butter (niter kibbeh) infused with ginger, turmeric, cardamom, cinnamon, cloves, nutmeg, onion, and garlic. Keeps 3 months refrigerated and elevates everything it touches.

the key to salsa verde is the tomatillos (tomate verde -- NOT just a green tomato)...don't know where you're from, but if it's the west or southwest, you'll probably find them in the super...if not, they are available canned in a mexican food section.

I prefer cherrystones for baked stuffed clams and clams casino. The chowder clams are best chopped for use in soups and sauce